The Globalization of Chinese Food

The papers look at the preparation and consumption of Chinese food within China, among the Chinese Diaspora, and in the wider world. Annotation copyrighted by Book News, Inc., Portland, OR

Author: David Y. H. Wu

Publisher: University of Hawaii Press

ISBN: 0824825829

Category: Social Science

Page: 215

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Eleven anthropological essays presented by field researchers Wu and Cheung discuss a wide-ranging area of topics related to the meaning of Chinese food to understanding human culture. Noting that the study of Chinese food practices have attracted little study precisely because of the relative absence of food taboos or food-connected emotionalism (compare, for example, Jewish, Catholic, or Islamic prescriptions on food), the editors argue that an ethnography of food in China can tell us a lot about Chinese cultural practices in the era of globalization. The papers look at the preparation and consumption of Chinese food within China, among the Chinese Diaspora, and in the wider world. Annotation copyrighted by Book News, Inc., Portland, OR
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The Globalisation of Chinese Food

By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world.

Author: Sidney Cheung

Publisher: Routledge

ISBN: 9781136847462

Category: Social Science

Page: 216

View: 381

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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.
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The Globalisation of Chinese Food

Globalization. of. Chinese. Food. and. Cuisine. Markers and Breakers of Cultural Barriers ... Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food ...

Author: Sidney Cheung

Publisher: Routledge

ISBN: 9781136847394

Category: Social Science

Page: 216

View: 730

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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.
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China to Chinatown

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.

Author: J.A.G. Roberts

Publisher: Reaktion Books

ISBN: 1861892276

Category: Cooking

Page: 255

View: 862

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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.
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Food and Love

Chapter 8 THE GLOBALISATION OF CHINESE FOOD Asian food has long had a great appeal to the West , less often for gourmets than for the general populace . When I first went to Cambridge University in the year before the outbreak of war ...

Author: Jack Goody

Publisher: Verso

ISBN: 185984829X

Category: Social Science

Page: 305

View: 499

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Describes the evolution of cuisines from both the East and West, their influence on the rest of the world, and taboos associated with certain foods and drinks.
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The Globalization of Asian Cuisines

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.

Author: James Farrer

Publisher: Springer

ISBN: 9781137514080

Category: Social Science

Page: 239

View: 899

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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.
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Regionalism and Globalism in Chinese Culinary Culture

Finally, Mintz notes two contrary trends within current globalisation: the slow penetration of East Asian societies by Western fast foods, and the spread of non-Western cuisines like Chinese food to the rest of the world.

Author:

Publisher: 財團法人中華飲食文化基金會

ISBN: 9789866325090

Category: Cooking

Page: 388

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This is a collection of articles on Chinese food. The various contributions were selected from among the many outstanding papers presented at biannual conferences organised by the Foundation over the last twenty years, chosen so as to fit in with the general theme of Regionalism and Globalism in Chinese Culinary Traditions but at the same time represent a variety of themes and approaches. These papers remind us that ideally, the scholar of cuisines will need to draw on a very wide range of disciplines, from archaeology to soil science to local and regional history, philosophy and cultural studies, languages, and so forth. At the same time, and for the very same reason, the study of foodways is bound to be a very satisfying endeavour, not least because the re-creation of sustainable foodways will be part of the challenges facing humankind in the decades ahead.
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The Social Life of Opium in China

Goody has argued that the Chinese cuisine was globalised . Should this include opium smoking ? To turn Goody's argument around , the globalisation of Chinese food also saw the sinicisation of foreign foods in China .

Author: Zheng Yangwen

Publisher: Cambridge University Press

ISBN: 1139446177

Category: History

Page:

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In a remarkable and broad-ranging narrative, Yangwen Zheng's book explores the history of opium consumption in China from 1483 to the late twentieth century. The story begins in the mid-Ming dynasty, when opium was sent as a gift by vassal states and used as an aphrodisiac in court. Over time, the Chinese people from different classes and regions began to use it for recreational purposes, so beginning a complex culture of opium consumption. The book traces this transformation over a period of five hundred years, asking who introduced opium to China, how it spread across all sections of society, embraced by rich and poor alike as a culture and an institution. The book, which is accompanied by a fascinating collection of illustrations, will appeal to students and scholars of history, anthropology, sociology, political science, economics, and all those with an interest in China.
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Beyond Cantonese Cuisine

Chinese restaurants have been a part of the Sydney foodscape since the late nineteenth century.

