The Globalization of Asian Cuisines : Transnational Networks and Culinary Contact Zones Hardback
Edited by James Farrer
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.
- Format: Hardback
- Pages: 239 pages, IX, 239 p.
- Publisher: Palgrave Macmillan
- Publication Date: 16/08/2015
- Category: Food & society
- ISBN: 9781137522283