Who wrote the book The globalization of Chinese food?
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.
What are some points about the globalization of Chinese food?
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.
How did Chinese cuisine evolve in Chinatown?
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.
David Y.H. Wu & Sidney C.H. Cheung (eds.) (2002) The