Culinary Globalization from Above and Below: Culinary Migrants in Urban Place Making in Shanghai-Reference-Cited by-同舟云学术

Culinary Globalization from Above and Below: Culinary Migrants in Urban Place Making in Shanghai

Published:2018-06-26 Issue: Volume: Page:175-199
ISSN:
Container-title:Destination China
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Author:

Farrer James

Publisher

Palgrave Macmillan US

Link

http://link.springer.com/content/pdf/10.1057/978-1-137-54433-9_8

Reference47 articles.

1. Allison, Steven. 2014. Holes-in-the-wall? Mobility through individually owned foreign restaurants in Suzhou, China. Doctoral dissertation, San Diego State University.

2. Beaverstock, Jonathan V. 2002. “Transnational elites in global cities: British expatriates in Singapore’s financial district.” Geoforum 33:4, 525–538.

3. Bracken, Gregory. 2013. The Shanghai alleyway house: a vanishing urban vernacular. Routledge.

4. Chen Fanglin. 2006. Xifang xinshi zai zhongguo (Western food in China). Beijing: Chinese Academy of Social Sciences.

5. Cohen, Erik. 1977. “Expatriate communities.” Current Sociology, 24: 3, 5–90.

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