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The globalization of Chinese food
2002, University of Hawaiʻi Press, University of Hawaii Press
in English
0824825829 9780824825829
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Book Details
Table of Contents
Foreword: Food for thought / Sidney W. Mintz
Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H. Wu and Sidney C.H. Cheung
Food culture and overseas trade: the trepang trade between China and Southeast Asia during the Qing Dynasty / Dai Yifeng
Sacred food from the ancestors: edible bird nest harvesting among the Idahan / Mohamed Yusoff Ismail
Improvising Chinese cuisine overseas / David Y.H. Wu
The development of ethnic cuisine in Beijing: on the Xinjiang Road / Zhuang Kongshao
Cantonese cuisine (Yue-cai) in Taiwan and Taiwanese cuisine (Tai-cai) in Hong Kong / David Y.H. Wu
Food and cuisine in a changing society: Hong Kong / Sidney C.H. Cheung
Food consumption, food perception and the search for a Macanese identity / Louis Augustin-Jean
Heunggongyan forever: immigrant life and Hong Kong style yumcha in Australia / Siumi Maria Tam
Chinese dietary culture in Indonesian urban society / Mely G. Tan
The invention of delicacy: Cantonese food in Yokohoma Chinatown / Sidney C.H. Cheung
Chinese food in the Philippines: indigenization and transformation / Doreen G. Fernandez
Edition Notes
Includes bibliographical references and index
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