Globalization of Chinese Food (Anthropology Of Asia Ser.)

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Synopsis
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
Copyright:
2004

Book Details

Book Quality:
Publisher Quality
Book Size:
216 Pages
ISBN-13:
9781136002946
Related ISBNs:
9780415338301, 9780203060346, 9781138153325
Publisher:
Taylor and Francis
Date of Addition:
Copyrighted By:
Selection and editorial matter, David Y. H. Wu and Sidney C.H. Cheung
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Social Studies, Sociology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Sidney Cheung
Edited by:
David Y. Wu

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