Last edited by Akibei
Sunday, July 19, 2020 | History

5 edition of The Globalisation of Chinese Food (Anthropology of Asia) found in the catalog.

The Globalisation of Chinese Food (Anthropology of Asia)

by David Y. H. Wu

  • 114 Want to read
  • 22 Currently reading

Published by RoutledgeCurzon .
Written in English

    Subjects:
  • Food manufacturing & related industries,
  • Globalization,
  • Social & cultural anthropology,
  • China,
  • Social Science / Ethnic Studies

  • The Physical Object
    FormatHardcover
    Number of Pages216
    ID Numbers
    Open LibraryOL9471043M
    ISBN 100700714030
    ISBN 109780700714032

      Globalization by the Book, Keynote Address Given at the American Association of Publishers, by Prakash Loungani, Chief, Policy Communications, External Relations Department, International Monetary Fund And when I landed in New York it was still my 20 th birthday and I celebrated it by eating Chinese food that came in funny little white.   The “Chinese 49’ers” who arrived in the United States a decade before the American Civil War constituted the first large wave of Asian migrants to America and transplanted the first Asian cuisine to America. Chinese food was the first ethnic cuisine to be highly commodified at the national level as a type of food primarily to be prepared and consumed away from home.

      Request books, media, and articles not owned by JMU ; Media Production Get help making videos for courses, convert media, and more; Connect from Off-campus Learn how to access library resources from off campus; Suggest a Purchase Suggest a resource you think we should have. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization andinvention, and globalization. the process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the Cited by:

    The book extensively covers all that you will need to prepare great Chinese food at home, from describing cooking utensils, methods, and techniques to planning the perfect menu. The author is well respected in the San Francisco Bay Area for her restaurants, and her book . Glocalization (a portmanteau of globalization and localization) is the "simultaneous occurrence of both universalizing and particularizing tendencies in contemporary social, political, and economic systems." The notion of glocalization "represents a challenge to simplistic conceptions of globalization processes as linear expansions of territorial scales.


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The Globalisation of Chinese Food (Anthropology of Asia) by David Y. H. Wu Download PDF EPUB FB2

The study of food practices in different cultures and societies has long been an important part of anthropological studies. In recent years anthropological literature on food has generated new theoretical findings on this important aspect of human behavior that help explain cultural adaptation and social grouping in a more general way.

In this volume the authors make use of ethnographic. By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.4/5(1).

ISBN: OCLC Number: Description: xx, pages: map ; 24 cm. Contents: Foreword: Food for thought / Sidney W. Mintz --Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H.

Wu and Sidney C.H. Cheung --Food culture and overseas trade: the trepang trade between China and Southeast Asia.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

ISBN: OCLC Number: Description: xx, pages: illustrations ; 24 cm. Contents: Introduction: the globalizaiton of Chinese food and cuisine: makers and breakers of cultural barriers / David Y.H. Wu and Sidney C.H. Cheung --Food culture and overseas trade: the trepang trade between China and Southeast Asia during the Qing Dynasty / Dai Yifeng --Sacred food.

By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century Cited by: Thematically divided into three parts, this volume engages in the discussion of Chinese food as a powerful, global force dated hundreds of years before the present time.

The first section under the theme of'Sources of the Globe (Chapters )', the globalization of Chinese food appears in the overseas Chinese trading network and by: 4. By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world.

The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century /5.

The study of food practices in different cultures and societies has long been an important part of anthropological studies. In recent years anthropological literature on food has generated new theoretical findings on this important aspect of human behavior that help explain cultural adaptation and social grouping in a more general : Hardcover.

The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century : Taylor And Francis.

The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation. Food has a special significance in the expanding field of global history.

Food markets were the first to become globally integrated, linking distant cultures of the world, and in no other area have the interactions between global exchange and local cultural practices been as pronounced as in changing food this wide-ranging and fascinating book, the authors provide an historical.

But Roberts’s book looks at the question from the other side – what Westerners made of Chinese food, from early accounts by missionaries and explorers right up to Chinese food in America.

He has drawn together all kinds of different sources that would be a lot of work to find on your own. The implications that an increase in Chinese integration into the global financial system are many, with positives and negatives for both the Chinese and the Western world.

[8] In Hong Kong there have been a number of political battles due to a feeling that with the increase of globalization came an. The Third Revolution: Xi Jinping and the New Chinese State, by Elizabeth C Economy, Oxford University Press £20, pages Join our online book group on Facebook at FTBooksCafe.

The book explores them through an Asian microcosm and the changing Chinese food scene. It is a scene no doubt duplicated with some twists in almost all countries world-wide. Read this book and travel through time on a Chinese stomach. In it, take note that rare is the city or town without a Chinese.

In Februaryan international symposium on the food of Asia was convened at the University of Leiden, and Japanese food culture was adopted as an important theme. Particularly informative was a study of the absorption of the food of foreign cultures in Europe; e.g.

an analysis of the diet of immigrants from India to England. Chinese globalisation aims to achieve the “rejuvenation of the Chinese people”, to make China great again. Being a global power requires geopolitical influence. Buy The Globalisation of Chinese Food (Anthropology of Asia) 1 by Cheung, Sidney, Wu, David Y.

(ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on Reviews: 1. Foreword: Food for thought / Sidney W.

Mintz -- Introduction: The globalization of Chinese food and cuisine: markers and breakers of cultural barriers / David Y.H.

Wu and Sidney C.H. Cheung -- Food culture and overseas trade: the trepang trade between China and Southeast Asia during the Qing Dynasty / Dai Yifeng -- Sacred food from the.This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world.

Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary : Palgrave Macmillan US. This article uses Chinese food as a prism to analyze the process of globalization in Israeli culture since the s.

We describe three distinct eras in the evolution of culinary globalization within Israel: first, the appearance of a variety of foods and tastes perceived as representations of “other” nations; second, the commodification of these foods and tastes and their distribution via.