The Globalization of Chinese Food (Google eBook)

Front Cover
David Y. H. Wu, Sidney C. H. Cheung
University of Hawaii Press, 2002 - Social Science - 195 pages
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Eleven anthropological essays presented by field researchers Wu and Cheung discuss a wide-ranging area of topics related to the meaning of Chinese food to understanding human culture. Noting that the study of Chinese food practices have attracted little study precisely because of the relative absence of food taboos or food-connected emotionalism (compare, for example, Jewish, Catholic, or Islamic prescriptions on food), the editors argue that an ethnography of food in China can tell us a lot about Chinese cultural practices in the era of globalization. The papers look at the preparation and consumption of Chinese food within China, among the Chinese Diaspora, and in the wider world. Annotation copyrighted by Book News, Inc., Portland, OR
  

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Contents

The Globalization of Chinese Food and Cuisine
1
Improvising Chinese Cuisine Overseas
56
On
69
Cantonese Cuisine Yuecai in Taiwan and Taiwanese Cuisine
86
Immigrant Life and Hong Kong Style
131
Chinese Dietary Culture in Indonesian Urban Society
152
Cantonese Food in Yokohama
170
Indigenization
183
Index
191
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About the author (2002)

David Y. H. Wu is a professor in the department of anthropology, The Chinese University of Hong Kong.

Tan Chee-beng (Ph.D., Cornell University), formerly of the University of Malaya, is chairperson and professor in the department of anthropology, The Chinese University of Hong Kong.

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