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Changing Chinese Foodways in Asia限時限量

Changing Chinese Foodways in Asia限時限量，它的評價很高，很值得納入購物車，內容精彩！

今天我們就來看看它的樣子吧，仔細欣賞還頗具質感 ，給小雅看她也說這售價真的蠻合理的。

推薦大家一本飲食指南Changing Chinese Foodways in Asia限時限量全書的內容大意

搶購熱搜 Changing Chinese Foodways in Asia限時限量曾在博客來網路書店造成搶購熱潮。

在網路上很夯，看完後有一種說不出的感動，人氣蠻不錯，真的不錯，

總而言之，不需要特地跑到外面找，購買也很便利。

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Changing Chinese Foodways in Asia限時限量 開箱文 博客來網路書店

內容簡介: 博客來網路書店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.博客來網路書局博客來書店

Changing Chinese Foodways in Asia限時限量 好書推薦 博客來網路書店

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  作者： David Y.H.Wu等    新功能介紹
• 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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