The Globalization of Asian Cuisines
Transnational Networks and Culinary Contact Zones
Editors: Farrer, James (Ed.)
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- About this book
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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.
- 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
- Table of contents (11 chapters)
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Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization
Pages 1-19
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Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?
Pages 23-35
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The Travels of Kitty’s Love Cake: A Tale of Spices, “Asian” Flavors, and Cuisine Sans Frontières?
Pages 37-56
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Umami Abroad: Taste, Authenticity, and the Global Urban Network
Pages 57-78
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Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization
Pages 79-99
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Table of contents (11 chapters)
Bibliographic Information
- Bibliographic Information
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- 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
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