Changing Chinese Foodways in Asia (Hardcover)

~ David Y. H. Wu (Editor), Tan Chee-Beng (Editor) "The term "foodway" is a new word, not yet listed in condensed English dictionaries..." (more)
Key Phrases: Hong Kong, Chinese Malaysians, New Year (more...)

Editorial Reviews

Product Description

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.

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.

Product Details

• Hardcover: 328 pages
• Publisher: The Chinese University Press (March 15, 2001)
• Language: English
• ISBN-10: 9622019145
• ISBN-13: 978-9622019140
• Product Dimensions: 9.1 x 5.8 x 1 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #2,063,243 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

0 of 7 people found the following review helpful:

2.0 out of 5 stars Interesting subject boringly rendered, September 18, 2003

By A Customer

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.