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Globalization of Chinese Food
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 locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
Macau
Macau, on the threshold of the twentieth-first century, is perhaps a harbinger of a new urban culture. Having been nurtured by the sharply constrasting legacies of China and Portugal, this unique city manages to meld cultural differences and avoid the destructiveness of ethnic clashes. It is thus likened here to the Roman deity Janus, who is usually depicted with two faces looking in opposite directions. By concentrating on the ambivalent history of Macau, the author reveals the historical reality of cultural vacillation between two political entities and the emergence of a creole minority - the Macanese. With a judicious use of English, Chinese, and Portuguese sources, she has provided a pathbreaking, multi-focal perspective of the last Portuguese outpost in Asia. In light of the 'decolonization' of Macau in December 1999, the author's analysis challenges the easy assumptions of the causal sequence: colonialism/postcolonialism, and opens up an interdisciplinary purview of a local instance in cross-cultural studies.
Vietnam
The Rough Guide to Vietnam is the ideal companion for exploring Southeast Asia''s most intriguing destination. A full-colour introductory section includes photos of the country''s highlights, from the waterborne markets of the Mekong Delta to the faded elegance of Hanoi. Lively coverage is given to towns and attractions and opinionated reviews give an up-to-the-minute impression of the country''s best-known sights. There is practical advice on exploring everything that may concern the independent traveller, from negotiating Vietnam''s borders to dining in street kitchens. The Contexts section includes enlightening articles on Vietnamese history, religion, music and film. "The Rough Guide to Vietnam is strongly recommended" The Daily Telegraph
Macau on a Plate
Continents meet at Macau's varied table. With this book one is able to delve into the delicacies, dishes, spices, and more of Macau's remarkable culinary heritage. Established by the Portuguese in 1557, Macau once rivalled Venice as the most important entrepot in the world. Olive oil and chourico are as common as coconut milk and ginger. Dishes are infused with African spices, fragrant Chinese herbs, pungent Portuguese shrimp paste.
The Making of Macau’s Fusion Cuisine
In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a cri...
PPC
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城市文化遺產的保護
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The Penguin Companion to Food
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The Rough Guide to Vietnam
A handbook to one of Southeast Asia's most intriguing travel destination, this guide covers accommodation in all ranges, & provides tips on everything from elephant riding to boating in Halong Bay.
