Hong Kong Food Culture
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Author | : Tai Wei Lim |
Publisher | : World Scientific |
Total Pages | : 311 |
Release | : 2018-05-02 |
Genre | : Social Science |
ISBN | : 9813223561 |
This book captures the essence of Hong Kong's development in the past two decades from 1997 to 2017. It is broken into four parts — economics, society, politics and culture.Hong Kong's role remains as a gateway for global trading houses, businessmen, investors and traders. Hong Kong continues to be an open economy and has stuck to free trade policies, as one of the former four successful 'tiger economies' in East Asia. In the political and international relations realm, this book examines Hong Kong's relations with China, other major powers and the world at large. It also covers domestic developments, including legal developments. Other chapters in the book examine cultural developments in Hong Kong from specific case studies of iconic animation character to trans-boundary popularity of Hong Kong popular culture in China.With contributions from Alvin CAMBA, Henry CHAN, Yoshihisa GODO, Wing Lok HUNG, Sean KING, Tuan Yuen KONG, Tai Wei LIM, Carol MA, Samantha MA, Parama SINHA PALIT, Zhengqi PAN, SIM Japanese Culture and Gaming Society, Hiroshi TAKAHASHI, Ghim Yeow TAN, Katherine TSENG, Elim WONG, Kai Keat YEO and Chun Wang YEUNG, this book provides a snapshot of Hong Kong in the past twenty years and is a fascinating read.
Author | : Tony Tan |
Publisher | : Allen & Unwin |
Total Pages | : 438 |
Release | : 2017-11-22 |
Genre | : Cooking |
ISBN | : 1760633763 |
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.
Author | : ArChan Chan |
Publisher | : Rizzoli Publications |
Total Pages | : 0 |
Release | : 2020-09-01 |
Genre | : Cooking |
ISBN | : 192581162X |
The best recipes from Hong Kong, a city obsessed with food. Hong Kong is an explorer's dream and a food-lover's paradise. It's the bowl of beef sa cha noodles washed down with a hot cup of signature Hong Kong milk tea at one of the city's countless cha chaan teng. It's the bamboo baskets filled with delicate dumplings placed onto pristine white tablecloths at a Michelin-starred dim sum restaurant. It's the cocktail-fused table of friends hungrily dipping crab claws and wagyu beef into aromatic hotpot at midnight. Like the city itself, Hong Kong Local celebrates the traditional and contemporary Cantonese cuisine that is cherished by locals and fervently adored by visitors, while embracing the extraordinary influences that continue to shape Hong Kong's unrivalled food scene. Hong Kong Local is packed with delicious yet approachable recipes, so you can recreate the magic of Hong Kong at home.
Author | : Adele Wong |
Publisher | : Man Mo Media Limited |
Total Pages | : 338 |
Release | : 2020 |
Genre | : Cooking |
ISBN | : 9887756032 |
In the second edition of this award-winning book, experience the city’s fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers. Read up on Traditional Chinese Medicine and its impact on Cantonese culinary habits. Learn about the intricacies of dim sum, the quirks of a cha chaan teng. Take a spin at the wet market, and meet the makers behind Hong Kong’s handcrafted jook sing noodles and ubiquitous fish balls. Get introduced to the different methods of Cantonese cooking, and the different food customs that are observed during special occasions. What’s more: A new pronunciation system crafted exclusively for this book makes key Cantonese terms that much easier to read. And classic Hong Kong-style recipes found at the end of each chapter offer a truly immersive experience.
Author | : David Y. H. Wu |
Publisher | : Routledge |
Total Pages | : 218 |
Release | : 2004 |
Genre | : Chinese |
ISBN | : 0415338301 |
By considering the practice of globalization, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation.
Author | : Leslie Yeh |
Publisher | : |
Total Pages | : 535 |
Release | : 2017-12 |
Genre | : Cooking |
ISBN | : 9780648167723 |
The result is an exciting mix of east-meets-west flavours, showcasing everything that makes Hong Kong unique on the international culinary stage, and being the first design- and photography-driven book of its kind to present Hong Kong¿s food identity to the world. ¿Flavours of Hong Kong¿ is the season¿s best gift for everyone from photo-obsessed foodies to humble home cooks. Readers will find themselves lost in the engaging narratives which detail the intriguing stories, journeys and backgrounds behind Hong Kong¿s favourite kitchens and chefs. Delightfully written, thoughtfully curated and beautifully photographed, Flavours of Hong Kong is guaranteed to satisfy your appetite for Hong Kong¿s vast food scene no reservations needed.
