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Description
TitleThe globalization of Chinese food 
Book ID1634
Year2002
Author(s)Wu, David Y. H.; Cheung, Sidney C. H. (eds.)
PublisherUniversity of Hawaii Press
Place of publicationHonolulu
Publication typePrint
Number of pages195
CommentsThis book publication is available for free at the University of Hawaii Press (see link below). We invite the reader to check out the generous online collection of UHP, as well as its current catalog. The book is made available here as a convenience to the specialists of China.
Keywords (en)China; food; food habit; cooking; identity; cuisine; food culture; sacred food; Cantonese; Taiwan; Taiwanese; Hong Kong; consumption; perception; immigrant; diet; urban; society; delicacy; indigenization; transformation;
LanguageEnglish
URLhttp://scholarspace.manoa.hawaii.edu/handle/10125/23048
is a fulltextYes
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