Author: Jing Wang
Publisher: Harvard University Press
ISBN: 9780674044821
Category : Business & Economics
Languages : en
Pages : 436
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Book Description
One part riveting account of fieldwork and one part rigorous academic study, Brand New China offers a unique perspective on the advertising and marketing culture of China. Jing Wang’s experiences in the disparate worlds of Beijing advertising agencies and the U.S. academy allow her to share a unique perspective on China during its accelerated reintegration into the global market system. Brand New China offers a detailed, penetrating, and up-to-date portrayal of branding and advertising in contemporary China. Wang takes us inside an advertising agency to show the influence of American branding theories and models. She also examines the impact of new media practices on Chinese advertising, deliberates on the convergence of grassroots creative culture and viral marketing strategies, samples successful advertising campaigns, provides practical insights about Chinese consumer segments, and offers methodological reflections on pop culture and advertising research. This book unveils a “brand new” China that is under the sway of the ideology of global partnership while struggling not to become a mirror image of the United States. Wang takes on the task of showing where Western thinking works in China, where it does not, and, perhaps most important, where it creates opportunities for cross-fertilization. Thanks to its combination of engaging vignettes from the advertising world and thorough research that contextualizes these vignettes, Brand New China will be of interest to industry participants, students of popular culture, and the general reading public interested in learning about a rapidly transforming Chinese society.
Author: Carolyn Phillips
Publisher: Ten Speed Press
ISBN: 1607749831
Category : Cooking
Languages : en
Pages : 530
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Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Author: Clay Shirky
Publisher:
ISBN: 9780990976325
Category : Business & Economics
Languages : en
Pages : 128
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Book Description
Almost unknown to the rest of the globe, Xiaomi has become the world's third-largest mobile phone manufacturer. Its high-end phones are tailored to Chinese and emerging markets, where it outsells even Samsung. Since the 1990s China has been climbing up the ladder of quality, from doing knockoffs to designing its own high-end goods. Xiaomi its name literally means "little rice" is landing squarely in this shift in China's economy. But the remarkable rise of Xiaomi from startup to colossus is more than a business story, because mobile phones are special. The common desiderata of the global population, mobile phones offer the kind of freedom and connectedness that autocratic countries are terrified of. China's fortune and future clearly lie with "opening up" to the global market, requiring it to allow local entrepreneurs to experiment. Clay Shirky, one of the most influential and original thinkers on how technological innovation affects social change around the world, now turns his attention to the most populous country of them all. The case of Xiaomi exemplifies the balancing act that China has to perfect to navigate between cheap copies and innovation, between the demands of local and global markets, and between freedom and control.
Author: Michael Keane
Publisher: Routledge
ISBN: 113411785X
Category : Art
Languages : en
Pages : 207
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Book Description
Written by a recognized international scholar in the China media field, this book analyzes China’s creative economy and how television, animation, advertising, design, publishing and digital games are reshaping traditional understandings of culture.
Author: Qing Cao
Publisher:
ISBN: 9780367335014
Category : China
Languages : en
Pages : 0
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Book Description
This book examines China's identity transformations with a focus on self-perceptions and their representations and communication in the mass media. It explores the emerging multifaceted 'China brand'. The chapters in this book were originally published in Critical Arts.
Author: Ian McCollum
Publisher:
ISBN: 9781733424639
Category :
Languages : en
Pages :
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Book Description
Author: Leanne Campbell
Publisher: BenBella Books
ISBN: 1946885304
Category : Cooking
Languages : en
Pages : 396
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Book Description
PUBLISHERS WEEKLY BESTSELLER Indulge in the revised and expanded edition of the bestselling China Study Cookbook—with more than 175 mouthwatering recipes and stunning all-new photography With 2 million copies sold, The China Study has been hailed as one of the most important health and nutrition books ever published. It reveals that a whole foods, plant-based diet is the best way to stop widespread growth of obesity, diabetes, heart disease, and cancer. This new edition of the bestselling China Study Cookbook puts the groundbreaking scientific findings of The China Study on your plate. Written by LeAnne Campbell, daughter of The China Study coauthor T. Colin Campbell, The China Study Cookbook is now expanded to feature even more delicious, easy-to-prepare plant-based recipes—with no added fat and minimal sugar and salt. All of LeAnne's recipes follow three important principles: 1) optimal nutrition is based on eating foods, not taking supplements; 2) the closer foods are to their native states when eaten, the greater their long-term health benefits; and 3) choosing locally grown organic produce whenever possible maximizes nutritional value. Inside, discover time-tested favorites and brand-new dishes: • Almond-Topped Blueberry Coffee Cake • Ensalada Azteca • Green Banana Cassava Soup • Peanut Butter Bars • Cassava (Yuca) con Cebollas • Black Bean Chipotle Burgers • Sweet Potato Enchiladas • Passion Fruit Bliss Cheese(less) Cake Delight LeAnne invites you into her kitchen to share the recipes she uses to nourish her own family. She also offers a look inside her organization, Global Roots, which strives to create sustainable communities around the globe through whole foods, plant-based eating. Filled with tips on substitutions and keeping foods nutrient-rich, The China Study Cookbook shows you how to transform your health and the health of your entire family—along with contributing to the health of your community and the world—all while enjoying incredible meals.
Author: Melissa Chiu
Publisher: Yale University Press
ISBN:
Category : Art
Languages : en
Pages : 278
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Book Description
Takes an in-depth look at the period between the 1950s and 1970s, focusing on the formation of a new visual culture and how it was given priority over artistic traditions such as ink painting. This was part of a broader national program to modernize China, and it had a great impact on artists and their work.
Author: Mao Tse-Tung
Publisher: Read Books Ltd
ISBN: 1446545318
Category : Literary Collections
Languages : en
Pages : 192
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Book Description
Quotations from Chairman Mao Tse-Tung' is a volume of selected statements taken from the speeches and writings by Mao Mao Tse-Tung, published from 1964 to 1976. It was often printed in small editions that could be easily carried and that were bound in bright red covers, which led to its western moniker of the 'Little Red Book'. It is one of the most printed books in history, and will be of considerable value to those with an interest in Mao Tse-Tung and in the history of the Communist Party of China. The chapters of this book include: 'The Communist Party', 'Classes and Class Struggle', 'Socialism and Communism', 'The Correct Handling of Contradictions Among The People', 'War and Peace', 'Imperialism and All Reactionaries ad Paper Tigers', 'Dare to Struggle and Dare to Win', et cetera. We are republishing this antiquarian volume now complete with a new prefatory biography of Mao Tse-Tung.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
