The globalization of Asian cuisines : transnational networks and culinary contact zones / edited by James Farrer.
A collection of historical and ethnographic accounts, The Globalization of Asian Cuisines uses extensive empirical research to describe the increasingly transnational organization of culinary fields, multicultural culinary contact zones, and state-led culinary politics. Chapters include studies of t...
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Full Text (via Springer) |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Palgrave Macmillan,
[2015]
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| Subjects: |
MARC
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| 245 | 0 | 4 | |a The globalization of Asian cuisines : |b transnational networks and culinary contact zones / |c edited by James Farrer. |
| 264 | 1 | |a New York, NY : |b Palgrave Macmillan, |c [2015] | |
| 300 | |a 1 online resource. | ||
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| 505 | 0 | |a Introduction : Travelling Cuisines in and out of Asia : Towards a Framework for Studying Culinary Globalization / James Farrer -- Culinary Spaces and National Cuisines : Or the Pleasures of an Indian Ocean Cuisine? / Krishnendu Ray -- The Travels of Kitty's Love Cake : A Tale of Spices, "Asian" Flavours and Cuisine Sans Frontières? / Jean Duruz -- Umami Abroad : Taste, Authenticity and the Global Urban Network / Shoko Imai -- Chinese Immigrants and Japanese Cuisine in the United States : A Case of Culinary Glocalization / David L. Wank and James Farrer -- Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field / James Farrer -- Japanese cooks in Italy : the path dependent development of a culinary filed / Keiichi Sawaguchi -- The Invention of Local Food / Eric C. Rath -- The Remaking of a National Cuisine : The Food Education Campaign in Japan / Stephanie Assmann -- Knife-shaved Noodles go Global : Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine / David L. Wank -- From Cajun Crayfish to Spicy Little Lobster : A Tale of Local Culinary Politics in a Third-Tier City in China / Sidney C.H. Cheung. | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a A collection of historical and ethnographic accounts, The Globalization of Asian Cuisines uses extensive empirical research to describe the increasingly transnational organization of culinary fields, multicultural culinary contact zones, and state-led culinary politics. Chapters include studies of the pathways in which Asian cuisines cross borders and interact with local culinary systems. Authors also study how cuisines from abroad enter Asian cities and are modified in transnational urban settings. This volume shows that cuisines in Asia are less and less produced locally but rather in networks of producers, suppliers, entrepreneurs, and patrons moving across borders. Multi-sited and cross-border ethnographic fieldwork along with comparative qualitative case studies uncover the culinary networks and the cultural politics of these traveling cuisines. | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 0 | |a Cooking, Asian |x Social aspects. | |
| 650 | 0 | |a Food |x Social aspects |z Asia. | |
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| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843. | |
| 650 | 7 | |a Food |x Social aspects. |2 fast |0 (OCoLC)fst00930613. | |
| 651 | 7 | |a Asia. |2 fast |0 (OCoLC)fst01240495. | |
| 700 | 1 | |a Farrer, James |q (James C.), |e editor. |0 http://id.loc.gov/authorities/names/n2001090708. | |
| 776 | 0 | 8 | |i Print version: |t Globalization of Asian cuisines |z 9781137522283 |w (DLC) 2015009272 |w (OCoLC)909321014. |
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