Inbunden, Engelska, 2015
The Globalization of Asian Cuisines
Transnational Networks and Culinary Contact Zones
Av James Farrer
1186 kr
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Beskrivning
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.
Produktinformation
- Utgivningsdatum: 2015-08-16
- Mått: 140 x 216 x 20 mm
- Vikt: 428 g
- Format: Inbunden
- Språk: Engelska
- Antal sidor: 239
- Upplaga: 2015
- Förlag: Palgrave Macmillan
- ISBN: 9781137522283
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Stephanie Assmann, Hokkaido University, JapanSidney C. H. Cheung, The Chinese University of Hong KongJean Duruz, University of South Australia Shoko Imai, University of Tokyo, JapanEric C. Rath, University of Kansas, USAKrishnendu Ray, New York University, USAKeiichi Sawaguchi, Taisho University, JapanDavid L. Wank, Sophia University, Japan
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