Picture 1 of 1
Stock photo
Picture 1 of 1
Stock photo
Globalization of Chinese Food by Sidney Cheung (2004, Uk-B Format Paperback)
Rarewaves (643764)
98.2% positive feedback
Price:
US $86.12
ApproximatelyPHP 4,838.31
+ $3.99 shipping
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Condition:
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Identifiers
PublisherRoutledge
ISBN-100415338301
ISBN-139780415338301
eBay Product ID (ePID)64071275
Product Key Features
Number of Pages216 Pages
Publication NameGlobalization of Chinese Food
LanguageEnglish
Publication Year2004
SubjectRegional & Ethnic / Chinese, Ethnic Studies / General, Sociology / General, Regional Studies, International Relations / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
TypeTextbook
Subject AreaCooking, Political Science, Social Science
AuthorSidney Cheung
FormatUk-B Format Paperback
Dimensions
Item Height0.7 in
Item Weight13.6 Oz
Item Length9.2 in
Item Width6.1 in
Additional Product Features
Intended AudienceCollege Audience
Dewey Edition22
Dewey Decimal394.10951
Table Of ContentAcknowledgements Foreword: Food for Thought Introduction: The Globalization of Chinese Food and Cuisine: Makers and Breakers of Cultural Barriers Part 1: 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 Part 2. Chinese Food and Food for Chinese 4. The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road 5. Cantonese Cuisine in Taiwan and Taiwanese Cuisine 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 Part 3. 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 Transformation Index
SynopsisDoes 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., By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.
LC Classification NumberGT2853.C6G56 2006
Be the first to write a review
