Changing Chinese Foodways in Asia (Hardcover) (ISBN-13: 9789622019140)

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.

Author: Chee-Beng Tan
ISBN-10: 9622019145
ISBN-13: 9789622019140
Publisher: Chinese University of Hong Kong Press
Language: English
Published: 09/14/2001
Pages: 328
Format: Hardcover
Weight: 1.28lbs
Size: 9.24h x 6.26w x 0.88d

Review Citation(s):
Choice 06/01/2002 pg. 1843