ABSTRACT
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.
TABLE OF CONTENTS
chapter |18 pages
Introduction: The Globalization of Chinese Food and Cuisine
Markers and Breakers of Cultural Barriers
part |48 pages
Sources of the Globe
chapter |22 pages
Food Culture and Overseas Trade
The Trepang Trade between China and Southeast Asia during the Qing Dynasty
part |61 pages
Chinese Food and Food for Chinese
part |61 pages
Globalization: Cuisine, Lifeways and Social Tastes
