To browse Academia. This collection of readable scholarly papers on the globalization of culinary cultures in the Asian Pacific region has been reissued by the Sophia University Institute of Comparative Culture in a convenient new one-volume format.
In Food Studies we know much about the North Atlantic and the Mediterranean worlds, and their settler colonial outposts, but relatively little about food cultures in other locations.
This collection attempts to correct that imbalance by drawing us into the Pacific and the Indian Ocean worlds, and the spaces in between, by digging into sources in Mandarin, Japanese, Korean Using extensive empirical research, the authors describe the increasingly transnational organization of culinary fields, multicultural culinary contact zones, and state-led culinary politics.
Chapters include studies of the pathways in which Asian cuisines cross borders and subsequently interact with local culinary systems. Authors also study how cuisines from abroad enter into Asian cities and are modified in transnational urban settings. Multi-sited and cross-border ethnographic fieldwork and comparative qualitative case studies uncover the culinary networks and the cultural politics of these traveling cuisines. This volume shows that cuisines in Asia are less and less produced locally but rather in networks of producers, suppliers, entrepreneurs and patrons moving across borders.
By now, most readers are likely aware of how diverse, prolific, and exciting the field of Food Studies has become over the past decade.
