The Globalisation of Chinese Food
Edited by Sidney Cheung, David Y. H. Wu
Published February 14th 2002 by Routledge – 216 pages
Series: Anthropology of Asia
Description
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.
Author Bio
David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.
Related Subjects
Name: The Globalisation of Chinese Food (Hardback) – Routledge
Description: Edited by Sidney Cheung, David Y. H. Wu. 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...
Categories: Asian Studies
