Introduction: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers
p. 1
Sources of the Globe
Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty
p. 21
Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan
p. 43
Improvising Chinese Cuisine Overseas
p. 56
Chinese Food and Food for Chinese
The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road
p. 69
Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-Cai) in Hong Kong
p. 86
Food and Cuisine in a Changing Society: Hong Kong
p. 100
Food Consumption, Food Perception and the Search for a Macanese Identity
p. 113
Globalization: Cuisine, Lifeways and Social Tastes
Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia
p. 131
Chinese Dietary Culture in Indonesian Urban Society
p. 152
The Invention of Delicacy: Cantonese Food in Yokohama Chinatown
p. 170
Chinese Food in the Philippines: Indigenization and Transformation
p. 183
Index
p. 191
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