Detail The Globalization of Chinese food Bibliografi Author: David, Y.H. Wu (Editor); Sidney, C.H. Cheung (Editor) Topik: Chinese food - Asia; Food habits Bahasa: (EN )    ISBN: 0-7007-1403-0     Penerbit: Curzon     Tempat Terbit: Richmond, Surrey    Tahun Terbit: 2002     Jenis: Books - Textbook Fulltext: David Y. H. Wu _ Sidney C. H. Cheung - The Globalization of Chinese Food-University of Hawaii Press (2002).pdf (8.55MB; 0 download) Ketersediaan Perpustakaan Pusat (BSD) Nomor Panggil: 394.1095121 GLO Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada     Lihat Detail Induk Artikel dalam koleksi ini Introduction : The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers, halaman 1-18 Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty, halaman 21-42 Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan, halaman 43-55 Improvising Chinese Cuisine Overseas, halaman 56-66 The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road, halaman 69-85 Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong, halaman 86-99 Food and Cuisine in a Changing Society: Hong Kong, halaman 100-112 Food Consumption, Food Perception and the Search for a Macanese Identity, halaman 113-127 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yurncha in Australia, halaman 131-151 Chinese Dietary Culture in Indonesian Urban Society, halaman 152-169 The Invention of Delicacy: Cantonese Food in Yokohama Chinatown, halaman 170-182 Chinese Food in the Philippines: Indigenization and Transformation, halaman 183-189  Edit Artikel Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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