The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones

by James Farrer (Editor)

Overview

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.

Product Details

ISBN-13:	9781137522283
Publisher:	Palgrave Macmillan US
Publication date:	08/16/2015
Edition description:	1st ed. 2015
Pages:	239
Product dimensions:	5.51(w) x 8.50(h) x 0.02(d)

About the Author

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

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 Frontières?; 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