LEADER 04043oam 2200721I 450 001 9910462773803321 005 20200520144314.0 010 $a0-203-06034-2 010 $a1-283-84263-7 010 $a1-136-00286-3 024 7 $a10.4324/9780203060346 035 $a(CKB)2670000000298984 035 $a(EBL)1075332 035 $a(OCoLC)821176287 035 $a(SSID)ssj0000811013 035 $a(PQKBManifestationID)11498469 035 $a(PQKBTitleCode)TC0000811013 035 $a(PQKBWorkID)10847417 035 $a(PQKB)11704761 035 $a(MiAaPQ)EBC1075332 035 $a(Au-PeEL)EBL1075332 035 $a(CaPaEBR)ebr10630866 035 $a(CaONFJC)MIL415513 035 $a(OCoLC)900235954 035 $a(EXLCZ)992670000000298984 100 $a20180706d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe globalization of Chinese food /$fedited by David Y.H. Wu and Sidney C.H. Cheung 205 $aTaylor & Francis Asia Pacific pbk. ed. 210 1$aLondon ;$aNew York :$cRoutledge,$d2002. 215 $a1 online resource (217 p.) 225 1 $aAnthropology of Asia series 225 0$aAnthropology of Asia series 300 $aDescription based upon print version of record. 311 $a1-138-15332-X 311 $a0-415-33830-1 327 $aCover; 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 327 $aPART II Chinese Food and Food for ChineseCHAPTER 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 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia; CHAPTER NINE Chinese Dietary Culture in Indonesian Urban Society 327 $aCHAPTER TEN The Invention of Delicacy: Cantonese Food in Yokohama ChinatownCHAPTER ELEVEN Chinese Food in the Philippines: Indigenization and Transformation; Index 330 $aDoes Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists fro 410 0$aAnthropology of Asia series (Richmond upon Thames, London, England) 606 $aFood habits$zChina 606 $aCooking, Chinese$xSocial aspects 606 $aChinese$xEthnic identity 606 $aChinese$zForeign countries 608 $aElectronic books. 615 0$aFood habits 615 0$aCooking, Chinese$xSocial aspects. 615 0$aChinese$xEthnic identity. 615 0$aChinese 676 $a394.10951 701 $aCheung$b Sidney C. H$0938751 701 $aWu$b David Y. H$0254672 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910462773803321 996 $aThe globalization of Chinese food$92115828 997 $aUNINA