Globalization of Chinese Food

Discover the fascinating evolution of Chinese cuisine in "Globalization of Chinese Food" by Sidney C. H. Cheung. Published by Taylor & Francis Ltd in 2016, this insightful hardback spans 216 pages, offering a comprehensive exploration of how Chinese food has transformed across various cultures and regions. Through a collection of thought-provoking essays, Cheung examines the impact of globalization on Chinese culinary practices, highlighting changes, variations, and innovations that have emerged worldwide. This book not only delves into the culinary aspects but also broadens our understanding of ethnic and social identity formation related to food habits. Ideal for food enthusiasts, cultural scholars, and anyone interested in the intersection of cuisine and globalization, this work invites readers to reflect on the rich tapestry of Chinese food in a global context.