The study of food practices in different cultures and societies has long been an important part of anthropological studies. In recent years anthropological literature on food has generated new theoretical findings on this important aspect of human behavior that help explain cultural adaptation and social grouping in a more general way.

In this volume the authors make use of ethnographic examples collected within and beyond the boundaries of China to demonstrate the theoretical relevance of Chinese-inspired foodways, tastes, and consumption.

About the Author

David Y. H. Wu is professor of anthropology at The Chinese University of Hong Kong. Sidney C. H. Cheung is assistant professor of anthropology at The Chinese University of Hong Kong.

Contributors: Louis Augustin-Jean, Sidney C. H. Cheung, Dai Yifeng, Doreen G. Fernandez, Mohamed Yusoff Ismail, Sidney Mintz, Siumi Maria Tam, Mely G. Tan, David Y. H. Wu, Zhuang Kongshao.

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