Nyonya cuisine: Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia

Food and Foodways in Asia: Resource, Tradition and Cooking

Volumn , Issue , 2007, Pages 171-182

  Chee Beng, Tan ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85145519173     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9780203947128-22     Document Type: Chapter

References (7)

1. Augustine-Jean, L. (2002) ‘Food consumption, food perception and the search for a Macanese identity’, in D.Y.H. Wu and S.C.H. Cheung (eds) The Globalization of Chinese Food, Richmond, Surrey: RoutlegdeCurzon, pp. 113-127.
2. Chua, B.H. and Rajah, A. (2001) ‘Hybridity, ethnicity and food in Singapore’, in D.Y.H. Wu and C.B. Tan (eds) Changing Chinese Foodways in Asia, Hong Kong: The Chinese University of Hong Kong, pp. 161-197.
3. Geertz, C. (1973) ‘Thick description: towards an interpretative theory of culture’, in The Interpretation of Cultures: Selected Essays by Clifford Geertz, New York: Basic Books, pp. 3-33.
4. Lee, C.K. (1974) Mrs. Lee’s Cookbook: Nyonya recipes and other favorite recipes, Lee, P.S.Y. (ed.), Singapore: Mrs Lee’s Cookbook.
5. Lupton, D. (1996) Food, the Body and the Self, London: Sage Publications.
6. Tan, C.B. (2001) ‘Food and ethnicity with reference to the Chinese in Malaysia’, in D.Y.H. Wu and C.B. Tan (eds) Changing Chinese Foodways in Asia, Hong Kong:Hong Kong University Press, pp. 125-160.
7. Wong, J. (2003) Nyonya Flavours: A Complete Guide to Penang Straits Chinese Cuisine, Penang: The State Chinese (Penang) Association and Star Publications (M.) Berhad.