Author: Leo Pang

Publisher:

ISBN: OCLC:930957398

Category: Chinese

Page: 334

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Chinese restaurants have been a part of the Sydney foodscape since the late nineteenth century. Recently, Chinese food in Sydney has changed from being Cantonese based to including a range of regional cuisines such as Shanghainese, Sichuanese and Beijing cuisines. The globalisation of Chinese cuisine is not simply the process of Chinese migrants bringing their cuisines with them to a new place. This study sheds light on how migrant restaurant owners and chefs have transformed the Sydney foodscape by cooking in and running their restaurants. Migrants have long used their ethnic resources to make a living and create better lives for themselves and their families. Restaurants are a means for them to achieve these aims. This study also examines how new Chinese migrants run restaurants that have changed notions of Chinese food in Sydney from being mainly based on Cantonese cuisine to including other regional Chinese cuisines. Throughout this process, restaurant owners and chefs have had to negotiate different ideas of authentic Chinese food held by different customers. Younger restaurant owners use their knowledge of public discourse and preferences of Caucasians in Sydney to create stylised spaces to appeal to Caucasian customers. Professionally trained chefs use their training as vehicles for migration and the restaurants that hire them use their professional training to maintain their standards. By illustrating how these individuals have changed the Sydney foodscape, this study shows how anthropology can contribute to food studies by providing a ground up perspective of how individuals such as restaurant owners can have an impact on macro level issues such as changing foodscapes.
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Contemporary Hospitality and Tourism Management Issues in China and India

The consequences have been rapid development of the restaurant industry in China, an upgrade of the industry ... and sustainability of businesses, innovation in Chinese cuisine and the globalisation of Chinese food-service brands.

Author: Stephen Ball

Publisher: Routledge

ISBN: 9781136414596

Category: Business & Economics

Page: 216

View: 396

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This book represents a comprehensive, authoritative and up-to-date analysis of key sectors in the hospitality and tourism industries in China and India, and will address the market's growing need for information on Tourism in China and India. The text will be written in an accessible style drawing on the authors’ wealth of theoretical, educational and industry experience. The text will contain inputs from academic colleagues and commercial contacts from the identified region. Case studies will give real life experiences of hospitality and tourism companies and organisations operating in this region and will include interactive exercises and discussion points.
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Changing Chinese Foodways in Asia

Kim sees Chinese food and Chinese restaurants as providing “ a terrain where the state and the people contest for cultural meanings of lived experiences in the fields of politics , economy , and the social .

Author: David Y. H. Wu

Publisher: Chinese University Press

ISBN: 9622019145

Category: Business & Economics

Page: 288

View: 637

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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.
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Food and Drink Tourism

It introduces seminal research such as Ritzer's (1993) 'McDonaldisation' thesis, Wu and Cheung's (2002) work on the globalisation of Chinese food and Nützenadel and Trentmann's (2008) work on food and globalisation.

Author: Sally Everett

Publisher: SAGE

ISBN: 9781473965959

Category: Business & Economics

Page: 464

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Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.
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Chinese National Identity in the Age of Globalisation

'hot and sweet flavour', a kind of thick red sauce served in all kinds of battered fried food. Unlike in the previous two stages, in this third stage there were more upper class food styles involved, which gave the overseas Chinese food ...

Author: Lu Zhouxiang

Publisher: Springer Nature

ISBN: 9789811545382

Category: History

Page: 439

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Written by a team of international scholars from China, Germany, Ireland, New Zealand and the UK, this book provides interdisciplinary studies on the construction and transformation of Chinese national identity in the age of globalisation. It addresses a wide range of issues central to national identity in the context of Chinese culture, politics, economy and society, and explores a diverse set of topics including the formation of an embryonic form of national identity in the late Qing era, the influence of popular culture on national identity, globalisation and national identity, the interaction and discourse between ethnic identity and national identity, and identity construction among overseas Chinese. It highlights the latest developments in the field and offers a distinctive contribution to our knowledge and understanding of national identity. ​
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Situating the Uyghurs Between China and Central Asia

Zhuang, K.S. (2002), 'The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road' in Wu, D.Y.H. and Cheung, S.C.H. (eds) The Globalisation of Chinese Food (Richmond, Surrey: Curzon Press), 69–85. Zubaida, S. and Tapper, R., ...

