Globalization of Chinese Food

Nonfiction, Social & Cultural Studies, Social Science, Cultural Studies, Ethnic Studies, Sociology
Cover of the book Globalization of Chinese Food by , Taylor and Francis
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781136002946
Publisher: Taylor and Francis Publication: November 12, 2012
Imprint: Routledge Language: English
Author:
ISBN: 9781136002946
Publisher: Taylor and Francis
Publication: November 12, 2012
Imprint: Routledge
Language: English

Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking?

By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking?

By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

More books from Taylor and Francis

Cover of the book Art in Social Work Practice by
Cover of the book The Movie Business Book by
Cover of the book Law and Economics of Public Procurement Reforms by
Cover of the book The Renaissance Artist At Work by
Cover of the book Collaborative Autoethnography by
Cover of the book The Turn Around Religion in America by
Cover of the book Anthropology, by Comparison by
Cover of the book Contemporary English-Language Indian Children's Literature by
Cover of the book What Does Your Wife Do? by
Cover of the book The Assistant Lighting Designer's Toolkit by
Cover of the book Iran and Nuclear Weapons by
Cover of the book Routledge Handbook of Sustainability Indicators by
Cover of the book Prosodic Morphology in Mandarin Chinese by
Cover of the book Roman Catholic Saints and Early Victorian Literature by
Cover of the book Young Consumer Behaviour by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy