The Globalisation of Chinese Food

ISBN-13: 9780700714032 / Angielski / Twarda / 2002 / 216 str.

Sidney Cheung;David Y. H. Wu

Opis

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.

Spis treści

Acknowledgements  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

O autorze

David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.