By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.

By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.

This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.

By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.

Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.

With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.

China’s phenomenal economic growth in the past 30 years has witnessed the rise of its global natural resources companies. At the same time, the emerging of a middle class in China and their desire to improve living standards including better dwelling conditions, better health and nutrition, has driven strong demand in mineral resources, energy and quality food. The so called ‘socialist market economy’ in China has seen this growing demand being met partially by companies with ‘national significance’. In the resources sector, these companies are represented by companies listed in stock exchanges in China as well as globally such as in New York and London; at the same time, most of these companies are also controlled by the Chinese government. China’s resources companies have expanded overseas in search of new acquisition targets whilst seeking to extend their global reach with a focus on resource rich countries. The expansion of these companies internationally, and the unique ownership structure of these companies, has posed challenges for regulators, trading partners of these companies, investors and other interested parties seeking to understand how these companies are governed and the implications of government ownership for resource security globally. Resource Security and Governance: The Globalisation of China’s Natural Resources Companies contains case studies of the global expansion efforts of Chinese global natural resources companies; it reviews the governance structures of these companies and analyses how these have affected the inter-relationship between these companies and their trading partners, governments, regulators in targeted countries and investors globally. In addition, this book examines how the unique structure of these companies may affect resource security globally and touches on other related matters such as climate change, and air and water security in China.

Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

In Food and Love, Jack Goody surveys phenomena as diverse as the uniqueness of the European family, the development of romantic love, the evolution of national and regional cuisines, and the globalization of Chinese food, effortlessly incorporating fascinating examples ranging from Europe to Asia and Africa. Throughout the book, Goody shows that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also of developments in Europe's past and present.