Cover; The Globalization of Chinese Food; Copyright; Contents; List of Contributions; List of Figures; List of Tables; Acknowledgements; Foreword: Food for Thought; Introduction The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers; Part I Sources of the Globe; Chapter One Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty; Chapter Two Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan; Chapter Three Improvising Chinese Cuisine Overseas. Part Ii Chinese Food and Food for ChineseChapter Four The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road; Chapter Five Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong; Chapter Six Food and Cuisine in a Changing Society: Hong Kong; Chapter Seven Food Consumption, Food Perception and the Search for a Macanese Identity; Part Iii Globalization: Cuisine, Lifeways and Social Tastes; Chapter Eight Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia; Chapter Nine Chinese Dietary Culture in Indonesian Urban Society. Chapter Ten The Invention of Delicacy: Cantonese Food in Yokohama ChinatownChapter Eleven Chinese Food in the Philippines: Indigenization and Transformation; Index.

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 communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many loc.