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Examining Employment Relations in the Ethnic Chinese Restaurant Sector Within the UK Context
Examining employment relations in the ethnic Chinese restaurant sector within the UK context By: Xisi Li A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy The University of Sheffield Faculty of Social Science Management School December 2017 Declaration No portion of the work referred to in the thesis has been submitted in support of an application for another degree or qualification of this or any other university or other institution of learning. Abstract Studies of employment relations in ethnic minority small firms have long been focused on the South Asian and Black communities. While the richness of these accounts has contributed much to our understanding of employment relations in small firms both relating to members of minority communities and more widely, there remains scope for engaging with a greater diversity of minority ethnic communities in the UK context. Specifically, there has not been any extensive research focusing on the ethnic Chinese community. The PhD thesis aims to examine employment relations in the ethnic Chinese restaurant sector within the UK context to address the current research gap. The research is located within a rich ethnographic tradition. The fieldwork for the current study consisted of participant observation of restaurant work over a period of seven months spent in two ethnic Chinese restaurants in Sheffield. The researcher worked as a full-time front area waiter and a full-time kitchen assistant. The field work enabled the researcher to develop a nuanced understanding of workplace behaviours. By focusing on four different aspects – the product market, the labour market, multi-cultural workforces and the informality-ethnicity interaction, this research thoroughly demonstrates how shop-floor behaviours and employment relations in the two case study firms are influenced by a variety of factors. -
Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
The Culture of Wikipedia
Good Faith Collaboration: The Culture of Wikipedia Good Faith Collaboration The Culture of Wikipedia Joseph Michael Reagle Jr. Foreword by Lawrence Lessig The MIT Press, Cambridge, MA. Web edition, Copyright © 2011 by Joseph Michael Reagle Jr. CC-NC-SA 3.0 Purchase at Amazon.com | Barnes and Noble | IndieBound | MIT Press Wikipedia's style of collaborative production has been lauded, lambasted, and satirized. Despite unease over its implications for the character (and quality) of knowledge, Wikipedia has brought us closer than ever to a realization of the centuries-old Author Bio & Research Blog pursuit of a universal encyclopedia. Good Faith Collaboration: The Culture of Wikipedia is a rich ethnographic portrayal of Wikipedia's historical roots, collaborative culture, and much debated legacy. Foreword Preface to the Web Edition Praise for Good Faith Collaboration Preface Extended Table of Contents "Reagle offers a compelling case that Wikipedia's most fascinating and unprecedented aspect isn't the encyclopedia itself — rather, it's the collaborative culture that underpins it: brawling, self-reflexive, funny, serious, and full-tilt committed to the 1. Nazis and Norms project, even if it means setting aside personal differences. Reagle's position as a scholar and a member of the community 2. The Pursuit of the Universal makes him uniquely situated to describe this culture." —Cory Doctorow , Boing Boing Encyclopedia "Reagle provides ample data regarding the everyday practices and cultural norms of the community which collaborates to 3. Good Faith Collaboration produce Wikipedia. His rich research and nuanced appreciation of the complexities of cultural digital media research are 4. The Puzzle of Openness well presented. -
Immigration and Restaurants in Chicago During the Era of Chinese Exclusion, 1893-1933
University of South Carolina Scholar Commons Theses and Dissertations Summer 2019 Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933 Samuel C. King Follow this and additional works at: https://scholarcommons.sc.edu/etd Recommended Citation King, S. C.(2019). Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933. (Doctoral dissertation). Retrieved from https://scholarcommons.sc.edu/etd/5418 This Open Access Dissertation is brought to you by Scholar Commons. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. Exclusive Dining: Immigration and Restaurants in Chicago during the Era of Chinese Exclusion, 1893-1933 by Samuel C. King Bachelor of Arts New York University, 2012 Submitted in Partial Fulfillment of the Requirements For the Degree of Doctor of Philosophy in History College of Arts and Sciences University of South Carolina 2019 Accepted by: Lauren Sklaroff, Major Professor Mark Smith, Committee Member David S. Shields, Committee Member Erica J. Peters, Committee Member Yulian Wu, Committee Member Cheryl L. Addy, Vice Provost and Dean of the Graduate School Abstract The central aim of this project is to describe and explicate the process by which the status of Chinese restaurants in the United States underwent a dramatic and complete reversal in American consumer culture between the 1890s and the 1930s. In pursuit of this aim, this research demonstrates the connection that historically existed between restaurants, race, immigration, and foreign affairs during the Chinese Exclusion era. -
Recruitment Costs for Chinese Workers in EU Member States Case
