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The Invention of Local Food

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The Globalization of Asian Cuisines

Abstract

Local food is a concept that seems to define itself: the ingredients available for consumption in a given zone in contrast to foodstuffs that are either ubiquitous or are found in different places. Discovering local foods would appear to be as easy as following the contours of a map or simply drawing new boundaries. But in Japan the category of “local food” has a history as a way of recounting the points of contact between diet, place, and identity that not only is quite recent but also reveals how what designates a local food is more than simply the ingredients in a particular place but also a project of national and even transnational culinary politics.

A longer version of this chapter will appear in Japan’s Cuisines (Rath, forthcoming).

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Authors
  1. Eric C. Rath
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James Farrer

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© 2015 James Farrer

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Rath, E.C. (2015). The Invention of Local Food. In: Farrer, J. (eds) The Globalization of Asian Cuisines. Palgrave Macmillan, New York. https://doi.org/10.1057/9781137514080_8

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