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Changing Chinese Foodways in Asia

Overview

This book examines Chinese food and the culture of food consumption in East and Southeast Asia. Through the lens of 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. Written by distinguished anthropologist who have years of research experience in their respective countries and regions, this book shows how human preparation and consumption ...

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Overview

This book examines Chinese food and the culture of food consumption in East and Southeast Asia. Through the lens of 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. Written by distinguished anthropologist who have years of research experience in their respective countries and regions, this book shows how human preparation and consumption of food carry important social, economic, political, and spiritual meanings.

The book describes many interesting Chinese foodways in contemporary Asia, including rice porridge culture and changing diet in rural Pearl River delta, South China; tea cafes, Hakka restaurants, and dim sum eating in Hong Kong; ethnic relations and Chinese food in Southeast Asia; localization of Chinese food in South Korea; adaptation of Chinese noodles in Japanese daily meals; distribution of pork eating in Asia; and globalization and breakfast in Taiwan. This volume concludes with a commentary by a renowned anthropologist, Professor Sidney Mintz.

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Product Details

  • ISBN-13: 9789622019140
  • Publisher: Chinese University Press, The
  • Publication date: 9/7/2001
  • Pages: 328
  • Product dimensions: 6.26 (w) x 9.24 (h) x 0.88 (d)

Meet 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.

The Chinese University Press

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Table of Contents

Foreword
Acknowledgements
Introduction 1
Pt. I Changing Foodways in Rural South China
1 The Altar and the Table: Field Studies on the Dietary Culture of Chaoshan Inhabitants 19
2 The Changing Foodways of a Village in the Pearl River Delta Area 35
Pt. II Foodways in Cosmopolitan Hong Kong
3 Lost, and Found?: Reconstructing Hong Kong Identity in the Idiosyncrasy and Syncretism of Yumcha 49
4 Chinese Cafe in Hong Kong 71
5 Hakka Restaurants: A Study of the Consumption of Food in Post-war Hong Kong Society 81
6 Food Restrictions in Pregnancy among Hong Kong Mothers 97
Pt. III Chinese Foodways and Ethnicity in Southeast Asia
7 Food and Ethnicity with Reference to the Chinese in Malaysia 125
8 Hybridity, Ethnicity and Food in Singapore 161
Pt. IV Chinese Food in Korea and Japan
9 Contested Terrain of Imagination: Chinese Food in Korea 201
10 The Domestication of Chinese Foodways in Contemporary Japan: Ramen and Peking Duck 219
Pt. V Domination and Variation of Foodways in Asia
11 Breakfasting in Taipei: Changes in Chinese Food Consumption 237
12 An Anthropological Study of Pork-Eating in Asia 257
Concluding Commentary 271
Contributors 287
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