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1-3 of 3 results for Author: sidney cheung (sorted by Publication Date, showing all)
  1. The Globalisation of Chinese Food

    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 examination of Chinese food, providing a powerful...

    To Be Published April 29th 2015 by Routledge

  2. Food and Foodways in Asia

    Resource, Tradition and Cooking

    Edited by Sidney Cheung, Chee-Beng Tan

    Series: Anthropology of Asia

    Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the...

    Published April 15th 2009 by Routledge

  3. Globalization of Chinese Food

    Edited by Sidney Cheung, David Y. H. Wu

    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...

    Published November 11th 2004 by Routledge

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