The 5th Symposium on Chinese Dietary Culture

Theme Chinese Foodways in the Twenty-First Century: Prospects of Globalization of Chinese Food and Cuisine.
1.The Impact of Traditional Chinese Medicine and Methods of Health Promotion on Chinese Dietary Culture in the Twenty-First Century.
2.International Trade and Tourism: Impact on the Spread of Chinese Food Culture.
3.Refined Chinese Cuisine and the Development of Fast Food.
4.Chinese Diaspora and Changing Chinese Food Culture Overseas.
5.Chinese Cuisines and Local Traditions : Localization and Globalization of Chinese Major Cuisines.
6.Meat Diet versus Vegetable Diet: Chinese Food Culture and Its Relationship with the Trends of Global Culture.
Round Table Discussion Food, Culture, and Human Civilization
Date Nov.21-22, 1997
Venue Cho-Yiu Conference Hall, The Chinese University of Hong Kong.
Participants About 120 experts both from domestics and overseas.
Papers published In addition to the key-note speech, the total will be 17 papers.
Publications The Proceedings of The 5th Symposium on Chinese Dietary Culture


The Proceedings of The 5th Symposium on Chinese Dietary Culture
Title：
The Proceedings of The 5th Symposium on Chinese Dietary Culture
Publication Year：
1998
Price US$ 60
Out of print
Introduction
Key-note Speech /陳奇錄
Greetings ／ George C.S. Wong
從出土資料談古代養生與服食之道／饒宗頤
Chinese-Portuguese Cultural Interaction and Chinese Food Culture in Macau: Macanese Cuisine － Where West and East Blend / Fernando Sales Lopes
The Invention of Delicacy: Cantonese dim-sum in Yokohama Chinatown ／Cheung Sidney C.H.
Globalizing Local Identity: Hong Kong Style Yumcha in Australia／ Siumi Maria Tam
Comments for the First Session ／ Niu Hsien Yueh
The Development of the Yaoshan (Refined Medical Cuisine) and Its Restaurants ／ Ute Engelhardt The Impact of Chinese Medical Treatment on Indonesian Dietary Culture ／ Ninuk Kleden
台灣民間食物養生的探討／ 崔玖、林麗美
中醫臨床治療與飲食之配合／ 張恆鴻
Comments for the Second Session ／ Erhard Rosner
融合與變遷-北京地方飲食文化的發展／ 于長江
日本の中華料理とその速食文化的狀況／松平誠
Comments for the Third Session／崔伊蘭
Chinese Peranakon Food and Symbolism in Malaysia ／ Tan Chee Beng
Translated Space/Translated Identity: Landscapes of Chinese Food in a Sydney Street ／ Jeannie Martin
Comments for the Fourth Session--Chineseness and chinese Food in Foreign Lands ／ Kwang-Ok Kim
海上飲食篇／唐振常
中國菜系之本土化與全球化／洪光住
昆明民族交流與飲食文化的變遷／王筑生
Comments for the Eifth Session／薄慕州
Chinese Dietary Culture in Indonesia Urban Society ／ Mely G. Tan
素食與佛法行持／林伯謙
Comments for the Sixth Session ／ Otsuka Shigeru
 
Appendix
Food、Culture and Human Civilization The Globalisation of Chinese Food ／ Jack Goody
Core, Fringe and Legume: Agrarian Societies and the Concept of the Meal ／ Sidney W. Mintz
Communicating About Food and Culture ／ Nancy J. Pollock
Improvising Chinese Cuisine Overseas ／ David Wu
Roundtable Discussion: Food, Culture and Human Civilization
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