Overseas March：How the Chinese Cuisine Spread？

Introduction David Y.H. WU 1

Part I Eastward March
1. lntroduclon of Chinese Cuisine to Japan during the Twentieth Century
Naomichi ISHIGE 13
2. The History of Ramen
Nuomichi ISHIGE
3. How the Japanese Accepted and changed Chinese Culinary Culture: A Look at the History of Chinese Cuisine’s Acceptance In Japan
Ayao OKUMURA 37
4. The History of Togashi (a Type of Confectionery) in the Nara Period:Changes of Dianxin in The Tang Dynasty from a Japanese Perspective
Yasuhiro OTA 55
5. On Chinese “Hsien WeP”
Tokiko NAKAYAMA 85
6. Comparative Study on the Japanese and Chinese Preference for Chicken Bouillon and Dried Bonito Stock
Kazuyo KONO 103

Part II South, East, and Westward March
7. Improvising Chinese Cuisine Overseas
David Y.H. IVU 131
8. Sichuan, Beijing, and Zhonghua in Chinese Restaurants in Korea:Local Specialty and Consumption of Imagination
Kwang-ok KIM 145
9. Chinese Cuisine and Chinese Restaurants in America: An Anthropological Study
Bernard WONG 159
10. Chinese Food: Changes for Eaters and Eateries
Jacqueline M. NEWMAN 171

Part III Marching South
11. Chinese Peranakan Food and Symbolism in Malaysia
TAN Chee-beng 201
12. Old Recipes, New Meals, the Localization of Chinese Food in Indonesia
Myra SIDHARTA 231
13. Chinese Street Food: A Legacy of Unique Food Culture in Penang
SOO Khin-wah 243
14. Translated Space/Translated Identity: Landscapes of Chinese Food in a Sydney Street
Jeannie MARTIN 261
15. The History and Politics of Malaysian and Taiwanese “National Cuisine”
Michael H.H. HSIAO & LIM Khay-thiong 297

Index 335