Globalisation of Chinese Food

David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.

• Foreword: Food for Thought Sidney W. Mintz Introduction: The Globalizaiton of Chinese Food and Cuisine: Makers and Breakers of Cultural Barriers David Y.H. Wu and Sidney C.H. Cheung Part I: Sources of the Globe 1. Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing dynasty Dai Yifeng 2. Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan Mohamed Yusoff Ismail 3. Improvising Chinese Cuisine Overseas David Y.H. Wu Part II. Chinese Food and Food for Chinese 4. The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road Zhuang Kongshao 5. Cantonese Cuisine in Taiwan and Taiwanese Cuisine in Hong Kong David Y.H. Wu 6. Food and Cuisine in a Changing Society: Hong Kong Sidney C.H. Cheung 7. Food Consumption, Food Perception and the Search for a Macanese Identity Louis Augustin-Jean Part III. Globalization: Cuisine, Lifeways and Social Tastes 8. Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia Siumi Maria Tam 9. Chinese Dietary Culture in Indonesian Urban Society Mely G. Tan 10. The Invention of Delicacy: Cantonese Food in Yokohama Chinatown Sidney C.H. Cheung 11. Chinese Food in the Philippines: Indigenization and Transformation Doreen G. Fernandez Index