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Author : David Y. H. Wu,Chee-Beng Tan Publisher : Chinese University Press Page : 312 pages File Size : 53,5 Mb Release : 2001 Category : Cooking ISBN : 9622019145
Changing Chinese Foodways in Asia by David Y. H. Wu,Chee-Beng Tan Pdf
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.
Chinese Food and Foodways in Southeast Asia and Beyond by Tan Chee-Beng Pdf
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.
Globalization of Chinese Food by Sidney Cheung,David Y. H. Wu Pdf
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.
Author : David Y. H. Wu,Sidney C. H. Cheung Publisher : Routledge Page : 218 pages File Size : 44,8 Mb Release : 2004 Category : Chinese ISBN : 9780415338301
The Globalization of Chinese Food by David Y. H. Wu,Sidney C. H. Cheung Pdf
By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Food and Foodways in Asia by Sidney Cheung,Chee-Beng Tan Pdf
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
Author : Tan Yao Sua,Kamarudin Ngah Publisher : Strategic Information and Research Development Centre Page : 140 pages File Size : 54,7 Mb Release : 2024-06-27 Category : Social Science ISBN : 9786297575032
Culture, Identity and Foodways of the Terengganu Chinese by Tan Yao Sua,Kamarudin Ngah Pdf
The Chinese minority in Terengganu, Malaysia, are struggling to maintain their Sinic culture, identity and community in the face of socio-political changes and Islamisation since the early 1970s. They are also facing problems due to population attrition from an outflow of the younger generation to larger cities in Malaysia for jobs and further education. The acculturated Terengganu Peranakan Chinese, descendants of the earliest settlers who arrived at least two centuries ago, face additional inter-generational tensions and challenges. This book is based on extensive interviews and fieldwork and includes: an overview of the role of the Kuala Terengganu Chinese associations in promoting traditional Chinese culture and identity; a study of the Peranakan Chinese in Tirok, to further examine issues of identity maintenance and identity shift; and a comparison between the foodways of the Tirok Peranakan Chinese with a similar rural Peranakan community in the neighbouring state of Kelantan to demonstrate the community’s continual negotiation of Sino–Malay identity.
Encyclopedia of Diasporas by Melvin Ember,Carol R. Ember,Ian Skoggard Pdf
Immigration is a topic that is as important among anthropologists as it is the general public. Almost every culture has experienced adaptation and assimilation when immigrating to a new country and culture; usually leaving for what is perceived as a "better life". Not only does this diaspora change the country of adoption, but also the country of origin. Many large nations in the world have absorbed, and continue to absorb, large numbers of immigrants. The foreseeable future will see a continuation of large-scale immigration, as many countries experience civil war and secessionist pressures. Currently, there is no reference work that describes the impact upon the immigrants and the immigrant societies relevant to the world's cultures and provides an overview of important topics in the world's diasporas. The encyclopedia consists of two volumes covering three main sections: Diaspora Overviews covers over 20 ethnic groups that have experienced voluntary or forced immigration. These essays discuss the history behind the social, economic, and political reasons for leaving the original countries, and the cultures in the new places; Topics discusses the impact and assimilation that the immigrant cultures experience in their adopted cultures, including the arts they bring, the struggles they face, and some of the cities that are in the forefront of receiving immigrant cultures; Diaspora Communities include over 60 portraits of specific diaspora communities. Each portrait follows a standard outline to facilitate comparisons. The Encyclopedia of Diasporas can be used both to gain a general understanding of immigration and immigrants, and to find out about particular cultures, topics and communities. It will prove of great value to researchers and students, curriculum developers, teachers, and government officials. It brings together the disciplines of anthropology, social studies, political studies, international studies, and immigrant and immigration studies.
Southeast Asian Personalities of Chinese Descent by Leo Suryadinata Pdf
"This is a bold project recording the lives of a particular group of Southeast Asians. Most of the people whose biographies are included here have settled down in the ten countries that constitute the region. Each of them has either self-identified as Chinese or is comfortable to be known as someone of Chinese ancestry. There are also those who were born in China or elsewhere who came here to work and do business, including seeking help from others who have ethnic Chinese connections. With the political and economic conditions of the region in a great state of flux for the past two centuries, it is impossible to find consistency in the naming process. Confucius had stressed that correct names make for the best relationships. In this case, Professor Leo Suryadinata has been pursuing for decades the elusive goal of finding the right name to give to the large numbers of people who have, in one way or another, made their homes in, or made some difference to, Southeast Asia. I believe that, when he and his colleagues selected the biographies to be included here, they have taken a big step towards the rectification of identities for many leading personalities. In so doing, he has done us all a great service." - Professor Wang Gungwu, National University of Singapore
Meals in Science and Practice by H L Meiselman Pdf
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures
Anthropology of Chinese Foodways by Tian Guang,Chen Gang Pdf
Food is an important aspect of social culture and has a close relationship with economic development. The Chinese food culture has the characteristics of inheritability and development, and throughout the history of Chinese food culture, it has maintained its momentum of development since its primitive society. Neither the change of dynasty nor the change of social system has had a profound influence on it, and the philosophy of supplying enough food to people and food being the top priority was very popular. Eating was a top priority for people in China. Long ago, Confucius said that the desire for food and sex is part of human nature.
Author : Sidney C. H. Cheung Publisher : Hong Kong University Press Page : 115 pages File Size : 55,8 Mb Release : 2022-10-24 Category : Social Science ISBN : 9789888754359
This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia. ‘This book relates food production and consumption to ecology, migration, and globalization and contributes to the study of food heritage. It is an essential reference on the study of foodways in Hong Kong.’ —Tan Chee-Beng, The Chinese University of Hong Kong ‘Thanks to Sidney Cheung, the local anthropologist of food, this new book of rich literatures and intimate ethnographies tells amazing political stories of gourmet eating and ethnic and foreign cuisines in Hong Kong.’ —David Y. H. Wu, East-West Center
Author : Chee-Beng Tan Publisher : Hong Kong University Press Page : 279 pages File Size : 53,9 Mb Release : 2004-03-01 Category : Social Science ISBN : 9789622096615
This book examines issues of cultural change and identity construction of Chinese overseas, as well as other important issues such as Chinese and non-Chinese relations, and cultural and economic performance. It offers a perspective of understanding Chinese overseas in nation-states and beyond, in a global context which the author describes as the Chinese ethnological field. The author's many years of research on cultural change and Chinese ethnicity in Southeast Asia enables him to describe vividly the effects of localization — the process of becoming local and identifying with the locals — on Chinese ethnicity and cultural identities. This informative and theoretically interesting book enables readers to have a deeper understanding of the issue of Chinese and Chinese-ness in the diaspora.
Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay
Author : Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay Publisher : BRILL Page : 352 pages File Size : 46,7 Mb Release : 2020-11-04 Category : History ISBN : 9789004432109
Crossroads of Cuisine by Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay Pdf
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
