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The Globalization of Asian Cuisines ...
~
Farrer, James.
The Globalization of Asian Cuisines = Transnational Networks and Culinary Contact Zones /
Record Type:
Language materials, printed : Monograph/item
Title/Author:
The Globalization of Asian Cuisines/ edited by James Farrer.
Reminder of title:
Transnational Networks and Culinary Contact Zones /
other author:
Farrer, James.
Description:
IX, 239 p.online resource. :
Contained By:
Springer Nature eBook
Subject:
Ethnology—Asia. -
Online resource:
https://doi.org/10.1057/9781137514080
ISBN:
9781137514080
The Globalization of Asian Cuisines = Transnational Networks and Culinary Contact Zones /
The Globalization of Asian Cuisines
Transnational Networks and Culinary Contact Zones /[electronic resource] :edited by James Farrer. - 1st ed. 2015. - IX, 239 p.online resource.
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.
ISBN: 9781137514080
Standard No.: 10.1057/9781137514080doiSubjects--Topical Terms:
1254172
Ethnology—Asia.
LC Class. No.: GN625-635
Dewey Class. No.: 306.095
The Globalization of Asian Cuisines = Transnational Networks and Culinary Contact Zones /
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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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Ethnology—Asia.
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Literature, Cultural and Media Studies (R0) (SpringerNature-43723)
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