The globalization of Chinese food
Author(s)
Bibliographic Information
The globalization of Chinese food
（Curzon anthropology of Asia series）
Curzon Press, 2002
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.
Table of Contents
Foreword: Food for Thought Sidney W. Mintz Introduction: The Globalizaiton of Chinese Food and Cuisine: Makers and Breakers of Cultural Barriers David Y.H. Wu and Sidney C.H. Cheung Part I: Sources of the Globe 1. Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing dynasty Dai Yifeng 2. Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan Mohamed Yusoff Ismail 3. Improvising Chinese Cuisine Overseas David Y.H. Wu Part II. Chinese Food and Food for Chinese 4. The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road Zhuang Kongshao 5. Cantonese Cuisine in Taiwan and Taiwanese Cuisine in Hong Kong David Y.H. Wu 6. Food and Cuisine in a Changing Society: Hong Kong Sidney C.H. Cheung 7. Food Consumption, Food Perception and the Search for a Macanese Identity Louis Augustin-Jean Part III. Globalization: Cuisine, Lifeways and Social Tastes 8. Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia Siumi Maria Tam 9. Chinese Dietary Culture in Indonesian Urban Society Mely G. Tan 10. The Invention of Delicacy: Cantonese Food in Yokohama Chinatown Sidney C.H. Cheung 11. Chinese Food in the Philippines: Indigenization and Transformation Doreen G. Fernandez Index
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