Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.11861/5756
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dc.contributor.authorDr. MAK Sau Waen_US
dc.date.accessioned2019-09-18T03:56:46Z-
dc.date.available2019-09-18T03:56:46Z-
dc.date.issued2011-
dc.identifier.citationIn Chee-Beng T. (Ed.) (2011), Chinese food and foodways in Southeast Asia and beyond (pp. 218-235). Singapore: NUS Press.en_US
dc.identifier.isbn9789971696030-
dc.identifier.urihttp://hdl.handle.net/20.500.11861/5756-
dc.description.abstractTV programs such as “Travellicious,”¹ “Where the TV Stars Eat and Drink?”, “The Starry Kitchen”² and “Chua Lam Brings You to the Vegetable Wholesales Market”³ are very popular in Hong Kong, attracting huge audience from all walks of life. Millions of viewers, men and women, young and old are all fascinated by these food and travel stories from an “insider” perspective, going backstage or into the private kitchen with the host, visiting the wet market with the chef, exploring “authentic” cooking and eating experience.en_US
dc.language.isoenen_US
dc.publisherSingapore: NUS Pressen_US
dc.titleSoutheast Asian Chinese food in tea café and noodle shops in Hong Kongen_US
dc.typeBook Chapteren_US
dc.identifier.doi10.2307/j.ctv1ntg4x.15-
item.fulltextNo Fulltext-
crisitem.author.deptDepartment of Sociology-
Appears in Collections:Sociology - Publication
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