In the book The Globalization of Chinese Food the editors have selected studies that examine the well-known cuisine of China as a "powerful global force" (p. 1)
In The Globalization of Chinese Food pp. 100-112. 2005. Consuming “Low” Cuisine after Hong Kong's Handover: Village Banquets and Private Kitchens
In The Globalization of Chinese Food pp. 100-112. 2005. Consuming “Low” Cuisine after Hong Kong's Handover: Village Banquets and Private Kitchens
Likewise the globalization of Chinese food is indeed the indigenization of Chinese food. See Wu 2002 and Goody 1998. 7. The idea of "cultural discount" is
integration of China into the global economy on the one hand
Western Fast Food Corporations in Urban China. Abstract. Food globalization has become an important topic in the discourse on globalization.
Asian cuisines and foodways are particularly salient as food trends in the global culinary market. Asian culinary globalization has been accompanied by the
Asian cuisines and foodways are particularly salient as food trends in the global culinary market. Asian culinary globalization has been accompanied by the
https://ijoc.org/index.php/ijoc/article/viewFile/617/387
The globalization of Chinese food / edited by David Y. H. Wu and Sidney C. H. Cheung. p. cm. - (Anthropology of Asia series)Includes bibliographical references and index.
Another point about the globalization of Chinese food which is worthour attention is the differentiation between 'low' and 'high' Chinesecuisines in the presentation of Chinese food in other countries where ithas been adopted.
IMPROVISING CHINESE CUISINE OVERSEAS In the early days in Chinatown, small Chinese restaurants that could seat as few as a dozen, or as many as a few dozen customers were usuallyoperated by either a family or a few immigrant partners. They also reliedon take-out services. This pattern is still repeated for newly arrivedimmigrants.