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.
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