Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.
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Book Description
Editorial Reviews
About the Author
David Y. H. Wu is a professor in the department of anthropology, The Chinese University of Hong Kong.
Tan Chee-beng (Ph.D., Cornell University), formerly of the University of Malaya, is chairperson and professor in the department of anthropology, The Chinese University of Hong Kong.
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0 of 9 people found the following review helpful:
2.0 out of 5 stars
Interesting subject boringly rendered,
By A Customer
This review is from: Changing Chinese Foodways in Asia (Hardcover)
This could've been a most interesting subjects. Besides, I don't think many people have written on this amusing topic. Unfortunately, the authors of this book has succeeded to make it a boring tome that can have only limited appeal to both the casual readers and academics.
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Inside This Book
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First Sentence:
The term "foodway" is a new word, not yet listed in condensed English dictionaries. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hong Kong, Chinese Malaysians, New Year, Southeast Asia, Kuala Lumpur, New Haven, Yale University Press, Cambridge University Press, Central China, New Territories, Ramen Museum, Shek Kip Mei, New York, World War, Contested Terrain of Imagination, Food Restrictions, Peranakan-type Chinese, Chinese Peranakan, Islamized Chinese, Jiedong County, Penang Chinese, Peninsular Malaysia, Puning County, Punti Hakka, Singapore Tourist Promotion Board New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
The term "foodway" is a new word, not yet listed in condensed English dictionaries. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hong Kong, Chinese Malaysians, New Year, Southeast Asia, Kuala Lumpur, New Haven, Yale University Press, Cambridge University Press, Central China, New Territories, Ramen Museum, Shek Kip Mei, New York, World War, Contested Terrain of Imagination, Food Restrictions, Peranakan-type Chinese, Chinese Peranakan, Islamized Chinese, Jiedong County, Penang Chinese, Peninsular Malaysia, Puning County, Punti Hakka, Singapore Tourist Promotion Board New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 46
books:
See all 46 books this book cites
3
books
cite this book:
- The Food of China by E. N. Anderson on 5 pages
- Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences) by Jack Goody on 4 pages
- Tristes Tropiques by Claude Levi-Strauss on page 192, and page 196
- The Sociology of Food: Eating, Diet and Culture (Special Issue of "Current Sociology") by Stephen J Mennell on page 94, and page 159
- The World of Goods by Mary Douglas on page 94
See all 46 books this book cites
- Everyone Eats: Understanding Food and Culture by E.N. Anderson in Back Matter
- The World on a Plate: A Tour through the History of America's Ethnic Cuisine by Joel Denker in Back Matter
- Food in World History (Themes in World History) by Jeffrey Pilcher on page 85
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