Author | : Kwang-chih Chang |
Publisher | : |
Total Pages | : 429 |
Release | : 1977 |
Genre | : History |
ISBN | : 9780300027594 |
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author | : Gordon Mathews |
Publisher | : Hong Kong University Press |
Total Pages | : 355 |
Release | : 2001-10-01 |
Genre | : Business & Economics |
ISBN | : 9622095461 |
Consumption forms an essential part of Hong Kong people's lives today, but until now little serious attention has been paid to it. This book fills this gap, in a fascinating way. The contributors to this volume explore such topics as: - the coming of shopping malls to Hong Kong - tenants' senses of home in cramped public housing - the experiences of movie-going - alcohol as a marker of social class - the pursuit of fashion - Chinese art and identity among Hong Kong collectors - the dream and reality of owning a flat - Lan Kwai Fong and its mystique - the McDonald's Snoopy craze of fall 1998 - cultural identity and consumption in Hong Kong today This book shows how the detailed ehtnographic study of consumption in Hong Kong can lead to a deeper understanding of Hong Kong life as a whole, as well as of consumption in the world at large.
Author | : Kam Louie |
Publisher | : Hong Kong University Press |
Total Pages | : 325 |
Release | : 2010-06-01 |
Genre | : Social Science |
ISBN | : 9888028413 |
"Does Hong Kong culture still matter? This informative and interdisciplinary volume proves unmistakably so. It stands as an essential Hong Kong reader, a rich resource not only for those specialized in Hong Kong culture and history but also for students, teachers, and researchers interested in cosmopolitanism, postcolonial conditions, as well as cultural globalization."-Laikwan Pang, The Chinese University of Hong Kong "A very timely, ambitious and fascinating book. The essays are based on solid research, and full of theoretical or analytical insights illustrating the complexity of social and cultural life in Hong Kong. In addition to offering excellent essays on Hong Kong cinema, the book also surveys alternative performance art and documentary, which are undoubtedly the least researched aspects of Hong Kong's cultural scene."-Law Wing Sang, Lingnan University Hong Kong as a world city draws on a rich variety of foundational "texts" in film, fiction, architecture and other forms of visual culture. The city has been a cultural fault-line for centuries ù a translation space where Chinese-ness is interpreted for "Westerners" and Western-ness is translated for Chinese. Though constantly refreshed by its Chinese roots and global influences, this hub of Cantonese culture has flourished along cosmopolitan lines to build a modern, outward-looking character. Successfully managing this perpetual instability helps make Hong Kong a postmodern stepping-stone city, and helps make its citizens such prosperous and durable survivors in the modern world. This volume of essays engages many fields of cultural achievement. Several pieces discuss the tensions of English, closely associated with a colonial past, yet undeniably the key to Hong Kong's future. Hong Kong provides a vital point of contact, where cultures truly meet and a cosmopolitan traveler can feel at home and leave a sturdy mark. Contributors include John Carroll, Carolyn Cartier, David Clarke, Elaine Ho, Douglas Kerr, Michael Ingham, C. J.W.-L. Wee, Chu Yiu-Wai, Gina Marchetti, Esther M.K. Cheung, Pheng Cheah, Chris Berry, and Giorgio Biancorosso. Kam Louie is dean of the Faculty of Arts at the University of Hong Kong.
Author | : Jeremy Pang |
Publisher | : Hamlyn |
Total Pages | : 0 |
Release | : 2025-02-27 |
Genre | : Cooking |
ISBN | : 0600639134 |
Jeremy Pang's Hong Kong Diner is inspired by the food culture of Hong Kong, where western sensibilities and tastes overlap with an ancient cuisine. Hong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and he expertly brings together the very best dishes that the city has to offer. Hong Kong Diner features over 70 recipes including irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, as well as a personal insight into the real culinary treasures of the city.