商品簡介
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.
作者簡介
Sidney C. H. Cheung is a professor in the Department of Anthropology at the Chinese University of Hong Kong.
