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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The study of food practices in different cultures and societies has long been an important part of anthropological studies. In recent years anthropological literature on food has generated new theoretical findings on this important aspect of human behavior that help explain cultural adaptation and social grouping in a more general way. In this volume the authors make use of ethnographic examples collected within and beyond the boundaries of China to demonstrate the theoretical relevance of Chinese-inspired foodways, tastes, and consumption. Anthropology of Asia
 

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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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