The Globalization of Asian Cuisines

1. Front Matter

   Pages i-ix

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2. Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization

   1. Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization

      • James Farrer

      Pages 1-19

3. Transnational Pathways of Asian Cuisines

   1. Front Matter

      Pages 21-21

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   2. Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?

      • Krishnendu Ray

      Pages 23-35

   3. The Travels of Kitty’s Love Cake: A Tale of Spices, “Asian” Flavors, and Cuisine Sans Frontières?

      • Jean Duruz

      Pages 37-56

   4. Umami Abroad: Taste, Authenticity, and the Global Urban Network

      • Shoko Imai

      Pages 57-78

   5. Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization

      • David L. Wank, James Farrer

      Pages 79-99

4. Cuisines into Asia

   1. Front Matter

      Pages 101-101

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   2. Shanghai’s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field

      • James Farrer

      Pages 103-124

   3. Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field

      • Keiichi Sawaguchi

      Pages 125-141

5. Global-Local Culinary Politics

   1. Front Matter

      Pages 143-143

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   2. The Invention of Local Food

      • Eric C. Rath

      Pages 145-164

   3. The Remaking of a National Cuisine: The Food Education Campaign in Japan

      • Stephanie Assmann

      Pages 165-185

   4. Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine

      • David L. Wank

      Pages 187-208

   5. From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China

      • Sidney C. H. Cheung

      Pages 209-228

6. Back Matter

   Pages 229-239

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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.

• authenticity
• education
• globalization
• individual
• Nation
• politics
• Restaurant
• Transnational

Stephanie Assmann, Hokkaido University, Japan Sidney C. H. Cheung, The Chinese University of Hong Kong Jean Duruz, University of South Australia Shoko Imai, University of Tokyo, Japan Eric C. Rath, University of Kansas, USA Krishnendu Ray, New York University, USA Keiichi Sawaguchi, Taisho University, Japan David L. Wank, Sophia University, Japan

Policies and ethics