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The Globalisation of Chinese Food : Anthropology of Asia - Sidney Cheung

The Globalisation of Chinese Food

Anthropology of Asia

By: Sidney Cheung (Editor), David Y. H. Wu (Editor)

Paperback Published: 11th November 2004
ISBN: 9780415338301
Number Of Pages: 216

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Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking?

By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

Acknowledgement?
Foreword: Food for Thought
Introduction: The Globalizaiton of Chinese Food and Cuisine: Makers and Breakers of Cultural Barriers
Sources of the Globe
Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing dynasty
Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan Mohamed
Improvising Chinese Cuisine Overseas
Chinese Food and Food for Chinese
The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road
Cantonese Cuisine in Taiwan and Taiwanese Cuisine in Hong Kong
Food and Cuisine in a Changing Society: Hong Kong
Food Consumption, Food Perception and the Search for a Macanese Identity
Globalization: Cuisine, Lifeways and Social Tastes
Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia
Chinese Dietary Culture in Indonesian Urban Society
The Invention of Delicacy: Cantonese Food in Yokohama Chinatown
Chinese Food in the Philippines: Indigenization and Transformation
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780415338301
ISBN-10: 0415338301
Series: Anthropology of Asia
Audience: Tertiary; University or College
Format: Paperback
Language: English
Number Of Pages: 216
Published: 11th November 2004
Publisher: Taylor & Francis Ltd
Country of Publication: GB
Dimensions (cm): 23.5 x 15.9  x 1.17
Weight (kg): 0.34
Edition Number: 1