The globalization of Chinese food / / edited by David Y.H. Wu and Sidney C.H. Cheung

• Pubblicazione: New York, : RoutledgeCurzon, c2004
• Edizione: Taylor & Francis Asia Pacific pbk. ed.
• Descrizione fisica: 1 online resource (xx, 195 pages) : maps
• Disciplina: 394.10951
• Soggetto topico: Food habits - China; Cooking, Chinese - Social aspects; Chinese - Ethnic identity; Chinese - Foreign countries
• Altri autori: WuDavid Y. H CheungSidney C. H
• Note generali: Description based upon print version of record.
• Nota di contenuto: 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 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia; CHAPTER NINE Chinese Dietary Culture in Indonesian Urban Society ; CHAPTER TEN The Invention of Delicacy: Cantonese Food in Yokohama Chinatown; CHAPTER ELEVEN Chinese Food in the Philippines: Indigenization and Transformation; Index
• Sommario/riassunto: 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.
• Titolo autorizzato: The globalization of Chinese food
• ISBN: 1-136-00294-4; 0-203-06034-2; 1-283-84263-7; 1-136-00286-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910809324003321
• Lo trovi qui: Univ. Federico II
• Serie: Anthropology of Asia series (Richmond upon Thames, London, England)