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The globalization of Chinese food
London : Routledge, 2013.
By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.
Bibliographic Information
| Format: | eBook |
|---|---|
| Subject: |
Food habits Cooking, Chinese Chinese |
| Publication Year: | 2013 |
| Language: | English |
| Published: | London : Routledge, 2013. |
| ISBN: | 9781136847462 1136847464 9781138863316 1138863319 9781315028620 131502862X 9781136847394 1136847391 1-136-84746-4 1-138-86331-9 1-315-02862-X 1-136-84739-1 |
| Series: | Anthropology of Asia series |
| Notes: | "First published in 2002 by Curzon Press"--T.p. verso. Includes bibliographical references and index. Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Contributors; List of Figures; List of Tables; Acknowledgements; Foreword: Food for Thought; Introduction: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers; I Sources of the Globe; 1 Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty; 2 Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan; 3 Improvising Chinese Cuisine Overseas; II Chinese Food and Food for Chinese 4 The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road5 Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong; 6 Food and Cuisine in a Changing Society: Hong Kong; 7 Food Consumption, Food Perception and the Search for a Macanese Identity; III Globalization: Cuisine, Lifeways and Social Tastes; 8 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia; 9 Chinese Dietary Culture in Indonesian Urban Society; 10 The Invention of Delicacy: Cantonese Food in Yokohama Chinatown 11 Chinese Food in the Philippines: Indigenization and TransformationIndex English Description based on online resource; title from PDF title page (ebrary, viewed April 29, 2013). |
| Course: |
SOC260 |