The globalization of Chinese food / edited by David Y.H. Wu and Sidney C.H. Cheung.

Other author Wu, David Y. H.
Other author Cheung, Sidney C. H.
Format Book
Publication InfoHonolulu : University of Hawaiʻi Press, ©2002.
Descriptionxx, 195 pages : map ; 24 cm.
Subjects
Food habits--China.
Cooking, Chinese--Social aspects.
Chinese--Ethnic identity.
Chinese--Foreign countries.

SeriesAnthropology of Asia series
Anthropology of Asia series. ^A517900
Contents Foreword: Food for thought / Sidney W. Mintz -- Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H. Wu and Sidney C.H. Cheung -- Food culture and overseas trade: the trepang trade between China and Southeast Asia during the Qing Dynasty / Dai Yifeng -- Sacred food from the ancestors: edible bird nest harvesting among the Idahan / Mohamed Yusoff Ismail -- Improvising Chinese cuisine overseas / David Y.H. Wu -- The development of ethnic cuisine in Beijing: on the Xinjiang Road / Zhuang Kongshao -- Cantonese cuisine (Yue-cai) in Taiwan and Taiwanese cuisine (Tai-cai) in Hong Kong / David Y.H. Wu -- Food and cuisine in a changing society: Hong Kong / Sidney C.H. Cheung -- Food consumption, food perception and the search for a Macanese identity / Louis Augustin-Jean -- Heunggongyan forever: immigrant life and Hong Kong style yumcha in Australia / Siumi Maria Tam -- Chinese dietary culture in Indonesian urban society / Mely G. Tan -- The invention of delicacy: Cantonese food in Yokohoma Chinatown / Sidney C.H. Cheung -- Chinese food in the Philippines: indigenization and transformation / Doreen G. Fernandez.
Bibliography noteIncludes bibliographical references and index.
LCCN 2001053967
ISBN0824825829 (alk. paper)