The Globalisation of Chinese Food

Author:   Sidney Cheung ,  David Y. H. Wu
Publisher:   Taylor & Francis Ltd
ISBN:  

9781138863316


Pages:   216
Publication Date:   04 March 2015
Format:   Paperback
Availability:   In Print   Availability explained
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The Globalisation of Chinese Food


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Overview

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.

Full Product Details

Author:   Sidney Cheung ,  David Y. H. Wu
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Dimensions:   Width: 15.60cm , Height: 1.20cm , Length: 23.40cm
Weight:   0.294kg
ISBN:  

9781138863316


ISBN 10:   1138863319
Pages:   216
Publication Date:   04 March 2015
Audience:   College/higher education ,  Tertiary & Higher Education ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.

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