THE GLOBALIZATION OF CHINESE FOOD

• Other Authors: Wu, David Y. H. (Editor), Cheung, Sidney C. H. (Editor)
• Format: Book
• Language: English
• Published: London RoutledgeCurzon 2004
• Series: Anthropology of Asia series
• Subjects: Food habits > Social aspects > China; Cookery, Chinese > Social aspects; Chinese > Ethnic identity > Foreign countries; Chinese > Foreign countries
• Online Access: Click Here to View Status and Holdings.

 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.