Bibliography
Here are some sources that you can look into if you are interested in learning more about foodways, food and cultural identity, migration and identity.
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Cheung, Sidney. Food and Foodways in Asia: Resource, Tradition and Cooking. London; New York: Routledge, 2007.
Cheung, Sidney. “Consuming ‘Low’ Cuisine after Hong Kong’s Handover: Village Banquets and Private Kitchens.” Asian Studies Review 29, no. 3 (2005): 259-273. Fong, Eric. “Return Migration from Canada to Hong Kong.” China Review 12, no. 1 (2012): 25-43. Fung, Luke Y.C. “Authenticity and Professionalism in Restaurant Kitchens.” In Food and Foodways in Asia: Resource, Tradition and Cooking 2007, edited by Sidney C.H. Cheung and Tan Chee-Beng, 143-155. London; New York: Routledge, 2007. Hui, Allison. “Networks of Home, Travel and Use during Hong Kong Return Migration: Thinking Topologically about the Spaces of Human-Material Practices.” Global Networks 15, no. 4 (2015): 536-552. Kobayashi, Audrey and David Ley. “Back to Hong Kong: Return Migration or Transnational Sojourn?” Global Networks 5, no. 2 (2005): 111-127. Kwok, Shing Chan. “Traditionality and Hybridity: A Village Cuisine in Metropolitan Hong Kong.” Visual Anthropology 24, no. 1 (2010): 171-188. Sussman, Nan M. “A Short History of Two Hundred Years of Hong Kong Migration and Identity.” In Return Migration and Identity: A Global Phenomenon, A Hong Kong Case 2011, by Nan M. Sussman, 12-36. Hong Kong: Hong Kong University Press, 2011. Okumus, Fevzi, Bendegul Okumus and Bob McKercher. “Incorporating Local and International Cuisines in the Marketing of Tourism Destinations: The Cases of Hong Kong and Turkey.” Tourism Management 28, no. 1 (2007): 253-261. Tam, Siumi Maria. “Eating Metropolitaneity: Hong Kong Identity in Yumcha.” Australian Journal of Anthropology 8, no. 3 (1997): 291-306. Oxford Reference. Oxford ; New York, N.Y.: Oxford University Press, 2002. |