The globalization of Asian cuisines
Subtitle: transnational networks and culinary contact zones
By: edited by James Farrer
Publisher: Palgrave Macmillan
Published: 2015
Place of publication: New York, NY
Language: eng
ISBN-13: 9781137522283
Subjects: Social aspects; Asian Cooking; Food habits; Food; Food industry and trade
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction : Travelling Cuisines in and out of Asia : Towards a Framework for Studying Culinary Globalization / James Farrer; title: Culinary Spaces and National Cuisines : Or the Pleasures of an Indian Ocean Cuisine? / Krishnendu Ray; title: The Travels of Kitty's Love Cake : A Tale of Spices, "Asian" Flavours and Cuisine Sans Frontières? / Jean Duruz; title: Umami Abroad : Taste, Authenticity and the Global Urban Network / Shoko Imai; title: Chinese Immigrants and Japanese Cuisine in the United States : A Case of Culinary Glocalization / David L. Wank and James Farrer; title: Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field / James Farrer; title: Japanese cooks in Italy : the path dependent development of a culinary filed / Keiichi Sawaguchi; title: The Invention of Local Food / Eric C. Rath; title: The Remaking of a National Cuisine : The Food Education Campaign in Japan / Stephanie Assmann; title: Knife-shaved Noodles go Global : Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine / David L. Wank; title: From Cajun Crayfish to Spicy Little Lobster : A Tale of Local Culinary Politics in a Third-Tier City in China / Sidney C. H. Cheung.