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The Globalization of Asian Cuisines on Hardback
The Globalization of Asian Cuisines on Hardback
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The Globalization of Asian Cuisines

Transnational Networks and Culinary Contact Zones
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Hardback
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Description

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 Biography:

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
Release date NZ
August 16th, 2015
Audience
  • Professional & Vocational
Contributor
  • Edited by James Farrer
Edition
1st ed. 2015
Illustrations
IX, 239 p.
Pages
239
Dimensions
140x216x16
ISBN-13
9781137522283
Product ID
23053461

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National & Regional Cuisine