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Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.
Author Biography
David Y. H. Wu is a professor in the department of anthropology, The Chinese University of Hong Kong.Tan Chee-beng (Ph.D., Cornell University), formerly of the University of Malaya, is chairperson and professor in the department of anthropology, The Chinese University of Hong Kong.
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