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ocn876513066 |
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OCoLC |
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20240809213013.0 |
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m o d |
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140412s2014 xx o 000 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d DEBSZ
|d OCLCQ
|d MERUC
|d ZCU
|d ICG
|d OCLCO
|d OCLCF
|d OCLCQ
|d TKN
|d DKC
|d OCLCQ
|d OCLCO
|d OCL
|d OCLCQ
|d OCLCO
|d OCLCL
|d OCLCQ
|d UEJ
|d OCLCQ
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| 020 |
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|a 9781136847394
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|a 1136847391
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|a (OCoLC)876513066
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|a a-cc---
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|a HG5822 .H36 2013
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|a HCDD
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|a Cheung, Sidney.
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|a The Globalisation of Chinese Food.
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|a Hoboken :
|b Taylor and Francis,
|c 2014.
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| 300 |
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|a 1 online resource (216 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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|a Anthropology of Asia
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|a Print version record.
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|a Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Contributors; List of Figures; List of Tables; Acknowledgements; Foreword: Food for Thought; Introduction: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers; I Sources of the Globe; 1 Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty; 2 Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan; 3 Improvising Chinese Cuisine Overseas; II Chinese Food and Food for Chinese.
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|a 4 The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road5 Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong; 6 Food and Cuisine in a Changing Society: Hong Kong; 7 Food Consumption, Food Perception and the Search for a Macanese Identity; III Globalization: Cuisine, Lifeways and Social Tastes; 8 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia; 9 Chinese Dietary Culture in Indonesian Urban Society; 10 The Invention of Delicacy: Cantonese Food in Yokohama Chinatown.
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|a 11 Chinese Food in the Philippines: Indigenization and TransformationIndex.
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|a By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.
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| 650 |
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|a Food habits
|z China.
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| 650 |
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|a Cooking, Chinese
|x Social aspects.
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| 650 |
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|a Chinese
|x Ethnic identity.
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| 650 |
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|a Chinese
|z Foreign countries.
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| 650 |
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|a Chinese diaspora.
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| 650 |
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7 |
|a Chinese diaspora
|2 fast
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| 650 |
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|a Chinese
|x Ethnic identity
|2 fast
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| 650 |
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|a Chinese
|x Foreign countries
|2 fast
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| 650 |
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|a Food habits
|2 fast
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| 651 |
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|a China
|2 fast
|1 https://id.oclc.org/worldcat/entity/E39PBJdCqh8h6hJY7PT6MQW4bd
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1 |
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|a Wu, David Y. H.
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| 758 |
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|i has work:
|a The globalization of Chinese food (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFDmx7JK6j98jCV3X8fhjK
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Cheung, Sidney.
|t Globalisation of Chinese Food.
|d Hoboken : Taylor and Francis, ©2014
|z 9780700714032
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| 830 |
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0 |
|a Anthropology of Asia.
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=1666772
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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