Changing Chinese Foodways in Asia如果您有到現場看的話，一定會被裡面介紹的各種料理吸引
對於我這個初學者來說，裡面提到的東西，都很容易入手
我想作者應該是體諒到很多不太會做菜的菜鳥
才寫的這麼簡單~真是佛心來的~
而且書裡一步步的教學，真的很棒
這樣在廚房就不會搞得亂七八糟
像我這樣的料理白癡，也能做出一桌好料理
對我家那口子來說，就可以牢牢的綁住他的胃囉
其他類型的書，【博客來團購價】我曾經翻閱過
還是這一本最容易了解，簡直就是入門款
希望大家也能成為很厲害的料理高手啦~
這本書的詳細介紹如下~參考一下吧
說明：
描述：
This book examines Chinese food and the culture of food consumption in East and Southeast Asia. Through the lens of 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. Written by distinguished anthropologist who have years of research experience in their respective countries and regions, this book shows how human preparation and consumption of food carry important social, economic, political, and spiritual meanings.The book describes many interesting Chinese foodways in contemporary Asia, including rice porridge culture and changing diet in rural Pearl River delta, South China; tea cafes, Hakka restaurants, and dim sum eating in Hong Kong; ethnic relations and Chinese food in Southeast Asia; localization of Chinese food in South Korea; adaptation of Chinese noodles in Japanese daily meals; distribution of pork eating in Asia; and globalization and breakfast in Taiwan. This volume concludes with a commentary by a renowned anthropologist, Professor Sidney Mintz, author of Sweetness and Power: The Place of Sugar in Modern History (1985) and Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past (1996).譯／編／作者簡介David Y. H. Wu received his anthropological training in Taiwan, the U.S., and Australia (Ph.D., Australian National University), and has carried out field research in China, Taiwan, Southeast Asia, and the South Pacific. He is currently 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. His research interest lies in Chinese diaspora communities in Malaysia, Singapore and Southeast Asia, as well as the minority people of Borneo and the Malay Peninsula.
須知：
作者： David Y.H.Wu等
新功能介紹- 出版社：香港中文大學
新功能介紹 - 出版日期：2001/11/15
- 語言：繁體中文
目前有在博客來也在做其他的特價喔
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標籤註解：
Changing Chinese Foodways in Asia 書評報告
Changing Chinese Foodways in Asia 書籍大綱
Changing Chinese Foodways in Asia 閱讀讀書心得
Changing Chinese Foodways in Asia 評比推薦報告心得
Changing Chinese Foodways in Asia 內容大鋼目錄大鋼
Changing Chinese Foodways in Asia 二手書價格
Changing Chinese Foodways in Asia 作者推薦序
Changing Chinese Foodways in Asia 閱讀的CP值高嗎
Changing Chinese Foodways in Asia 問卦爆掛
底下這些本月博客來熱門推薦喔！
【博客來大力推薦】【博客來新會員好禮】讀書是件美好的事，【博客來新會員好禮】常看書就是累積資知識，讓人談吐有物
有用的知識就是幫助我們生活過得更好，【博客來新會員好禮】裡面的書籍。等待你來尋寶，優惠的價格，促銷的訊息【博客來新會員好禮】是非常大推的選擇
現在全館特價中，【博客來新會員好禮】快去找找自己喜歡的書吧！【博客來週年慶】讀書是件美好的事，【博客來週年慶】常看書就是累積資知識，讓人談吐有物
有用的知識就是幫助我們生活過得更好，【博客來週年慶】裡面的書籍。等待你來尋寶，優惠的價格，促銷的訊息【博客來週年慶】是非常大推的選擇
現在全館特價中，【博客來週年慶】快去找找自己喜歡的書吧！【博客來8折優惠】讀書是件美好的事，【博客來8折優惠】常看書就是累積資知識，讓人談吐有物
有用的知識就是幫助我們生活過得更好，【博客來8折優惠】裡面的書籍。等待你來尋寶，優惠的價格，促銷的訊息【博客來8折優惠】是非常大推的選擇
現在全館特價中，【博客來8折優惠】快去找找自己喜歡的書吧！
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