[PDF.13ms] The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones

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

[PDF.hc01] The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones

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 | #2199283 in Books |  2015-08-19 |  2015-08-19 | Original language:English | PDF # 1 |  8.19 x.76 x5.25l,1.00 | File type: PDF | 239 pages

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||About the Author|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,

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.

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