Author: Ildiko Beller-Hann

Publisher: Routledge

ISBN: 9781351899895

Category: Social Science

Page: 280

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Drawing together distinguished international scholars, this volume offers a unique insight into the social and cultural hybridity of the Uyghurs. It bridges a gap in our understanding of this group, an officially recognized minority mainly inhabiting the Xinjiang Uyghur Autonomous Region of the People's Republic of China, with significant populations also living in the Central Asian states. The volume is comparative and interdisciplinary in focus: historical chapters explore the deeper problems of Uyghur identity which underpin the contemporary political situation; and sociological and anthropological comparisons of a range of practices from music culture to life-cycle rituals illustrate the dual, fused nature of contemporary Uyghur social and cultural identities. Contributions by 'local' Uyghur authors working within Xinjiang also demonstrate the possibilities for Uyghur advocacy in social and cultural policy-making, even within the current political climate.
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The Making of Macau s Fusion Cuisine

'Food Consumption, Food Perception and the Search for a Macanese Identity'. In The Globalisation of Chinese Food, edited by David Wu and Sidney Cheung, 113–27. London: RoutledgeCurzon. Avieli, Nir. 2012. Rice Talks: Food and Community ...

Author: Annabel Jackson

Publisher: Hong Kong University Press

ISBN: 9789888528349

Category: Travel

Page: 168

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In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a critical identifier of cohesion and difference. The book shows how Macanese cuisine is moving from being an everyday production of food in a domestic setting to something more symbolic and ceremonial. It also argues that the practice of recipe sharing, historically controversial among the Macanese, is now viewed as an important process. Drawing on information gathered through interviews and surveys, the book is a fascinating study of the history and development of Macanese cuisine, one of the oldest fusion cuisines in Asia. ‘Annabel Jackson has more than enough knowledge to share with the readers many insights and interesting stories, which are embedded in history and cultural interactions among various ethnic groups in Macau and beyond. Given the fact that Macau has become the city of gastronomy, this book brings in rich information and knowledge for locals and visitors to “taste” and to remember.’ —Sidney Cheung, The Chinese University of Hong Kong ‘Annabel Jackson’s study of the development of Macanese cuisine and its role in evoking a sense of Macanese identity within Macau and the Macanese diaspora should contribute to the growing interest in the study of food and foodways within cultural and postcolonial studies. Written in a lively and engaging way, it achieves a good balance between the use of primary sources and theoretical references to buttress its arguments.’ —David Brookshaw, University of Bristol
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Food Practices and Family Lives in Urban China

As indicated by Oxfeld (2017) recently, we should extend our focus beyond the issues of globalisation and modernity in Chinese food studies, and pay more attention to people's daily food practices from a more localised perspective.

Author: Chen Liu

Publisher: Routledge

ISBN: 9781000220995

Category: Science

Page: 182

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This book explores the emergent relationship between food and family in contemporary China through an empirical case study of Guangzhou, a typical city, to understand the texture of everyday life in the new consumerist society. The primary focus of this book is on the family dynamics of middle-income households in Guangzhou, where everyday food practices, including growing food, shopping, storing, cooking, feeding, and eating, play a pivotal role. The book aims to conduct a comprehensive and integrated analysis of themes such as material and emotional domestic cultures, family relationships, and social connections between the domestic and the public, based on a discussion of family food practices. These topics will not only offer academic readers a full understanding of the most innovative recent critical engagements with urban Chinese families but also provide more general readers with a broader view of food consumption patterns within the scope of domestic and family issues. This book will be of interest to sociologists, anthropologists, and human geographers as well as post graduate students who are interested in food studies and Chinese studies.
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Handbook on the Globalisation of Agriculture

Kunshan, the Yangtze River Delta Economic Area of China', Journal of Environmental Management, 83(3), 351–64. ... Tao, F., M. Yokozawa, J.Y. Liu and Z. Zhang (2009), 'Climate change, land use change, and China's food security in the ...

