The Globalization of Asian cuisines : transnational networks and culinary contact zones
edited by James Farrer
Bok · Engelsk · 2015
| Medvirkende | |
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| Omfang | VI, 239 sider : illustrasjoner
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| Utgave | First edition August 2015
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| Opplysninger | 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.
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| Geografisk emneord | |
| Dewey | |
| ISBN | 9781137522283
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