Items related to Changing Chinese Foodways in Asia
Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.
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About the Author:
David Y. H. Wu is a professor in the department of anthropology, The Chinese University of Hong Kong.
Tan Chee-beng (Ph.D., Cornell University), formerly of the University of Malaya, is chairperson and professor in the department of anthropology, The Chinese University of Hong Kong.
Tan Chee-beng (Ph.D., Cornell University), formerly of the University of Malaya, is chairperson and professor in the department of anthropology, The Chinese University of Hong Kong.
"About this title" may belong to another edition of this title.
- PublisherThe Chinese University of Hong Kong Press
- Publication date2001
- ISBN 10 9622019145
- ISBN 13 9789622019140
- BindingHardcover
- Number of pages328
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Changing Chinese Foodways in Asia
Published by
The Chinese University of Hong K
(2001)
ISBN 10: 9622019145
ISBN 13: 9789622019140
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Hardcover
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Stock Image
Changing Chinese Foodways in Asia
Published by
The Chinese University of Hong K
(2001)
ISBN 10: 9622019145
ISBN 13: 9789622019140
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized. Seller Inventory # M9622019145Z3
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