Return to search

Mihn baau: the localization and consumption of bread in Hong Kong.

Tang, Lai La. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references (leaves 111-123). / Abstracts in English and Chinese ; appendix also in Chinese. / Chapter Chapter 1: --- Introduction --- p.1 / Introduction --- p.1 / Statement of Problem --- p.1 / Definition of Mihn Baau --- p.2 / Scope of Study --- p.3 / Literature Review --- p.6 / The Anthropology of Food --- p.6 / The Globalization of Foodways --- p.6 / The Localization of Food --- p.7 / Consumption --- p.9 / Class Distinction --- p.10 / Significance --- p.15 / Methodology --- p.16 / In-depth Interview --- p.17 / In-depth Interview with Consumers --- p.17 / In-depth Interview with Bakeries --- p.19 / In-depth Interview with Bakers --- p.19 / Observation --- p.20 / Structure of Thesis --- p.21 / Chapter Chapter 2: --- The Development of Mihn Baau in Hong Kong --- p.23 / Post Second World War: The Subsistence Consumption --- p.24 / The 1950s and The 1960s: The Emergence of Enriched Type --- p.25 / The 1970s: The Emergence of Substantial Type --- p.36 / The 1980s: The Emergence of Re-created Japanese Style --- p.39 / The 1990s onwards: The Diversified Development --- p.43 / Chapter Chapter 3: --- The Current Types of Mihn Baau --- p.52 / The Growing Diversification of Mihn Baau with Specialized Taste --- p.52 / Types of Bakery --- p.60 / Neighborhood Bakery --- p.60 / Bakery Chain --- p.61 / Specialty Bakery --- p.63 / Bakery H: The Neighborhood Bakery --- p.66 / Types of Mihn Baau --- p.69 / Bakery P: The Japanese Bakery Chain --- p.70 / Types of Mihn Baau --- p.75 / Chapter Chapter 4: --- The Consumption of Mihn Baau --- p.80 / The Different Consumption Patterns Observed in the Two Bakeries --- p.80 / Bakery H: The Prevalence of Necessity Consumption --- p.80 / Bakery P: The Reflection of Conspicuous Consumption --- p.82 / The Consumption Patterns from the Consumers' Perspective --- p.86 / Situational Context of Mihn Baau Consumption --- p.89 / The Preferences for Mihn Baau --- p.91 / Chapter Chapter 5: --- Conclusion --- p.103 / References --- p.111 / Appendix 1: Profile of Informants from the Consumer Group --- p.124 / Appendix 2: Questionnaire for Consumers --- p.125 / Appendix 3: Interview Questions for Consumers --- p.128 / Appendix 4: Solicitation Letter for Bakeries --- p.129 / Appendix 5: Interview Questions for Bakeries --- p.131 / Appendix 6: Interview Questions for Bakers --- p.132 / Appendix 7: Types of Mihn Baau in Bakery N --- p.133 / Appendix 8: Types of Mihn Baau in Bakery H --- p.135 / Appendix 9: Types of Mihn Baau in Bakery P --- p.136

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325856
Date January 2007
ContributorsTang, Lai la., Chinese University of Hong Kong Graduate School. Division of Anthropology.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, v, 138 leaves ; 30 cm.
CoverageChina, Hong Kong, China, Hong Kong, China, Hong Kong
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Page generated in 0.0019 seconds