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The essays in this volume analyze and compare what it means to be Hakka in a variety of sociocultural, political, geographical, and historical contexts including Malaysia, Hong Kong, Calcutta, Taiwan, and contemporary China.

Hakka (Chinese people) --- Hakkas --- Hokka (Chinese people) --- Ke (Chinese people) --- Kechia (Chinese people) --- Kejia (Chinese people) --- Chinese --- Ethnology --- S11/1227 --- China: Social sciences--Kejia, Hakka --- Social & cultural anthropology

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This book tells the story of the Hakka Chinese in Sarawak, Malaysia, who were targeted as communists or communist sympathizers because of their Chinese ethnicity the 1960s and 1970s.

Hakka (Chinese people) --- Anti-communist movements --- Anti-communist resistance --- Underground, Anti-communist --- Communism --- Hakkas --- Hokka (Chinese people) --- Ke (Chinese people) --- Kechia (Chinese people) --- Kejia (Chinese people) --- Chinese --- Ethnology --- History --- Relocation --- Sarawak (Malaysia) --- Malaysia --- Kerajaan Negeri Sarawak (Malaysia) --- Sarawak Bumi Kenyalang (Malaysia) --- Sarawak Negeri (Malaysia) --- Serawak (Malaysia) --- Sha-la-yüeh (Malaysia) --- Shalayue (Malaysia) --- Sarawak --- Ethnic relations --- Political aspects. --- Politics and government

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Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world-yet still retains a core flavor and technique. Anusasananan's deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Cooking, Chinese --- Hakka (Chinese people) --- Chinese diaspora. --- Chinese --- Diaspora, Chinese --- Human geography --- Hakkas --- Hokka (Chinese people) --- Ke (Chinese people) --- Kechia (Chinese people) --- Kejia (Chinese people) --- Ethnology --- Hakka cooking --- Hakka style. --- Diaspora --- Migrations --- Hakka style --- asian cookbooks. --- asian cuisine. --- chef experiences. --- china and cooking. --- chinese cooking. --- chinese cuisine. --- chinese recipes. --- chinese soul food. --- comfort food. --- cook in the kitchen. --- cookbook. --- culinary. --- developing recipes. --- engaging. --- food. --- gifts for friends. --- gifts for moms. --- hakka cooking. --- hakka culture. --- how to cook. --- informative books. --- learning from chefs. --- new cooking recipes. --- recipes to try during quarantine. --- rustic cuisine. --- things to do during quarantine. --- to try cookbooks. --- vibrant cuisine. --- western food. --- what is hakka.