Changing Chinese Foodways in Asia



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底下是 Changing Chinese Foodways in Asia 的內容簡介



This book examines Chinese food and the culture of food consumption in East and Southeast Asia. Through the lens of 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. Written by distinguished anthropologist who have years of research experience in their respective countries and regions, this book shows how human preparation and consumption of food carry important social, economic, political, and spiritual meanings.The book describes many interesting Chinese foodways in contemporary Asia, including rice porridge culture and changing diet in rural Pearl River delta, South China; tea cafes, Hakka restaurants, and dim sum eating in Hong Kong; ethnic relations and Chinese food in Southeast Asia; localization of Chinese food in South Korea; adaptation of Chinese noodles in Japanese daily meals; distribution of pork eating in Asia; and globalization and breakfast in Taiwan. This volume concludes with a commentary by a renowned anthropologist, Professor Sidney Mintz, author of Sweetness and Power: The Place of Sugar in Modern History (1985) and Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past (1996).譯/編/作者簡介David Y. H. Wu received his anthropological training in Taiwan, the U.S., and Australia (Ph.D., Australian National University), and has carried out field research in China, Taiwan, Southeast Asia, and the South Pacific. He is currently 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. His research interest lies in Chinese diaspora communities in Malaysia, Singapore and Southeast Asia, as well as the minority people of Borneo and the Malay Peninsula.

  • 出版社:香港中文大學

    新功能介紹
  • 出版日期:2001/11/15
  • 語言:繁體中文


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2018-02-06 15:54

〔記者王善嬿/嘉市報導〕嘉義市文化局委外開發桌上遊戲「嘉義時光屋」,融合庶民飲食、林業文化、藝文慶典與名勝古蹟4面向,讓民眾邊玩邊認識嘉義市景點,預計4月出版上市,市博物館並與校園合作培訓種子教師,未來運用嘉義時光屋成為教學教材。

市文化局10日、11日下午2點到5點,舉辦2場「嘉義在地文化遊戲教材培訓工作坊」讓民眾體驗,報名費200元,可上「聚樂邦」網站或洽0936119113。

市文化局博物館科長鄧倚欣表示,博物館將進行內部整修,轉型為以嘉市人文、歷史為主的城市博物館,此次開發的桌遊「嘉義時光屋」將分為教材版、一般民眾版,遊戲設定為一群魔法師蒐集尋訪城市收集例如嘉義舊監獄等景點,作為給秘密客的素材,教材版還可讓教師設定題目及線索,讓學子邊遊戲邊認識嘉義市文化特點,讓博物館走入校園。
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