The Globalization Of Chinese Food
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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.
The Globalisation Of Chinese Food
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Author : Sidney Cheung
language : en
Publisher: Routledge
Release Date : 2014-04-08
The Globalisation 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 2014-04-08 with Social Science categories.
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 Globalization Of Chinese Food
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Author :
language : en
Publisher:
Release Date : 2004
The Globalization Of Chinese Food written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Chinese categories.
Western Food In Shanghai Chinese Consumption Patterns And Globalization In China
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Author : Sina Gerdes
language : en
Publisher: GRIN Verlag
Release Date : 2014-07-21
Western Food In Shanghai Chinese Consumption Patterns And Globalization In China written by Sina Gerdes and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-21 with Political Science categories.
Research Paper (postgraduate) from the year 2014 in the subject Politics - Topic: Globalization, Political Economics, grade: 1,7, University of Paderborn, language: English, abstract: Eating is a basic need for human life and the variety of offered food worldwide is huge. In China, the fast developing nation with an increasing number of habitants and a booming economy, the offer of foreign cuisines grows steadily. The variety includes Western dishes, too, which are slowly establishing in China. Existing differences between Chinese and Western restaurants and dishes are obvious. Thus, this paper investigates which factors influence the consumption patterns of the Chinese regarding Western food, taking the current offer in Shanghai as an example. Exploring this question a qualitative analysis with Chinese partici-pants was conducted. For the analysis, 15 categories were developed based on 7 interviews, which provided detailed information about the participant’s attitude, opinion and consumption behavior regarding Western food. The Chinese consciously chose Western restaurants because of the environment there, the different taste of the food or to learn more about a foreign culture. Due to the Opening-up policy and an ongoing globalization process, the younger generation becomes more open-minded and interested in experiencing something new and demands an increased offer with high quality. Implications and limitations are discussed. This research paper reveals the need to question the consumption patterns of the Chinese in order to learn about their wants and figuring out what they like and dislike regarding Western food.
The Globalization Of Asian Cuisines
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Author : James Farrer
language : en
Publisher: Springer
Release Date : 2015-08-18
The Globalization Of Asian Cuisines written by James Farrer and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-18 with Social Science categories.
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 globalization.
China To Chinatown
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Author : J.A.G. Roberts
language : en
Publisher: Reaktion Books
Release Date : 2004-07-04
China To Chinatown written by J.A.G. Roberts and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-04 with Political Science categories.
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Chinese Food And Foodways In Southeast Asia And Beyond
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Author : Tan Chee-Beng
language : en
Publisher: NUS Press
Release Date : 2012-08-01
Chinese Food And Foodways In Southeast Asia And Beyond written by Tan Chee-Beng and has been published by NUS Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-01 with Social Science categories.
Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. 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 and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Changing Chinese Foodways In Asia
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Author : David Y. H. Wu
language : en
Publisher: Chinese University Press
Release Date : 2001
Changing Chinese Foodways In Asia written by David Y. H. Wu and has been published by Chinese University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Through the lens of Chinese 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 in East and Southeast Asia.
Food And Love
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Author : Jack Goody
language : en
Publisher: Verso Books
Release Date : 2010-03-15
Food And Love written by Jack Goody and has been published by Verso Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-15 with Social Science categories.
The development of romantic love, the evolution of national and regional cuisines, the globalization of Chinese food, the histories of various taboos on certain types of food and drink, the uniqueness of the European family—such are the fascinating and diverse themes Goody addresses in Food and Love. Starting with a sustained discussion of the debates on social development in the thought of classic theorists as well as contemporary historical and sociological notions of modernization, Goody goes on to tease out the general historical processes embedded in the most intimate recesses of our lives. In a final bracing section challenging dominant relativist conceptions, Goody considers the difficulties and complexities of cross cultural and comparative analysis, and he picks apart the doubts involved in the very process of representation and symbolic communication. Throughout this collection, Goody demonstrates that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also developments in the European past and present.
Chop Suey Usa
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Author : Yong Chen
language : en
Publisher: Columbia University Press
Release Date : 2014-11-04
Chop Suey Usa written by Yong Chen and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Social Science categories.
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.