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Zusatztext
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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.
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Kurztext
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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.
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Autorenportrait
- 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
Detailansicht
The Globalization of Asian Cuisines
eBook - Transnational Networks and Culinary Contact Zones
ISBN/EAN: 9781137514080
Umbreit-Nr.: 9209404
Sprache:
Englisch
Umfang: 252 S., 1.55 MB
Format in cm:
Einband:
Keine Angabe
Erschienen am 18.08.2015
Auflage: 1/2015
E-Book
Format: PDF
DRM: Digitales Wasserzeichen