An Initiative funded by the Partnership Instrument (PI) of the European Union EU-China Dialogue on Migration and Mobility Support Project 支持中欧人员往来和移民领域对话项目 Recruitment costs for Chinese workers in EU Member States Case study: Chinese chefs in Germany Recruitment costs for Chinese workers in EU Member States Case study: Chinese chefs in Germany Sabrina Kouba Copyright © 2018 International Labour Organization and International Organization for Migration First published 2018 Publications of the International Labour Office (ILO) enjoy copyright under Protocol 2 of the Universal Copyright Convention. Nevertheless, short excerpts from them may be reproduced without authorization, on condition that the source is indicated. For rights of adaptation, reproduction or translation, application should be made to ILO Publications (Rights and Licensing), International Labour Office, CH-1211 Geneva 22, Switzerland, or by email: [email protected]. The International Labour Office welcomes such applications. Libraries, institutions and other users registered with a reproduction rights organization may make copies in accordance with the licences issued to them for this purpose. Visit https://www.ifrro.org/ to find the reproduction rights organization in your country. ILO ISBN: 978-92-2-131678-7 (print); 978-92-2-131679-4 (web pdf) IOM ISBN: 978-92-9068-764-1 The designations employed in this publication, which are in conformity with United Nations practice, and the presentation of material therein do not imply the expression of any opinion whatsoever on the part of the ILO or the International Organization for Migration (IOM) concerning the legal status of any country, area, territory or city, or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Regional Employment Bulletin
Regional Employment Bulletin South West & South Wales September 2016 On behalf of the Career Transition Partnership (CTP), welcome to the South West & South Wales Employment Bulletin. It will provide you with the latest jobs and business news from across the region and highlights a selection of the latest regional vacancies on our job site, RightJob. In addition to this bulletin, there are plenty of other resources available to assist you in your job search: the monthly Focus e-newsletter provides job-finding, resettlement and training news via email, our bespoke Industry Sector Guides are regularly updated with the latest industry news, and the CTP website is full of useful tips, advice and dedicated employer microsites, where you will find information from a range of companies with ongoing opportunities for ex-military personnel. Regional Overview This region covers the geographical area that includes; Cornwall, Devon, Dorset, Somerset, Wiltshire, Hampshire (West), Gloucestershire, Herefordshire and South Wales. The region has the highest percentage of rural land of any English region, three quarters of the total land area being agricultural. The largest city is Bristol. Other major urban centres include Plymouth, Swindon, Gloucester, Exeter, Bath, and the South East Dorset conurbation of Bournemouth, Poole and Christchurch. The most economically productive areas are Bristol, the M4 corridor and South East Dorset which are all areas with the best links to London. South Wales is made up of Pembrokeshire, Carmarthenshire, Swansea and Neath Port Talbot, Bridgend, Rhondda Cynon Taf, Merthyr Tydfil, Caerphilly, Blaenau Gwent, Torfaen, Vale of Glamorgan, Monmouthshire, Newport and Cardiff. The areas of highest job density are centred around Cardiff, and along the M4 motorway that runs through Newport, Cardiff and on to Swansea. -
Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States
UC Santa Barbara Journal of Transnational American Studies Title Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States Permalink https://escholarship.org/uc/item/2bc4k55r Journal Journal of Transnational American Studies, 1(1) Author Liu, Haiming Publication Date 2009-02-16 DOI 10.5070/T811006946 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States HAIMING LIU Introduction In the small hours of one morning in 1917, John Doe, a white laborer, strolled into the Dragon Chop Suey House at 630 West Sixth Street, Los Angeles, and ordered chicken chop suey. The steaming bowl was set before Mr. Doe by a grinning Japanese. “I won’t eat it,” barked Mr. Doe, “There’s no poultry in it.” The flying squad was called in and was happily annoyed at this midnight incident. The officers offered to act as a jury and demanded sample bowls of chop suey. The Japanese owner declined and Mr. Doe was free to go.1 The laborer demanded real meat, the officers wanted free meals, and the owner of this Chinese restaurant was actually Japanese, but everyone was thoroughly familiar with the concept of chop suey. As this story shows, by 1917 chop suey was a well‐known restaurant meal in America. Food is a cultural tradition. The popularity of Chinese restaurants reflects how an Asian cuisine was transplanted and developed in American society. Chinese migration was a transnational flow of people, social networks, and cultural values. -
Temporally-Reweighted Chinese Restaurant Process Mixtures for Clustering, Imputing, and Forecasting Multivariate Time Series
Temporally-Reweighted Chinese Restaurant Process Mixtures for Clustering, Imputing, and Forecasting Multivariate Time Series Feras A. Saad Vikash K. Mansinghka Probabilistic Computing Project Probabilistic Computing Project Massachusetts Institute of Technology Massachusetts Institute of Technology Abstract there are tens or hundreds of time series. One chal- lenge in these settings is that the data may reflect un- derlying processes with widely varying, non-stationary This article proposes a Bayesian nonparamet- dynamics [13]. Another challenge is that standard ric method for forecasting, imputation, and parametric approaches such as state-space models and clustering in sparsely observed, multivariate vector autoregression often become statistically and time series data. The method is appropri- numerically unstable in high dimensions [20]. Models ate for jointly modeling hundreds of time se- from these families further require users to perform ries with widely varying, non-stationary dy- significant custom modeling on a per-dataset basis, or namics. Given a collection of N time se- to search over a large set of possible parameter set- ries, the Bayesian model first partitions them tings and model configurations. In econometrics and into independent clusters using a Chinese finance, there is an increasing need for multivariate restaurant process prior. Within a clus- methods that exploit sparsity, are computationally ef- ter, all time series are modeled jointly us- ficient, and can accurately model hundreds of time se- ing a novel \temporally-reweighted" exten- ries (see introduction of [15], and references therein). sion of the Chinese restaurant process mix- ture. Markov chain Monte Carlo techniques This paper presents a nonparametric Bayesian method are used to obtain samples from the poste- for multivariate time series that aims to address some rior distribution, which are then used to form of the above challenges. -
