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The Globalization of Asian Cuisines

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Cover of 'The Globalization of Asian Cuisines'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization
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    Chapter 2 Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?
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    Chapter 3 The Travels of Kitty’s Love Cake: A Tale of Spices, “Asian” Flavors, and Cuisine Sans Frontières?
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    Chapter 4 Umami Abroad: Taste, Authenticity, and the Global Urban Network
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    Chapter 5 Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization
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    Chapter 6 Shanghai’s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field
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    Chapter 7 Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field
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    Chapter 8 The Invention of Local Food
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    Chapter 9 The Remaking of a National Cuisine: The Food Education Campaign in Japan
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    Chapter 10 Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine
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    Chapter 11 From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China
Attention for Chapter 2: Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?
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