Author: Guy M. Robinson

Publisher: Edward Elgar Publishing

ISBN: 9780857939838

Category: Business & Economics

Page: 528

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This Handbook provides insights to the ways in which globalisation is affecting the whole agri-food system from farms to the consumer. It covers themes including the physical basis of agriculture, the influence of trade policies, the nature of globalis
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Corporate Governance and China s H share Market

Translated in CCH Asia China Laws for Foreign Business – Business Regulation para. ... 'The growth of China's key conglomerates' in Charles de Trenck et al., Red Chips and the Globalisation of China's Enterprises (revised second edn, ...

Author: Alice De Jonge

Publisher: Edward Elgar Publishing

ISBN: 9781848442788

Category: Business & Economics

Page: 328

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Using detailed case studies of the first nine mainland Chinese companies to be listed on the Hong Kong stock exchange (1993 94), Alice de Jonge examines the evolution of corporate governance law and culture in China s H-share market. A story emerges not of tensions between ideas of corporate governance from two different legal systems Hong Kong vs. mainland Chinese nor about legal convergence as China adopts concepts from Anglo-American jurisdictions. Rather, it is a story of individual firms being pragmatic in mediating the different agendas of state-agencies that own or control them. Corporate Governance and China s H-Share Market looks at corporate governance in a cross-border context is unique in providing a detailed understanding of China s H-share market reveals why a beer company was the first ever Chinese firm to be listed overseas. This fascinating work will appeal to postgraduate students and scholars of corporate governance, Asian law and legal systems and Asian business, as well as Chinese scholars more generally. Professionals such as law practitioners working in Chinese law will also find the book of interest.
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Migration Modernity and Transnationalism in the Work of Joseph Conrad

Cheung, S. and Wu, D. Y. H., eds (2002), The Globalisation of Chinese Food, Florence: Taylor & Francis. Conrad, J. (1923), A Handbook of Cookery for a Small House, London: William Heinemann. Conrad, J. (1926), Joseph Conrad as I Knew ...

Author: Kim Salmons

Publisher: Bloomsbury Publishing

ISBN: 9781350168947

Category: Literary Criticism

Page: 256

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Examining the notion of migration and transnationalism within the life and work of Joseph Conrad, this book situates the multicultural and transnational characters that comprise his fiction while locating Conrad as a subject of the Russian state whose provenance is Polish, but whose identity is that of a merchant sailor and English country gentleman. Conrad's characters are often marked by crossings – changes of nation, changes of culture, changes of identity – which refract Conrad's own cultural transitions. These crossings not only subjectivise the experience of the migrant through the modern complexities of technology and speed, but also through cross-cultural encounters of food and language. Collectively, these essays explore the experience of the migrant as exile; the inescapable intermeshing of migration, modernity and transnationalism as well as Conrad's own global and multicultural outlook. Conrad's work writes across historical, political and ethnic borders speaking to a transnational reality that continues to have relevance today.
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Food Politics

Studying Food, Identity and Difference among the Garos Quinbala Marak. Douglas, M.,and M. Nicod. 1974. ... Globalization, Food and Social Identities in the Asia Pacific Region. ... The Globalisation of Chinese Food. In J. Goody (ed.) ...

Author: Quinbala Marak

Publisher: Cambridge Scholars Publishing

ISBN: 9781443859240

Category: Social Science

Page: 210

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Food and eating has always been endowed with meanings. It is one of the most visible and important symbols of identity and difference, uniting the members of a community and segregating them from other communities. This inclusion and exclusion can be observed not only in what they eat or what they are known to eat, but also how they eat, how they prepare and serve their food, and what happens after food is taken. The study of food politics and questions of identity and difference can, therefore, be a means of understanding the underlying social relations in any culture and its quiescent philosophy. This ethnographic work discusses the politics inherent in food among the Garos of Assam (India) and Bangladesh. In these two areas, they live as a minority, and with and in the peripheries of a dominant non-Garo culture. Thus, this book examines the ways in which Garos conceptualize themselves and the ‘other’ world through the microcosm of food – the most important need of all. It discusses, among other topics, how the concepts of Garo food versus non-Garo food find fruition in social reality and collective memory, as an identity marker.
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