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.

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.

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.

"This book should be required reading for professionals in early education and makes thought-provoking reading for anyone aware of his or her own cultural blinkers."-Penelope Leach, New York Times Book Review "[An] important study of the way preschools both reflect and affect social change. . . . A must read for those who take social issues seriously."-Carole C. Kemmerer, Los Angeles Times As the numbers of mothers in the workforce grows, the role of the extended family diminishes, and parents feel under greater pressure to give their children an educational headstart, industrialized societies are increasingly turning to preschools to nurture, educate, and socialize young children. Drawing on their backgrounds in anthropology, human development, and education, Tobin, Wu, and Davidson present a unique comparison of the practices and philosophies of Japanese, Chinese, and American preschool education and discuss how changes in childcare both reflect and affect larger social change. The method used is innovative: the authors first videotaped a preschool in each culture, then showed the tapes to preschool staff, parents, and child development experts. Through their vivid descriptions of a day in each country's preschools, photographs made from their videotapes, and Chinese, Japanese, and American evaluations of their own and each other's schools, we are drawn into a multicultural discussion of such issues as freedom, conformity, creativity, and discipline.

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.