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Changing Chinese Foodways in Asia好物狂銷 博客來

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.

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  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

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Changing Chinese Foodways in Asia好物狂銷

內容來自YAHOO新聞

台教授在阿曼主持太陽能研習班

（中央社台北27日電）國立東華大學材料科學與工程系主任陳怡嘉，以及東華大學能源科技中心研究員張文曲，當地時間23日至27日應邀赴阿曼，在阿曼國立蘇丹喀布斯大學舉辦的「太陽能研習班」擔任講座。

兩位學者講授主題包括介紹太陽能電池、太陽能輻射、光電效應、太陽能蓄電及其應用、高聚光光伏（HCPV）系統，以及新一代低光強度太陽能電池之應用等，並介紹台灣先進的太陽能科技，深入淺出，獲得熱烈迴響。

阿曼近年推動經濟多元化並發展綠能，當地主流媒體「論壇報」提議舉辦太陽能研習班，駐阿曼代表廖港民覺得十分有意義，全力推動。

26日下午舉行結業典禮，阿曼國立蘇丹喀布斯大學（Sultan Qaboos University） 特頒發感謝獎牌給廖港民、陳怡嘉及張文曲。1040827

新聞來源https://tw.news.yahoo.com/台教授在阿曼主持太陽能研習班-143917463.html

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