The Globalization of Chinese Food (Google eBook)

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David Y. H. Wu, Sidney C. H. Cheung
University of Hawaii Press, 2002 - Social Science - 195 pages
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This series of essays covers a variety of topics in how Chinese food and food culture has interacted with other countries, particularly those in the Asia-Pacific area. Most are ethnographies ... Read full review

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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
Copyright

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CUHK SIR: The Globalization of Chinese Food and Cuisine: Markers ...
Title: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers. Authors: CHEUNG Chin Hung Sidney (張展鴻) ...
dspace.lib.cuhk.edu.hk/ handle/ 2006/ 236728

Hong Kong University of Science and Technology
Title, The globalization of Chinese food / edited by David yh Wu and Sidney ch Cheung. Imprint, Honolulu, HI : University of Hawai‘i Press, c2002 ...
ustlib.ust.hk/ record=b805296

The Globalization of Mexican Cuisine
edited volume, The Globalization of Chinese Food (2002), offers insightful. historical and ethnographic essays on the movements of cooks and ...
www.blackwell-synergy.com/ doi/ pdf/ 10.1111/ j.1478-0542.2007.00509.x

Ethnography
Wu and S. Cheung (eds) The Globalization of Chinese Food, pp. 69–85. Honolulu: University of Hawaii Press. Ethnography 6(4) ...
eth.sagepub.com/ cgi/ reprint/ 6/ 4/ 543.pdf

Redefining Cantonese cuisine in post-Mao Guangzhou
The Globalization of Chinese Food. Honolulu: University of Hawai'i Press,. 131±51. Tang Zhengchang. 1999. ``Yuecai pian'' (A note on Cantonese cuisine), ...
journals.cambridge.org/ production/ action/ cjoGetFulltext?fulltextid=1359572

| hong kong popular culture: resources |
The Globalization of Chinese Food. pp. 100-112. UK: Curzon Press. Tam, Siu. Mei. (1997). Eating metropolitaneity: Hong Kong identity in yumcha. ...
home.ied.edu.hk/ ~hkpop/ popculres/ udp.html

CHEUNG
(Co-author of the Introduction: The Globalization of Chinese Food and Cuisine--Markers and Breakers of Cultural Barriers, pp. 1-18; and wrote two chapters: ...
www.cuhk.edu.hk/ ant/ sidney/

Kasper Tang Nielsen - En fuldkommenhed i forskellighed: Starbucks ...
En fuldkommenhed i forskellighed Starbucks Coffee og yumcha: Konsumption, identitet og globalisering - mellem opfattelser af det vestlige og det kinesiske ...
www.anthrobase.com/ Txt/ N/ Nielsen_K_T_01.htm

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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