Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Philippine foodways through its people, places, feasts, and flavors.

Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934-2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world.

As the inaugural volume of the new Brill book series Gendering the Trans-Pacific World: Diaspora, Empire, and Race, this anthology presents an emergent interdisciplinary and multidisciplinary field that highlights the inextricable link between gender and the trans-Pacific world. The anthology features twenty-one chapters by new and established scholars and writers. They collectively examine the geographies of empire, the significance of intimacy and affect, the importance of beauty and the body, and the circulation of culture. This is an ideal volume to introduce advanced undergraduate and graduate students to Transpacific Studies and gender as a category of analysis. Gendering the Trans-Pacific World: Diaspora, Empire, and Race is now available in paperback for individual customers.

From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

In Global Hakka: Hakka Identity in the Remaking Jessieca Leo offers a needed update on Hakka history and a reassessment of Hakka identity in the global and transnational contexts. Leo gives fresh insights into concepts such as ethnicity, identity, Han, Chineseness, overseas Chinese, and migration in relation to Hakka identity. Globalization, transnationalism, deterritorialization and migration drive the rapid transformation and reformation of Hakka identity to the point of no return. Dehakkalization through cultural adaptation or genetic transfer has created an elastic identity in the global Hakka and different kinds of Hakka communities around the world. Jessieca Leo convincingly shows that the concept of ‘being Hakka’ in the twenty-first century is better referred to as Hakkaness – a quality determined by lifestyle and personal choices. "Among the Chinese, tradition long resisted the idea of migration. In practice, however, there were many layers of adaptation to different circumstances. The Hakka have been exceptional in having always been conscious of their migratory successes. This book explores with great sensitivity how Hakka history outside China influences the way they respond to the new global environment. Combining careful scholarship with self-discovery, Jessieca Leo captures the processes by which one group of Chinese became migrants who consider migration as normal. Her fascinating and original work takes the study of the Hakka to a higher level and offers fresh insights for understanding how other migratory Chinese are transforming tradition today." Professor Wang Gungwu, National University of Singapore