The globalization of Asian cuisines : transnational networks and culinary contact zones
Author(s)
Bibliographic Information
The globalization of Asian cuisines : transnational networks and culinary contact zones
Palgrave Macmillan, 2015
- : hardcover
Available at 18 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Table of Contents
- Contents List of Illustrations Acknowledgements 1. Introduction: Travelling Cuisines in and out of Asia: Towards a Framework for Studying Culinary Globalization
- James Farrer PART I: Transnational Pathways of Asian Cuisines 2. Culinary Spaces and National Cuisines: Or the Pleasures of an Indian Ocean Cuisine?
- Krishnendu Ray 3. The Travels of Kitty's Love Cake: A Tale of Spices, 'Asian' Flavours and Cuisine Sans Frontieres?
- Jean Duruz 4. Umami Abroad: Taste, Authenticity and the Global Urban Network
- Shoko Imai 5. Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization
- David L. Wank and James Farrer PART II: Cuisines Into Asia 6. Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field
- James Farrer 7. Japanese Cooks in Italy: the Path-Dependent Development of a Culinary Field
- Keiichi Sawaguchi PART III: Global-local Culinary Politics 8. The Invention of Local Food
- Eric C. Rath 9. The Remaking of a National Cuisine: The Food Education Campaign in Japan
- Stephanie Assmann 10. Knife-shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine
- David L. Wank 11. From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China
- Sidney C. H. Cheung Notes on Contributors Index
by "Nielsen BookData"