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 | ||
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Lo trovi qui: Univ. Federico II | ||
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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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
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