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To browse Academia. 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.
Globalization, food and social identities in the Asia Pacific Region. James Farrer. A new global culinary geography of high cuisine has developed centered on global cities. Although investments and increased wealth create the conditions for development of international restaurant scenes in cities, the advent of a cosmopolitan and lively urban food culture is not an inevitable outcome of economic globalization.
In both Shanghai and Tokyo recently booming international restaurant scenes are shaped by decades of colonial and postcolonial encounters. Cosmopolitan foodscapes build upon colonial spatial legacies and postcolonial imaginaries. Jozon A Lorenzana. Culinary globalization in Indian cities has resulted in new patterns of food consumption and production. So far our knowledge of culinary globalization in Indian cities has focused on consumption: How emerging gastronomic patterns relate to identity formations.
