Category=JBFS
Category=JHMC
Category=KJSM
Category=KND
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eq_business-finance-law
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eq_nobargain
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eq_society-politics
Product details
- ISBN 9789622019140
- Weight: 582g
- Dimensions: 159 x 234mm
- Publication Date: 31 Oct 2001
- Publisher: The Chinese University Press
- Publication City/Country: HK
- Product Form: Hardback
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Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.
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.
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.
