The Globalization of Chinese Food
豆瓣
David Y. H. Wu / Sidney C. H. Cheung
简介
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.
目录
Part I Sources of the Globe
1. Food Culture and Overseas Trade: The Trepang Trade between China and Southeast
Asia during the Qing Dynasty (Dai Yifeng)
2. Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan
(Mohamed Yusoff Ismail)
3. Improvising Chinese Cuisine Overseas
(David Y. H. Wu)
Part II Chinese Food and Food for Chinese
4. The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road
(Zhuang Kongshao)
5. Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong
(David Y. H. Wu )
6. Food and Cuisine in a Changing Society: Hong Kong
(Sidney C. H. Cheung)
7. Food Consumption, Food Perception and the Search of a Macanese Identity
(Louis Augustin-Jean)
Part III Globalisation: Cuisine, Lifeways and Social Tastes
8. Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia
(Siumi Maria Tam)
9. Chinese Dietary Culture in Indonesia Urban Society
(Mely G. Tan)
10. The Invention of Delicacy: Cantonese Food in Yokohama Chinatown
(Sidney C. H. Cheung)
11. Chinese Food in the Philippines: Indigenisation and Transformation
(Doreen G. Fernandez)