The Globalization of Chinese FoodDavid Y. H. Wu, Sidney C. H. Cheung University of Hawaii Press, 2002 M03 31 - 215 páginas 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. |
Contenido
The Globalization of Chinese Food and Cuisine | 1 |
The Trepang Trade between | 21 |
Edible Bird Nest Harvesting | 43 |
Improvising Chinese Cuisine Overseas | 56 |
On | 69 |
Cantonese Cuisine Yuecai in Taiwan and Taiwanese Cuisine | 86 |
Food Consumption Food Perception and the Search for | 113 |
Immigrant Life and Hong Kong Style | 131 |
Chinese Dietary Culture in Indonesian Urban Society | 152 |
Cantonese Food in Yokohama | 170 |
Indigenization | 183 |
| 191 | |
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Anthropology areas Asian authentic Beijing bird nests Cantonese cuisine Cantonese restaurants caves centre century Chapter chefs chicken China and Southeast Chinese cuisine Chinese culture Chinese food Chinese restaurants Chinese traders consumption cooking culinary customers dimsum dishes Dongxiang eating habits edible especially ethnic Chinese ethnic groups flavour food and cuisine food culture foodways foreign fried Fujian global Guangdong Hakka Hakka cuisine harvesting heunggongyan Hokkien Hong Kong immigrants Hong Kong style Idahan identity indigenous Indonesian ingredients Jakarta Japan Japanese Kong style yumcha Kong's Macanese cuisine Macau meal meaning meat menu Minnan noodles overseas overseas Chinese Pansit Philippines political popular pork Portuguese Qing Dynasty reign of Emperor rice served Shanghai social society soup Southeast Asia Sulu Sydney Taipei Taiwan Taiwanese cuisine taste Tibetan trade between China traditional trepang trepang trade University Press Uygur Weigongcun Western Xiamen Xinjiang Road Yokohama Chinatown yumcha