The Globalization of Asian Cuisines Transnational Networks and Culin
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 ethnogra
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10.1057/9781137514080 - The Globalization of Asian Cuisines, Edited by James Farrer
Copyright material from www.palgraveconnect.com - licensed to The Chinese University of Hong Kong - PalgraveConnect - 2015-10-06
The Gl obaliz ation of A sian Cuisines
10.1057/9781137514080 - The Globalization of Asian Cuisines, Edited by James Farrer
Copyright material from www.palgraveconnect.com - licensed to The Chinese University of Hong Kong - PalgraveConnect - 2015-10-06
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Transnat i o na l Ne t w o rk s an d Cul i na ry C o ntac t Z on e s
Edited by James Far r er
10.1057/9781137514080 - The Globalization of Asian Cuisines, Edited by James Farrer
Copyright material from www.palgraveconnect.com - licensed to The Chinese University of Hong Kong - PalgraveConnect - 2015-10-06
The Gl obaliz ation of A sian Cuisines
the globalization of asian cuisines
Copyright © James Farrer, 2015.
First published in 2015 by PALGRAVE MACMILLAN® in the United States—a division of St. Martin’s Press LLC, 175 Fifth Avenue, New York, NY 10010. Where this book is distributed in the UK, Europe and the rest of the world, this is by Palgrave Macmillan, a division of Macmillan Publishers Limited, registered in England, company number 785998, of Houndmills, Basingstoke, Hampshire RG21 6XS. Palgrave Macmillan is the global academic imprint of the above companies and has companies and representatives throughout the world. Palgrave® and Macmillan® are registered trademarks in the United States, the United Kingdom, Europe and other countries. ISBN: 978-1-137-52228-3 Library of Congress Cataloging-in-Publication Data The globalization of Asian cuisines : transnational networks and culinary contact zones / edited by James Farrer. pages cm Includes bibliographical references and index. ISBN 978-1-137-52228-3 (hardcover) 1. Food habits—Asia. 2. Cooking, Asian—Social aspects. 3. Food—Social aspects—Asia. 4. Food industry and trade—Asia. I. Farrer, James (James C.) GT2853.A78G56 2015 394.1'2095—dc23 2015009272 A catalogue record of the book is available from the British Library. Design by Amnet. First edition: August 2015 10 9 8 7 6 5 4 3 2 1
10.1057/9781137514080 - The Globalization of Asian Cuisines, Edited by James Farrer
Copyright material from www.palgraveconnect.com - licensed to The Chinese University of Hong Kong - PalgraveConnect - 2015-10-06
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List of Illustrations
vii
Acknowledgments ix 1 Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization James Farrer
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Part I Transnational Pathways of Asian Cuisines 2 Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine? Krishnendu Ray
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3 The Travels of Kitty’s Love Cake: A Tale of Spices, “Asian” Flavors, and Cuisine Sans Frontières? Jean Duruz
37
4 Umami Abroad: Taste, Authenticity, and the Global Urban Network Shoko Imai
57
5 Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization David L. W
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