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Record Nr. |
UNINA9910786305903321 |
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Titolo |
The globalization of Chinese food / / editors, David Y.H. Wu, Sidney C.H. Cheung |
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Pubbl/distr/stampa |
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London ; ; New York : , : Routledge, , 2002 |
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ISBN |
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1-136-00294-4 |
0-203-06034-2 |
1-283-84263-7 |
1-136-00286-3 |
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Edizione |
[Taylor & Francis Asia Pacific paperback edition.] |
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Descrizione fisica |
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1 online resource (xx, 195 pages) : maps |
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Collana |
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Anthropology of Asia series |
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Altri autori (Persone) |
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CheungSidney C. H |
WuDavid Y. H |
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Disciplina |
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Soggetti |
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Food habits - China |
Cooking, Chinese - Social aspects |
Chinese - Ethnic identity |
Chinese - Foreign countries |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Cover; The Globalization of Chinese Food; Copyright; Contents; List of Contributions; 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; PART I Sources of the Globe; CHAPTER ONE Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty; CHAPTER TWO Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan; CHAPTER THREE Improvising Chinese Cuisine Overseas |
PART II Chinese Food and Food for Chinese; CHAPTER FOUR The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road; CHAPTER FIVE Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong; CHAPTER SIX Food and Cuisine in a Changing Society: Hong Kong; CHAPTER SEVEN Food Consumption, Food Perception and the Search for a Macanese Identity; PART III Globalization: Cuisine, Lifeways and Social Tastes; CHAPTER EIGHT |
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