Overseas March: How the Chinese Cuisine Spread
成果內容
成果摘要
中華飲食文化及烹飪藝術是重要的世界古代傳統,討論和出版其發展歷程,自然會吸引世界各地的顯著關注。David Y.H. WU《Overseas March: How the Chinese Cuisine Spread ?》一書蒐集來自臺灣、香港、美國、澳洲、日本、韓國、馬來西亞、印尼等國學者的多篇英日文學術研究著作,分成三個部分,分別講述中國菜如何隨著人類的移民及活動,向東方、向西方及向南方傳播,並定居於世界各地;又如何適應、改變進而被採納成為當地飲食形態之一。透過這些討論中國菜傳播與移民飲食活動的文章,得以一窺當今關注全球飲食及飲食文化的學術研究。
封面
作品目錄
財團法人中華飲食文化基金會出版《Overseas March: How the Chinese Cuisine Spread ?》作品目錄
Part I Eastward March
- lntroduclon of Chinese Cuisine to Japan during the Twentieth Century(Naomichi ISHIGE)
- The History of Ramen(Nuomichi ISHIGE)
- How the Japanese Accepted and changed Chinese Culinary Culture: A Look at the History of Chinese Cuisine's Acceptance In Japan(Ayao OKUMURA)
- 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)
- On Chinese “Hsien WeP”(Tokiko NAKAYAMA)
- Comparative Study on the Japanese and Chinese Preference for Chicken Bouillon and Dried Bonito Stock(Kazuyo KONO)
Part II South, East, and Westward March
- Improvising Chinese Cuisine Overseas(David Y.H. IVU)
- Sichuan, Beijing, and Zhonghua in Chinese Restaurants in Korea:Local Specialty and Consumption of Imagination(Kwang-ok KIM)
- Chinese Cuisine and Chinese Restaurants in America: An Anthropological Study(Bernard WONG)
- Chinese Food: Changes for Eaters and Eateries(JacquelineM. NEWMAN)
Part III Marching South
- Chinese Peranakan Food and Symbolism in Malaysia(TAN Chee-beng)
- Old Recipes, New Meals, the Localization of Chinese Food in Indonesia(Myra SIDHARTA)
- Chinese Street Food: A Legacy of Unique Food Culture in Penang(SOO Khin-wah)
- Translated Space/Translated Identity: Landscapes of Chinese Food in a Sydney Street(Jeannie MARTIN)
- The History and Politics of Malaysian and Taiwanese “National Cuisine”(Michael H.H. HSIAO & LIM Khay-thiong)
Index
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