The globalization of Chinese food
By: edited by David Y.H. Wu and Sidney C.H. Cheung
Contributors: Wu, David Y. H; Cheung, Sidney C. H
Series: Anthropology of Asia series
Publisher: University of Hawaiʻi Press; University of Hawaii Press
Published: 2002
Place of publication: Honolulu
Language: eng
Number of pages: 195
Subjects: Food habits -- China; Cookery, Chinese -- Social aspects; Chinese -- Ethnic identity; Chinese -- Foreign countries
Notes: Includes bibliographical references and index
Table of contents: title: Foreword: Food for thought / Sidney W. Mintz; title: Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H. Wu and Sidney C.H. Cheung; title: Food culture and overseas trade: the trepang trade between China and Southeast Asia during the Qing Dynasty / Dai Yifeng; title: Sacred food from the ancestors: edible bird nest harvesting among the Idahan / Mohamed Yusoff Ismail; title: Improvising Chinese cuisine overseas / David Y.H. Wu; title: The development of ethnic cuisine in Beijing: on the Xinjiang Road / Zhuang Kongshao; title: Cantonese cuisine (Yue-cai) in Taiwan and Taiwanese cuisine (Tai-cai) in Hong Kong / David Y.H. Wu; title: Food and cuisine in a changing society: Hong Kong / Sidney C.H. Cheung; title: Food consumption, food perception and the search for a Macanese identity / Louis Augustin-Jean; title: Heunggongyan forever: immigrant life and Hong Kong style yumcha in Australia / Siumi Maria Tam; title: Chinese dietary culture in Indonesian urban society / Mely G. Tan; title: The invention of delicacy: Cantonese food in Yokohoma Chinatown / Sidney C.H. Cheung; title: Chinese food in the Philippines: indigenization and transformation / Doreen G. Fernandez