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

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