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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.
A History Of Food Culture In China by Rongguang Zhao,Gangliu Wang,Aimee Yiran Wang Pdf
Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
Origins of Chinese Food Culture (2012 Edition - EPUB) by Fu Chunjiang Pdf
Origins of Chinese Food Culture is the latest addition to Asiapac's collection of books on Chinese culture. This volume brings you through the origins, history, customs, and fascinating tales behind the intricate and perplexing labyrinth of customs and taboos, and the art and science of Chinese food culture. Did you know that: * Tables and chairs did not enter common usage until the Southern Song period? * Female chefs were once the rage in ancient China? * Zhuge Liang defeated his enemy with mantou? * Youtiao was also known as 'deep-fried ghost'? * Chopsticks were once reputed to detect poison? Read about all these and many other enthralling facts in this info-packed book. With this well-illustrated and easy-to-read volume, understanding Chinese culture has never been easier.
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.
Hong Kong by Richard Sterling,Elizabeth Chong,Lushan Charles Qin Pdf
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.
Hong Kong is a special administrative region of the People's Republic of China. It is situated on the southeastern coast of China and has a population of over 7 million people. Hong Kong is made up of a main island and a series of smaller islands, and is known for its impressive skyline and bustling port. The official languages of Hong Kong are Chinese and English, and the region is known for its vibrant culture and cuisine. Hong Kong has a rich history that encompasses both Chinese and British influences. In 1842, the region was handed over to Great Britain by China in the Treaty of Nanking. Hong Kong remained under British rule until 1997 when it was returned to China under the principle of "one country, two systems." Today, Hong Kong has a highly developed economy that is centered on international trade and finance. The region also boasts a highly efficient public transportation system that includes buses, trains, trams, and ferries. With a unique blend of Eastern and Western cultures and a strong economic landscape, Hong Kong is truly a global city.
Asian American Food Culture by Alice L. McLean Pdf
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Hong Kong History by Man-Kong Wong,Chi-Man Kwong Pdf
This book aims at providing an accessible introduction to and summary of the major themes of Hong Kong history that has been studied in the past decades. Each chapter also suggests a number of key historical figures and works that are essential for the understanding of a particular theme. However, the book is by no means merely a general survey of the recent studies of Hong Kong history; it tries to suggest that the best way to approach Hong Kong history is to put it firmly in its international context.
There's probably not an-other place in this world that has as great a variety of delicious fare as China. The Chinese, who see eating as a fortune and life as an art, not only created various kinds of regional food styles in its own vast lands, but have also spread Chinese food culture to far across the seas. Today, in this world where even the farthest corners can seem as close as one's back yard, Chinese food can be enjoyed in each and every metropolitan throughout the world.
Tasting Cultures: Thoughts for Food by Maria José Pires Pdf
From production to preparation and consumption, inclusive and coherent food systems are studied in detail, as the multifaceted knowledge of such food phenomena is based on interdisciplinary looks.
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.
Author : Lily Cho Publisher : University of Toronto Press Page : 225 pages File Size : 46,8 Mb Release : 2010-01-01 Category : Social Science ISBN : 9781442641051
In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
This book traces the evolution of the Hong Kong’s popular culture, namely film, television and popular music (also known as Cantopop), which is knotted with the city’s geo-political, economic and social transformations. Under various historical contingencies and due to the city’s special geo-politics, these three major popular cultural forms have experienced various worlding processes and have generated border-crossing impact culturally and socially. The worlding processes are greatly associated the city’s nature as a reception and departure port to Sinophone migrants and populations of multiethnic and multicultural. Reaching beyond the “golden age” (1980s) of Hong Kong popular culture and afar from a film-centric cultural narration, this book, delineating from the dawn of the 20th century and following a chronological order, untangles how the nowadays popular “Hong Kong film”, “Hong Kong TV” and “Cantopop” are derived from early-age Sinophone cultural heritage, re-shaped through cross-cultural hybridization and influenced by multiple political forces. Review of archives, existing literatures and corporation documents are supplemented with policy analysis and in-depth interviews to explore the centennial development of Hong Kong popular culture, which is by no means demise but at the juncture of critical transition.
The Indigenization and Hybridization of Food Cultures in Singapore by Tai Wei Lim Pdf
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.
