The Globalization of Chinese Food

The Globalization of Chinese Food

by David Y. H. Wu

Editorial Reviews

Eleven anthropological essays presented by field researchers Wu and Cheung discuss a wide-ranging area of topics related to the meaning of Chinese food to understanding human culture. Noting that the study of Chinese food practices have attracted little study precisely because of the relative absence of food taboos or food-connected emotionalism (compare, for example, Jewish, Catholic, or Islamic prescriptions on food), the editors argue that an ethnography of food in China can tell us a lot about Chinese cultural practices in the era of globalization. The papers look at the preparation and consumption of Chinese food within China, among the Chinese Diaspora, and in the wider world. Annotation c. Book News, Inc., Portland, OR (

Product Details

University of Hawaii Press, The
Publication date:
Anthropology of Asia Series
Edition description:
New Edition
Product dimensions:
6.28(w) x 9.54(h) x 0.85(d)

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