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101 0 $aeng
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181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 04$aThe globalization of Chinese food /$fedited by David Y.H. Wu and Sidney C.H. Cheung
205   $aTaylor & Francis Asia Pacific pbk. ed.
210   $aNew York $cRoutledgeCurzon$dc2004
215   $a1 online resource (xx, 195 pages) $cmaps
225  0$aAnthropology of Asia series
300   $aDescription based upon print version of record.
311 0 $a1-138-15332-X 
311 0 $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 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 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 Chinatown; CHAPTER ELEVEN Chinese Food in the Philippines: Indigenization and Transformation; Index
330   $aBy considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.
410  0$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
615  0$aFood habits
615  0$aCooking, Chinese$xSocial aspects.
615  0$aChinese$xEthnic identity.
615  0$aChinese
676   $a394.10951
701   $aWu$b David Y. H$0254672
701   $aCheung$b Sidney C. H$01640319
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910809324003321
996   $aThe globalization of Chinese food$93983800
997   $aUNINA