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

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.

Author: James Farrer
Publisher: Palgrave MacMillan
Published: 08/16/2015
Pages: 239
Binding Type: Hardcover
Weight: 0.90lbs
Size: 8.50h x 5.50w x 0.80d
ISBN: 9781137522283

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