The Globalisation of Chinese Food

Edited by Sidney Cheung, David Y. H. Wu

© 2002 – Routledge

216 pages

Purchasing Options:
Paperback: 9781138863316
pub: 2015-03-03
US Dollars$49.95
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Hardback: 9780700714032
pub: 2002-02-13
US Dollars$195.00
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About the Book

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.

About the Editors

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.

About the Series

Anthropology of Asia

Asia today is one of the most dynamic regions of the world. The previously predominant image of ‘timeless peasants’ has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of East versus West’, ‘Tradition versus Change’. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representations, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored.

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Subject Categories

BISAC Subject Codes/Headings:
SOC008000
SOCIAL SCIENCE / Ethnic Studies / General