Name: The Globalization of Asian Cuisines
ISBN: 978-1-137-51408-0

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Editors:

James Farrer

James Farrer

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Table of contents (11 chapters)

Front Matter

Pages i-ix

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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
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
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
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
Back Matter

Pages 229-239

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Keywords

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

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

Book Title: The Globalization of Asian Cuisines
Book Subtitle: Transnational Networks and Culinary Contact Zones
Editors: James Farrer
DOI: https://doi.org/10.1057/9781137514080
Publisher: Palgrave Macmillan New York
eBook Packages: Palgrave Media & Culture Collection, Literature, Cultural and Media Studies (R0)
Copyright Information: Palgrave Macmillan, a division of Nature America Inc. 2015
Hardcover ISBN: 978-1-137-52228-3Published: 16 August 2015
eBook ISBN: 978-1-137-51408-0Published: 18 August 2015
Edition Number: 1
Number of Pages: IX, 239
Topics: Asian Culture, Cultural History, Sociology, general, Organizational Studies, Economic Sociology, Globalization, Cultural Studies

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The Globalization of Asian Cuisines

Overview

Access this book

Other ways to access

Table of contents (11 chapters)

Front Matter

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

Transnational Pathways of Asian Cuisines

Front Matter

Cuisines into Asia

Front Matter

Global-Local Culinary Politics

Front Matter

Back Matter

Keywords

About this book

About the authors

Bibliographic Information

Publish with us

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