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Author: David Y. H. Wu
Publisher: Routledge
Published: 2004
Total Pages: 218
ISBN-13: 0415338301
DOWNLOAD EBOOKBy considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.
Author: Sidney Cheung
Publisher: Routledge
Published: 2014-04-08
Total Pages: 216
ISBN-13: 1136847391
DOWNLOAD EBOOKBy 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.
Author: James Farrer
Publisher: Springer
Published: 2015-08-18
Total Pages: 216
ISBN-13: 1137514086
DOWNLOAD EBOOKThis book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Author: Katarzyna J. Cwiertka
Publisher: Routledge
Published: 2013-01-11
Total Pages: 201
ISBN-13: 1136120262
DOWNLOAD EBOOKBy documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Author: Tan Chee-Beng
Publisher: NUS Press
Published: 2012-08-01
Total Pages: 256
ISBN-13: 9971695480
DOWNLOAD EBOOKChinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Author: Jenny Banh
Publisher: Routledge
Published: 2019-09-05
Total Pages: 327
ISBN-13: 0429938896
DOWNLOAD EBOOKWith case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.
Author: Sidney Cheung
Publisher: Routledge
Published: 2012-11-12
Total Pages: 218
ISBN-13: 1136002944
DOWNLOAD EBOOKDoes 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.
Author: Jack Goody
Publisher: Verso
Published: 1998
Total Pages: 328
ISBN-13: 9781859848296
DOWNLOAD EBOOKIn Food and Love, Jack Goody surveys phenomena as diverse as the uniqueness of the European family, the development of romantic love, the evolution of national and regional cuisines, and the globalization of Chinese food, effortlessly incorporating fascinating examples ranging from Europe to Asia and Africa. Throughout the book, Goody shows that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also of developments in Europe's past and present.
Author: Hongyin Tao
Publisher: World Scientific
Published: 2012
Total Pages: 225
ISBN-13: 9814350699
DOWNLOAD EBOOKThe nine papers collected in this volume examine recent trends in language use in mainland China, and the associated social, economic, political, and cultural manifestations.
Author: Jack Goody
Publisher: Verso Books
Published: 2010-03-15
Total Pages: 321
ISBN-13: 184467438X
DOWNLOAD EBOOKThe development of romantic love, the evolution of national and regional cuisines, the globalization of Chinese food, the histories of various taboos on certain types of food and drink, the uniqueness of the European family—such are the fascinating and diverse themes Goody addresses in Food and Love. Starting with a sustained discussion of the debates on social development in the thought of classic theorists as well as contemporary historical and sociological notions of modernization, Goody goes on to tease out the general historical processes embedded in the most intimate recesses of our lives. In a final bracing section challenging dominant relativist conceptions, Goody considers the difficulties and complexities of cross cultural and comparative analysis, and he picks apart the doubts involved in the very process of representation and symbolic communication. Throughout this collection, Goody demonstrates that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also developments in the European past and present.
