312 pp. March 2002
cloth, ISBN 978-0-8248-2582-9, $47.00
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Keywords: |
Asia
China
anthropology
food |
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The Globalization of Chinese Food
ed. by David Y. H. Wu; Sidney C. H. Cheung
Anthropology of Asia
“An excellent collection ... It is a real qualitative leap upward in the richness and detail of Chinese food ethnography! We have previously had many general works but few richly detailed studies of local ways, let alone of the transformations of Chinese food as it wanders around the world.” —E. N. Anderson, University of California, Riverside “Offers helpful insights into the processes of the globalization of Chinese culture and identity, the connectedness by food and consumption of a deterritorialized and translocal community.” —Ing-Britt Trankell, Uppsala University
The study of food practices in different cultures and societies has long been an important part of anthropological studies. In recent years anthropological literature on food has generated new theoretical findings on this important aspect of human behavior that help explain cultural adaptation and social grouping in a more general way. In this volume the authors make use of ethnographic examples collected within and beyond the boundaries of China to demonstrate the theoretical relevance of Chinese-inspired foodways, tastes, and consumption.
David Y. H. Wu is professor of anthropology at The Chinese University of Hong Kong. Sidney C. H. Cheung is assistant professor of anthropology at The Chinese University of Hong Kong.
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