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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.
Author Biography
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
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