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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.
List of contents
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
About the author
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.
Summary
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.
