Bitter Melon
Cantonese Cuisine
Cantonese Dishes
Cantonese Food
Cantonese Restaurants
Category=GTM
China
Chinese Community
Chinese Cuisine
Chinese Food
Chinese Restaurants
Chop Suey
cross-cultural gastronomy
culinary identity
Cuttle Fish
diaspora cuisine
Dim
Dim Sum
Edible Bird Nest
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
Ethnic Chinese
ethnic food adaptation
Ethnic Indonesians
food anthropology
global migration food practices
Macanese Community
Macanese Identity
Macau Special Administrative Region
Mainland China
Regional Chinese Cuisines
sociocultural food studies
Taiwanese Cuisine
Taiwanese Restaurants
Yum Cha
Product details
- ISBN 9781138863316
- Weight: 400g
- Dimensions: 156 x 234mm
- Publication Date: 04 Mar 2015
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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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.
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.
