The Globalization of Asian Cuisines [recurso electrónico] : 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. "Cover"--"Half Title" -- "Title Page" -- "Copyright Page" -- "Table of Contents" -- "List of Illustrations" -- "Acknowledgments" -- "1 Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization" -- "Part I Transnational Pathways of Asian Cuisines" -- "2 Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?" -- "3 The Travels of Kittyâ#x80;#x99;s Love Cake: A Tale of Spices, â#x80;#x9C;Asianâ#x80;#x9D; Flavors, and Cuisine Sans Fronti÷res?" -- "4 Umami Abroad: Taste, Authenticity, and the Global Urban Network" -- "5 Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization" -- "Part II Cuisines into Asia" -- "6 Shanghaiâ#x80;#x99;s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field" -- "7 Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field" -- "Part III Global-Local Culinary Politics" -- "8 The Invention of Local Food" -- "9 The Remaking of a National Cuisine: The Food Education Campaign in Japan" -- "10 Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine" -- "11 From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China" -- "Notes on Contributors." Front Matter....Pages i-ix Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization....Pages 1-19 Front Matter....Pages 21-21 Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?....Pages 23-35 The Travels of Kitty’s Love Cake: A Tale of Spices, “Asian” Flavors, and Cuisine Sans Frontières?....Pages 37-56 Umami Abroad: Taste, Authenticity, and the Global Urban Network....Pages 57-78 Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization....Pages 79-99 Front Matter....Pages 101-101 Shanghai’s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field....Pages 103-124 Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field....Pages 125-141 Front Matter....Pages 143-143 The Invention of Local Food....Pages 145-164 The Remaking of a National Cuisine: The Food Education Campaign in Japan....Pages 165-185 Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine....Pages 187-208 From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China....Pages 209-228 Back Matter....Pages 229-239 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