Abstract

"Machi Chuka" in Japan, "Chi Fa" in Peru, "Sinise" in the Netherlands -- how has Chinese food, which has undergone unique changes around the world, spread and been eaten? Anthropologists conducting fieldwork around the world reveal this and consider the human act of "eating."

Author’s Information

Associate Professor at the Graduate School of Letters, Tohoku University. Doctor of Letters. Specializes in cultural anthropology. His publications include Welcome to Cultural Anthropology (Showado, 2017) and The Politics of Tradition in Southeast China (Fukyosha, 2013).