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1. 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 14th 2009 by Routledge
2. 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 10th 2004 by Routledge
3. The Globalisation of Chinese Food

   Edited by Sidney Cheung, David Y. H. Wu

   Series: Anthropology of Asia

   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...

   Published February 13th 2002 by Routledge