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Item Description Wu, David Y.H. en_US Cheung, Sidney C.H. en_US 2012-07-02T21:56:13Z 2012-07-02T21:56:13Z c2002 en_US
dc.identifier ISBN:0824825829 (alk. paper) en_US
dc.description Includes bibliographical references and index. en_US
dc.description 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. en_US
dc.description xx, 195 p. map 24 cm en_US
dc.language.iso en-US en_US
dc.publisher Honolulu : University of Hawaiʻi Press en_US
dc.relation Anthropology of Asia series en_US
dc.subject Food habits -- China en_US
dc.subject Cooking, Chinese -- Social aspects en_US
dc.subject Chinese -- Ethnic identity en_US
dc.subject Chinese -- Foreign countries en_US
dc.title The globalization of Chinese food en_US

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