Changing Chinese Foodways In Asia PDF Download
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Author | : David Y. H. Wu |
Publisher | : Chinese University Press |
Total Pages | : 312 |
Release | : 2001 |
Genre | : Cooking |
ISBN | : 9789622019140 |
Download Changing Chinese Foodways in Asia Book in PDF, ePub and Kindle
Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.
Author | : Tan Chee-Beng |
Publisher | : NUS Press |
Total Pages | : 256 |
Release | : 2012-08-01 |
Genre | : Social Science |
ISBN | : 9971695480 |
Download Chinese Food and Foodways in Southeast Asia and Beyond Book in PDF, ePub and Kindle
Chinese 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 | : Sidney Cheung |
Publisher | : Routledge |
Total Pages | : 218 |
Release | : 2012-11-12 |
Genre | : Social Science |
ISBN | : 1136002944 |
Download Globalization of Chinese Food Book in PDF, ePub and Kindle
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.
Author | : Kwang Ok Kim |
Publisher | : Berghahn Books |
Total Pages | : 306 |
Release | : 2015-02-01 |
Genre | : Social Science |
ISBN | : 1782385630 |
Download Re-orienting Cuisine Book in PDF, ePub and Kindle
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Author | : James Farrer |
Publisher | : Springer |
Total Pages | : 216 |
Release | : 2015-08-18 |
Genre | : Social Science |
ISBN | : 1137514086 |
Download The Globalization of Asian Cuisines Book in PDF, ePub and Kindle
This 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 | : Q. Edward Wang |
Publisher | : Cambridge University Press |
Total Pages | : 235 |
Release | : 2015-01-26 |
Genre | : Antiques & Collectibles |
ISBN | : 1107023963 |
Download Chopsticks Book in PDF, ePub and Kindle
Offers a pioneering account of the history of chopsticks, charting their evolution in Asian food culture to the present day.
Author | : Sidney Cheung |
Publisher | : Routledge |
Total Pages | : 217 |
Release | : 2012-11-12 |
Genre | : Social Science |
ISBN | : 1136002863 |
Download Globalization of Chinese Food Book in PDF, ePub and Kindle
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.
Author | : David Y. H. Wu |
Publisher | : Routledge |
Total Pages | : 218 |
Release | : 2004 |
Genre | : Chinese |
ISBN | : 0415338301 |
Download The Globalization of Chinese Food Book in PDF, ePub and Kindle
By 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 | : Robert Ji-Song Ku |
Publisher | : NYU Press |
Total Pages | : 454 |
Release | : 2013-09-23 |
Genre | : Cooking |
ISBN | : 1479810231 |
Download Eating Asian America Book in PDF, ePub and Kindle
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Author | : Anne Mendelson |
Publisher | : Columbia University Press |
Total Pages | : 353 |
Release | : 2016-11-29 |
Genre | : Social Science |
ISBN | : 0231541295 |
Download Chow Chop Suey Book in PDF, ePub and Kindle
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.