Pintsang Tseng
Biographic Data
| ID | 6837105 |
|---|---|
| NAME | Pintsang Tseng |
| GIVEN NAMES | Pintsang |
| FAMILY NAME | Tseng |
| SIGNATURE | TSENG P |
| AFFILIATIONS | Institute of Taiwan History, Academia Sinica |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2020 |
| H-INDEX | 0 |
Making “Chinese Cuisine”
The Grand Hotel (Yuanshan Dafandian), built in 1952, was a landmark in the Republic of China (ROC). Through an analysis of menus and the style of the Grand Hotel in Taiwan from the 1950s to the 1970s, this article reveals how war and the migration of the government influenced the formation of a new type of hybrid Chinese regional cuisine, Chuan-Yang style, presented in state banquets. It first explores how “Chinese-ness” was presented and perform…
The Wartime Regime and the Development of Public Diet in Taiwan (1947–1950s)
The Nationalist Party retreated to Taiwan in 1949 after its defeat in the Chinese Civil War. Faced with a population explosion, economic recession, and a serious shortage of resources, the Nationalist government retained the “wartime regime” instituted during the civil war, while strengthening control of key foods – which significantly affected people's daily life, and notably diet. This article argues that the purpose of implementing the wartime…
No prominent works on this page.
The Wartime Regime and the Development of Public Diet in Taiwan (1947–1950s)
The Nationalist Party retreated to Taiwan in 1949 after its defeat in the Chinese Civil War. Faced with a population explosion, economic recession, and a serious shortage of resources, the Nationalist government retained the “wartime regime” instituted during the civil war, while strengthening control of key foods – which significantly affected people's daily life, and notably diet. This article argues that the purpose of implementing the wartime…
Making “Chinese Cuisine”
The Grand Hotel (Yuanshan Dafandian), built in 1952, was a landmark in the Republic of China (ROC). Through an analysis of menus and the style of the Grand Hotel in Taiwan from the 1950s to the 1970s, this article reveals how war and the migration of the government influenced the formation of a new type of hybrid Chinese regional cuisine, Chuan-Yang style, presented in state banquets. It first explores how “Chinese-ness” was presented and perform…
Geography (2 works) · Government (linguistics (2 works) · Japanese History and Culture (2 works) · Law (2 works) · Law (2 works) · Political science (2 works) · Politics (2 works) · Aesthetics (1 work) · Agriculture (1 work) · Archaeology (1 work)