Hong Kong Foodways.

Format:

Book

Author/Creator:

Cheung, Sidney C. H.

Language:

English

Subjects (All):

Food habits.

Food industry and trade.

Physical Description:

1 online resource (115 pages)

Edition:

1st ed.

Place of Publication:

HK : Hong Kong University Press, 2023.

Summary:

This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East Asia.

Contents:

Intro

Series

Contents

Illustrations

Preface

Acknowledgements

Introduction

1. Local Food Production

2. The Arrival of Migrants' Food in the Post-war Era

3. The Rise of Nouvelle Cantonese and International Cuisines

4. In Search of Nostalgic Food

5. The Awareness of Food Heritage

6. Concluding Remarks

Notes

Works Cited.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

OCLC:

1586550882