© 2015

The Globalization of Asian Cuisines

Transnational Networks and Culinary Contact Zones

  • Editors
  • James Farrer

Table of contents

  1. Front Matter
    Pages i-ix
  2. Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization

  3. Transnational Pathways of Asian Cuisines

  4. Cuisines into Asia

  5. Global-Local Culinary Politics

  6. Back Matter
    Pages 229-239

About this book


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.


authenticity education globalization individual Nation politics Restaurant Transnational

About the authors

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

Bibliographic information