The Globalization of Asian Cuisines [electronic resource] : Transnational Networks and Culinary Contact Zones /
Farrer, James.editor.
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.
Description based upon print version of record.
Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Illustrations; Acknowledgments; 1 Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization; Part I Transnational Pathways of Asian Cuisines; 2 Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?; 3 The Travels of Kitty's Love Cake: A Tale of Spices, "Asian" Flavors, and Cuisine Sans Frontières?; 4 Umami Abroad: Taste, Authenticity, and the Global Urban Network
5 Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary GlocalizationPart II Cuisines into Asia; 6 Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field; 7 Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field; Part III Global-Local Culinary Politics; 8 The Invention of Local Food; 9 The Remaking of a National Cuisine: The Food Education Campaign in Japan; 10 Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine
11 From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in ChinaNotes on Contributors; Index
Includes bibliographical references at the end of each chapters and index.
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.
Ethnology—Asia.
Civilization—History.
Sociology.
Economic sociology.
Globalization.
Cultural studies.