The Globalization of Asian Cuisines
Transnational Networks and Culinary Contact Zones
Editors: Farrer, James (Ed.)
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- About this book
-
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.
- About the authors
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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
Bibliographic Information
- Bibliographic Information
-
- Book Title
- The Globalization of Asian Cuisines
- Book Subtitle
- Transnational Networks and Culinary Contact Zones
- Editors
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- James Farrer
- Copyright
- 2015
- Publisher
- Palgrave Macmillan US
- Copyright Holder
- Palgrave Macmillan, a division of Nature America Inc.
- eBook ISBN
- 978-1-137-51408-0
- DOI
- 10.1057/9781137514080
- Hardcover ISBN
- 978-1-137-52228-3
- Edition Number
- 1
- Number of Pages
- IX, 239
- Topics
