This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia.
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 commun
Eleven anthropological essays presented by field researchers Wu and Cheung discuss a wide-ranging area of topics related to the meaning of Chinese food to understanding human culture. Noting that the
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
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender
