Librarian View
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180706s20132002enkb ob 001 0 eng d
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a| 1-136-84746-4
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a| 1-138-86331-9
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a| 1-315-02862-X
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a| 1-136-84739-1
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7
a| 10.4324/9781315028620
2| doi
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a| (CKB)2550000001262869
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a| (EBL)1666772
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a| (OCoLC)876513066
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a| (OCoLC)897453218
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a| GT2853.C6
b| G56 2013
082
0
a| 641.5/92951
2| 23
245
0
4
a| The globalization of Chinese food /
c| edited by David Y.H. Wu and Sidney C.H. Cheung.
250
a| 1st ed.
264
1
a| London :
b| Routledge,
c| 2013.
300
a| 1 online resource (216 p.)
336
a| text
b| txt
337
a| computer
b| c
338
a| online resource
b| cr
490
1
a| Anthropology of Asia series
500
a| "First published in 2002 by Curzon Press"--T.p. verso.
504
a| Includes bibliographical references and index.
505
0
a| 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
505
8
a| 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
505
8
a| 11 Chinese Food in the Philippines: Indigenization and TransformationIndex
520
a| 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.
546
a| English
588
a| Description based on online resource; title from PDF title page (ebrary, viewed April 29, 2013).
650
0
a| Food habits
z| China.
650
0
a| Cooking, Chinese
x| Social aspects.
650
0
a| Chinese
x| Ethnic identity.
650
0
a| Chinese
z| Foreign countries.
700
1
a| Cheung, Sidney C. H.
700
1
a| Wu, David Y. H.
776
0
8
z| 0-7007-1403-0
776
0
8
z| 1-306-57977-5
797
2
a| elibro, Corp.
830
0
a| Anthropology of Asia series (Richmond upon Thames, London, England)
906
a| BOOK
945
h| Supplement
l| location
i| barcode
y| id
f| bookplate
a| callnoa
b| callnob
n| SOC260