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The globalization of Chinese food
- Available as
- Physical
Details
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- Creator
- edited by David Y.H. Wu and Sidney C.H. Cheung
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- Honolulu : University of Hawaiʻi Press, [2002]
- ©2002
- Series
- Physical Details
-
- xx, 195 pages : map ; 24 cm
- ISBNs
- 9780824825829, 0824825829
- OCLC
- ocm48176894
- Includes bibliographical references and index.
- 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