Overseas March: How the Chinese Cuisine Spread?

Title Overseas March: How the Chinese Cuisine Spread?
Shopping 2011
Introduction

Introduction　David Y.H. WU　1

Part I Eastward March
1. Introduction of Chinese Cuisine to Japan during the Twentieth Century　Naomichi ISHIGE　13
2. The History of Ramen　Naomichi ISHIGE　27
3. How the Japanese Accepted and Changed Chinese Culinary Culture: A Look at the History of Chinese Cuisine’s Acceptance in Japan
Ayao OKUMURA　37
4. The History of Togashi (a Type of Confectionery) in the Nara Period: Changes of Dianxin in The Tang Dynasty from a Japanese Perspective　Yasuhiro OTA　55
5. On Chinese “Hsien Wei”　Tokiko NAKAYAMA　85
6. Comparative Study on the Japanese and Chinese Preference for Chicken Bouillon and Dried Bonito Stock　Kazuyo KONO　103
Part II South, East, and Westward March
7. Improvising Chinese Cuisine Overseas　David Y.H. WU　131
8. Sichuan, Beijing, and Zhonghua in Chinese Restaurants in Korea: Local Specialty and Consumption of Imagination
　Kwang-ok KIM　145
9. Chinese Cuisine and Chinese Restaurants in America: An Anthropological Study　Bernard WONG　159
10. Chinese Food: Changes for Eaters and Eateries
Jacqueline M. NEWMAN　171
Part III Marching South
11. Chinese Peranakan Food and Symbolism in Malaysia
TAN Chee-beng　201
12. Old Recipes, New Meals, the Localization of Chinese Food in Indonesia　Myra SIDHARTA　231
13. Chinese Street Food: A Legacy of Unique Food Culture in Penang
SOO Khin-wah　243
14. Translated Space/Translated Identity: Landscapes of Chinese Food in a Sydney Street　Jeannie MARTIN　261
15. The History and Politics of Malaysian and Taiwanese “National Cuisine”　Michael H.H. HSIAO & LIM Khay-thiong　297
Index　335
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