The Globalization of Chinese Food

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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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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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Page ii - This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representations, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Anthropology and Colonialism in Asia Reflections on the Japanese, Dutch, Chinese, and Indian...
Page ii - Asia today is one of the most dynamic regions of the world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of East versus West', 'Tradition versus Change'.
Page ii - ... Japanese Bosses, Chinese Workers Power and control in a Hong Kong megastore Wong Heung Wah The Legend of the Golden Boat Regulation, trade and traders in the borderlands of Laos, Thailand, China and Burma Andrew Walker Cultural Crisis and Social Memory Modernity and identity in Thailand and Laos Edited by Shigeharu Tanabe and Charles E Keyes The Globalization of Chinese Food Edited by David YH Wu and Sidney CH Cheung Culture, Ritual and Revolution in Vietnam Shaun Kingsley Malarney The Ethnography...
Page ii - Series Editor. Grant Evans, University of Hong Kong Asia today is one of the most dynamic regions of the world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'.

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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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