The Globalization of Chinese Cuisine: The Myth, the Ethnic, and the Surprise
Chinese cuisine and restaurant food, like Chinese culture and society, have often been portrayed and perceived as a single cultural system. Dr. Wu’s talk intends to provide alternative images of contrasting Chinese cuisines in China, Taiwan, Hong Kong, and the U.S. that represent emerging cultural identities and global inventions. Based on his four decades of encounters with “Chinese” restaurants in North America, and anthropological research around the globe, Dr. Wu tells stories about the globalization of Chinese low cuisines in terms of transnational movements of people, capital, culture, imagination, and media exploration.
