Hong Kong Food Culture
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Hong Kong Food Culture
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Author : Adele Wong
language : en
Publisher: Man Mo Media Limited
Release Date : 2020
Hong Kong Food Culture written by Adele Wong and has been published by Man Mo Media Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cooking categories.
In the second edition of this award-winning book, experience the city’s fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers. Read up on Traditional Chinese Medicine and its impact on Cantonese culinary habits. Learn about the intricacies of dim sum, the quirks of a cha chaan teng. Take a spin at the wet market, and meet the makers behind Hong Kong’s handcrafted jook sing noodles and ubiquitous fish balls. Get introduced to the different methods of Cantonese cooking, and the different food customs that are observed during special occasions. What’s more: A new pronunciation system crafted exclusively for this book makes key Cantonese terms that much easier to read. And classic Hong Kong-style recipes found at the end of each chapter offer a truly immersive experience.
The Food Culture In Hong Kong And Taiwan
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Author : Chun-Yee George Tsang
language : en
Publisher:
Release Date : 2017-01-27
The Food Culture In Hong Kong And Taiwan written by Chun-Yee George Tsang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-27 with categories.
This dissertation, "The Food Culture in Hong Kong and Taiwan" by Chun-yee, George, Tsang, 曾俊儀, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: ABSTRACT Studying the foods and eating habits could find its close relation with the culture of a society. Although Taiwan and Hong Kong are considered as Chinese society, they were influenced over time by Chinese cuisine, local favors, foreign tastes, economy, politics and even their own creativity. This study, which draws on secondary data from numerous sources, argues that Taiwan and Hong Kong have formed their own food culture and some of the invented foods could actually reflect their distinctive identity. DOI: 10.5353/th_b2951899 Subjects: Food habits - China - Hong Kong Food habits - Taiwan
The Food Culture In Hong Kong And Taiwan
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Author : Chun-yee Tsang (George)
language : en
Publisher:
Release Date : 2004
The Food Culture In Hong Kong And Taiwan written by Chun-yee Tsang (George) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Food habits categories.
Looking Through The Imperial Gaze
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Author : Ling-tung Tsang
language : en
Publisher:
Release Date : 2016
Looking Through The Imperial Gaze written by Ling-tung Tsang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Ethnicity categories.
Hong Kong Food Culture
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Author : Adele Wong
language : en
Publisher:
Release Date : 2016
Hong Kong Food Culture written by Adele Wong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking, Chinese categories.
Hong Kong Food City
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Author : Tony Tan
language : en
Publisher: Allen & Unwin
Release Date : 2017-11-22
Hong Kong Food City written by Tony Tan and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Cooking categories.
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.
The Indigenization And Hybridization Of Food Cultures In Singapore
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Author : Tai Wei Lim
language : en
Publisher: Springer
Release Date : 2019-07-02
The Indigenization And Hybridization Of Food Cultures In Singapore written by Tai Wei Lim and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-02 with Social Science categories.
This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.
The Change In Southern China S Food Culture And Its Social Significance
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Author : Andrea Fung
language : en
Publisher: GRIN Verlag
Release Date : 2017-09-15
The Change In Southern China S Food Culture And Its Social Significance written by Andrea Fung and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-15 with Social Science categories.
Essay from the year 2017 in the subject Ethnology / Cultural Anthropology, , language: English, abstract: It is not easy to write about the development of Food Anthropology over the past half century and its contribution to the understanding of human society and culture around the world. Yet, it is honoured to have Ellen Messer (1984), Jon D. Holtzman (2006) and Lynne Phillips (2006) published articles in the Annual Review of Anthropology. With the themes of diets, food and eating, globalization and memory, they concisely reviewed the development and significance of food anthropology at different times and its importance of interpreting social culture, as well as explored the mutual relationship between global and regional food culture. The development of food culture spans hundreds of years and spreads around the world, expanding our horizons and repositioning the problem of global integration. In view of this for the review of Food Anthropology, this proposal will only introduce some of the more representative theories and situation after the Second World War. In addition, food culture in Hong Kong’s community will be used as a case study, in order to provide an understanding of the food culture change in Southern China and its social significance.
Globalization Of Chinese Food
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Author : Sidney Cheung
language : en
Publisher: Routledge
Release Date : 2012-11-12
Globalization Of Chinese Food written by Sidney Cheung and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-12 with Social Science categories.
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. 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.
Hong Kong
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Author : Richard Sterling
language : en
Publisher:
Release Date : 2001
Hong Kong written by Richard Sterling and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cookery categories.
This series opens a world of culinary delights, capturing the culture and flavour of each destination through colour photography, recipes and local insights. Each volume contains a unique culinary dictionary that explains terms and ingredients for the discerning visitor. Explore the heady flavours of the Caribbean, the cosmopolitan sophistication of Hong Kong and the vibrancy of its renowned market, or the subtle tones of India, where food captures the spirituality of the land.