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Afterword: Feasting and the Pursuit of National Unity—American Thanksgiving and Cantonese Common-Pot Dining

James L. Watson

James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University. Watson is an ethnographer who has spent over four decades working in south China, primarily in villages (Guangdong, Jiangxi, and the Hong Kong region). He learned to speak country Cantonese in the Hong Kong New Territories during the late 1960s and has subsequently worked in many parts of the People's Republic (using Mandarin). His research has focused on Chinese emigrants to London, ancestor worship and popular religion, family life and village organization, food systems, and the emergence of a post-socialist culture in the PRC. Watson also worked with graduate students in Harvard's Department of Anthropology to investigate the impact of transnational food industries in East Asia, Europe, and Russia. Publications in the anthropology of food include “From the common pot: eating with equals in Chinese society,” Anthropos, 82 (1987); Golden Arches East: McDonald's in East Asia (edited volume, Stanford University Press, 1997/2006); The Cultural Politics of Food and Eating: A Reader (co-edited with M.L. Caldwell, Blackwell Publishing, 2005); and “Feeding the revolution: public mess halls and coercive commensality in Maoist China,” in E. Zhang et al. (eds), Governance of Life in Chinese Moral Experience (Routledge, 2011). Author affiliation details are correct at time of print publication.

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Culinary Nationalism in Asia

Bloomsbury Academic, 2019

Book chapter

...It is not surprising that culinary nationalism has become a central feature of social life in the early twenty-first century. Nationalism in all of its many forms is emerging (and, alas, reemerging) throughout the world. The 2016 American...

Live Poultry Markets and Avian Flu in Hong Kong

Food : Ethnographic Encounters

Berg, 2013

Book chapter

...In 1997, eighteen people in Hong Kong were infected with a new flu virus, called H5N1, and six of them died. All of them had been in contact with live poultry. The H5N1 virus was soon found in farms and markets all around the territory...
...Introduction In 2011, the global wine industry was stunned when the Financial Times reported that more than half of the global revenues of the fine and rare wine trade were generated through auctions that took place in Hong Kong, overtaking...

Hong Kong

Food Cultures of the World Encyclopedia Volume 3 : Asia and Oceania

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Food is so intimately woven into the fabric of Hong Kong’s society that it is part of the standard greeting when one encounters family, friends, and acquaintances. Hong Kong is a gourmet’s paradise...

Food, Borders and Disease

The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Introduction In 1862, a ship from San Francisco arrived in Victoria (British Columbia, Canada) and unleashed a smallpox epidemic throughout British Columbia that killed an estimated...

Dumplings: The Commodification of Cannibalism and the Liminal Condition of Consumption

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...While international cinema is riddled with horror films exploring issues of food consumption and the taboos associated with what can and cannot be eaten—all in the service of implicitly advancing political and social commentary about...