By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.
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viii | |
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| Acknowledgements |
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| Foreword: Food for Thought |
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xii | |
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| Introduction: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers |
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1 | (20) |
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1 Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty |
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21 | (22) |
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2 Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan |
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43 | (13) |
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3 Improvising Chinese Cuisine Overseas |
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56 | (13) |
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II Chinese Food and Food for Chinese |
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4 The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road |
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69 | (17) |
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5 Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong |
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86 | (14) |
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6 Food and Cuisine in a Changing Society: Hong Kong |
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100 | (13) |
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7 Food Consumption, Food Perception and the Search for a Macanese Identity |
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113 | (18) |
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III Globalization: Cuisine, Lifeways and Social Tastes |
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8 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia |
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131 | (21) |
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9 Chinese Dietary Culture in Indonesian Urban Society |
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152 | (18) |
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10 The Invention of Delicacy: Cantonese Food in Yokohama Chinatown |
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170 | (13) |
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11 Chinese Food in the Philippines: Indigenization and Transformation |
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183 | (8) |
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| Index |
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191 | |
David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.
Lisainfo e-raamatute kohta