Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
The globalization of Chinese food / / edited by David Y.H. Wu and Sidney C.H. Cheung
| The globalization of Chinese food / / edited by David Y.H. Wu and Sidney C.H. Cheung |
| Edizione | [Taylor & Francis Asia Pacific pbk. ed.] |
| Pubbl/distr/stampa | New York, : RoutledgeCurzon, c2004 |
| Descrizione fisica | 1 online resource (xx, 195 pages) : maps |
| Disciplina | 394.10951 |
| Altri autori (Persone) |
WuDavid Y. H
CheungSidney C. H |
| Collana | Anthropology of Asia series |
| Soggetto topico |
Food habits - China
Cooking, Chinese - Social aspects Chinese - Ethnic identity Chinese - Foreign countries |
| 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 | eng |
| 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 |
| Record Nr. | UNINA-9910809324003321 |
| New York, : RoutledgeCurzon, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The globalization of Chinese food / / edited by David Y.H. Wu and Sidney C.H. Cheung
| The globalization of Chinese food / / edited by David Y.H. Wu and Sidney C.H. Cheung |
| Edizione | [Taylor & Francis Asia Pacific pbk. ed.] |
| Pubbl/distr/stampa | London ; ; New York : , : Routledge, , 2002 |
| Descrizione fisica | 1 online resource (217 p.) |
| Disciplina | 394.10951 |
| Altri autori (Persone) |
CheungSidney C. H
WuDavid Y. H |
| Collana | Anthropology of Asia series |
| Soggetto topico |
Food habits - China
Cooking, Chinese - Social aspects Chinese - Ethnic identity Chinese - Foreign countries |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-203-06034-2
1-283-84263-7 1-136-00286-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 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 CHAPTER TEN The Invention of Delicacy: Cantonese Food in Yokohama ChinatownCHAPTER ELEVEN Chinese Food in the Philippines: Indigenization and Transformation; Index |
| Record Nr. | UNINA-9910462773803321 |
| London ; ; New York : , : Routledge, , 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The globalization of Chinese food / / editors, David Y.H. Wu, Sidney C.H. Cheung
| The globalization of Chinese food / / editors, David Y.H. Wu, Sidney C.H. Cheung |
| Edizione | [Taylor & Francis Asia Pacific paperback edition.] |
| Pubbl/distr/stampa | London ; ; New York : , : Routledge, , 2002 |
| Descrizione fisica | 1 online resource (xx, 195 pages) : maps |
| Disciplina | 394.10951 |
| Altri autori (Persone) |
CheungSidney C. H
WuDavid Y. H |
| Collana | Anthropology of Asia series |
| Soggetto topico |
Food habits - China
Cooking, Chinese - Social aspects Chinese - Ethnic identity Chinese - Foreign countries |
| 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 | eng |
| 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 |
| Record Nr. | UNINA-9910786305903321 |
| London ; ; New York : , : Routledge, , 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||