Word Segmentation for Chinese Wikipedia Using N-Gram Mutual Information
Word Segmentation for Chinese Wikipedia Using N-Gram Mutual Information Ling-Xiang Tang1, Shlomo Geva1, Yue Xu1 and Andrew Trotman2 1School of Information Technology Faculty of Science and Technology Queensland University of Technology Queensland 4000 Australia {l4.tang, s.geva, yue.xu}@qut.edu.au 2Department of Computer Science Universityof Otago Dunedin 9054 New Zealand [email protected] Abstract In this paper, we propose an unsupervised seg- is called 激光打印机 in mainland China, but 鐳射打印機 in mentation approach, named "n-gram mutual information", or Hongkong, and 雷射印表機 in Taiwan. NGMI, which is used to segment Chinese documents into n- In digital representations of Chinese text different encoding character words or phrases, using language statistics drawn schemes have been adopted to represent the characters. How- from the Chinese Wikipedia corpus. The approach allevi- ever, most encoding schemes are incompatible with each other. ates the tremendous effort that is required in preparing and To avoid the conflict of different encoding standards and to maintaining the manually segmented Chinese text for train- cater for people's linguistic preferences, Unicode is often used ing purposes, and manually maintaining ever expanding lex- in collaborative work, for example in Wikipedia articles. With icons. Previously, mutual information was used to achieve Unicode, Chinese articles can be composed by people from all automated segmentation into 2-character words. The NGMI the above Chinese-speaking areas in a collaborative way with- approach extends the approach to handle longer n-character out encoding difficulties. As a result, these different forms of words. Experiments with heterogeneous documents from the Chinese writings and variants may coexist within same pages. -
Re-Imagining the High Street Escape from Clone Town Britain
Re-imagining the high street Escape from Clone Town Britain The 2010 Clone Town Report nef is an independent think-and-do tank that inspires and demonstrates real economic well-being. We aim to improve quality of life by promoting innovative solutions that challenge mainstream thinking on economic, environmental and social issues. We work in partnership and put people and the planet first. A report from the Connected Economies Team nef (the new economics foundation) is a registered charity founded in 1986 by the leaders of The Other Economic Summit (TOES), which forced issues such as international debt onto the agenda of the G8 summit meetings. It has taken a lead in helping establish new coalitions and organisations such as the Jubilee 2000 debt campaign; the Ethical Trading Initiative; the UK Social Investment Forum; and new ways to measure social and economic well-being. Contents Foreword 2 Executive summary 3 Part 1: High street collapse? 6 Part 2: The clone town parade 2009 13 Part 3: Communities fighting back 27 Part 4: Re-imagining your local high street to support a low carbon, high well-being future 34 Recommendations 43 Appendix: Clone Town Survey 44 Endnotes 46 Foreword Why does it matter that our town centres increasingly all look the same? Is the spread of clone towns and the creeping homogenisation of the high street anything more than an aesthetic blight? We think so. Yes, distinctiveness and a sense of place matter to people. Without character in our urban centres, living history and visible proof that we can in some way shape and influence our living environment we become alienated in the very places that we should feel at home. -
A History of the Transformation of Chinese Food in America
Trinity College Trinity College Digital Repository Trinity Publications (Newspapers, Yearbooks, The First-Year Papers (2010 - present) Catalogs, etc.) 2015 Salute to the Kitchen Ritual: A history of the transformation of Chinese food in America Shuxin Zhang Trinity College, Hartford Connecticut Follow this and additional works at: https://digitalrepository.trincoll.edu/fypapers Part of the Chinese Studies Commons, and the Nonfiction Commons Recommended Citation Zhang, Shuxin, "Salute to the Kitchen Ritual: A history of the transformation of Chinese food in America". The First-Year Papers (2010 - present) (2015). Trinity College Digital Repository, Hartford, CT. https://digitalrepository.trincoll.edu/fypapers/63 Salute to the Kitchen Ritual A history of the transformation of Chinese food in America Shuxin Zhang A Chinese traditional style of steamed Chicken starts with dissecting the chicken. For dissecting, it is important for keeping the bones and flesh together, so that the bones can “help preserve the fresh flavor of the flesh”—that was what my dad told me. He is the most excellent chef in the world. As an international student, I consider cooking my own food as an essential way to link myself back to my own home while making my stomach happy. On a Saturday night, I was doing the dissecting in the dorm kitchen of Trinity College, while some other American students were watching a movie. I placed a whole chicken on my chopping board and began to use a huge knife to cut the joints. Joints were not easy to dissect, and I generated a loud thud which attracted the students’ attention. They shot me terrified looks with wide open eyes.