Regionalism and Globalism in Chinese
| 書名 | Regionalism and Globalism in Chinese |
|---|---|
| 出版狀況 | 2009年出版 |
| 其他資訊 | 會員訂購、團體訂購另有優惠，請電洽中華飲食文化基金會，02-25031111*5617。 |
- 內容簡介
-
i “Chinese Dietary Cultures Research Series” Preface
1 Introduction / David Holm
17 Core, Fringe and Legume: Agrarian Societies and the Concept of the Meal / Sidney W. Mintz
31 The Globalisation of Chinese Food / Jack Goody
49 Northwest Chinese Cuisine and the Central Asian Connection / E. N. Anderson
79 Chinese Regional Cuisine: the Genesis of a Concept / Françoise SABBAN
95 Regional Food Cultures in China / Erhard Rosner
117 Chinese Food in Japanese Society / Sidney C. H. Cheung
147 Between Harvesting and Cooking: Grain Processing in Dunhuang, A Qualitative and Quantitative Survey / Eric TROMBERT
181 Salt and Chinese Culture: Some Comparative Aspects / Hans Ulrich VOGEL
249 Chinese Food in Britain: Consumer Culture and Taste / Mike FEATHERSTONE and Tomoko TAMARI
285 Chinese Cuisine in Korean Dining-out Culture / KIM Bok-rae (金福來)
309 Chinese-Portuguese Cultural Interaction and Chinese Food Culture in Macau: Macanese Cuisine─Where West and East Blend / Fernando Sales Lopes
325 Cognac and Poon-choi: A Social History of the Invention of Hong Kong Traditions in Festive Food Culture / Josephine SMART
369 Forms and Evolution of Chinese Cuisine in France / Françise SABBAN
381 Index