The globalization of Chinese food /

Bibliographic Details
Other Authors:	Wu, David Y. H., Cheung, Sidney C. H.
Format:	Book
Language:	English
Published:	Honolulu : University of Hawaiʻi Press, [2002]
Series:	Anthropology of Asia series.
Subjects:	Food habits > China. Cooking, Chinese > Social aspects. Chinese > Ethnic identity. Chinese > Foreign countries.

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.