The Globalization of Asian Cuisines

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

Contents List of Illustrations Acknowledgements 1. Introduction: Travelling Cuisines in and out of Asia: Towards a Framework for Studying Culinary Globalization; James Farrer PART I: Transnational Pathways of Asian Cuisines 2. Culinary Spaces and National Cuisines: Or the Pleasures of an Indian Ocean Cuisine?; Krishnendu Ray 3. The Travels of Kitty's Love Cake: A Tale of Spices, 'Asian' Flavours and Cuisine Sans Frontieres?; Jean Duruz 4. Umami Abroad: Taste, Authenticity and the Global Urban Network; Shoko Imai 5. Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization; David L. Wank and James Farrer PART II: Cuisines Into Asia 6. Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field; James Farrer 7. Japanese Cooks in Italy: the Path-Dependent Development of a Culinary Field; Keiichi Sawaguchi PART III: Global-local Culinary Politics 8. The Invention of Local Food; Eric C. Rath 9. The Remaking of a National Cuisine: The Food Education Campaign in Japan; Stephanie Assmann 10. Knife-shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine; David L. Wank 11. From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China; Sidney C. H. Cheung Notes on Contributors Index