7,210
Views
3
CrossRef citations to date
0
Altmetric
Introduction

Asian food and culinary politics: food governance, constructed heritage and contested boundaries

&

References

  • Akrah-Lodhi, A. H. 2013. Hungry for Change: Farmers, Food Justice and the Agrarian Question. Halifax: Fernwood Publishing.
  • Almås, Reider, and Hugh Campbell. 2012. Rethinking Agricultural Policy Regimes: Food Security, Climate Change and the Future Resilience of Global Agriculture. 1st ed. Bingley: Emerald.
  • Arnold, Bruce Makoto, Tanfer Emin Tunç and Raymond Douglas Chong, eds. 2018. Chop Suey and Sushi from Sea to Shining Sea: Chinese and Japanese Restaurants in the United States. Little Rock: University of Arkansas Press.
  • Assmann, Stephanie. 2017. “Global Recognition and Domestic Containment: Culinary Soft Power in Japan.” In Feeding Japan: The Cultural and Political Issues of Dependency and Risk, edited by Andreas Niehaus and Tine Walravens, 113–137. New York: Palgrave Macmillan.
  • Bestor, Theodore. 2014. “Most F(l)Avored Nation Status: The Gastrodiplomacy of Japan’s Global Promotion of Cuisine.” Public Diplomacy Magazine 11: 57–60.
  • Brown, Molly E. 2014. Food Security, Food Prices and Climate Variability. New York: Routledge.
  • Chan, Yuk Wah. 2011. “Banh Cuon and Cheung Fan: Searching for the Identity of the ‘Steamed Rice-Flour Roll.” In Chinese Food and Foodways in Southeast Asia and Beyond, edited by Tan Chee-Beng, 156–171. Singapore: National University of Singapore Press.
  • Chan, Yuk Wah. 2016. “Food Localism and Resistance: A Revival of Agriculture and Cross-Border Relations in Hong Kong.” Asia Pacific Viewpoint 57 (3): 313–325. doi:10.1111/apv.12130.
  • Cheng, Eric. 2016. “Return Migrants, Mini-Tours and Rural Regeneration: A Study of Local Food Movement in Taiwan.” Asia Pacific Viewpoint 57 (3): 338–350. doi:10.1111/apv.12128.
  • Cheung, Sidney C. H. 2015. “From Cajun Crayfish to Spicy Little Lobster: A Tale of Local Culinary Politics in a Third-Tier City in China.” In The Globalization of Asian Cuisines, edited by James Farrer, 209–228. New York: Palgrave Macmillan.
  • Connerton, Paul. 1989. How Societies Remember. Cambridge: Cambridge University Press.
  • Counihan, Carole, and Valeria Siniscalchi, eds. 2014. Food Activism: Agency, Democracy and Economy. London: Bloomsbury.
  • Cwiertka, Katarzyna J. 2005. “From Ethnic to Hip: Circuits of Japanese Cuisine in Europe.” Food and Foodways 13 (4): 241–272. doi:10.1080/07409710590931294.
  • Cwiertka, Katarzyna J. 2006. Modern Japanese Cuisine: Food, Power and National Identity. London: Reaktion Books.
  • Cwiertka, Katarzyna J., and Yasuhara Miho, eds. 2020. Branding Japanese Food: From Meibutsu to Washoku. Manoa: University of Hawaii Press.
  • Cwiertka, Katarzyna J., and Boudewijn Walraven. 2002. Asian Food: The Global and the Local. London: Routledge.
  • Douglas, Mary, ed. 1984. Food in the Social Order: Studies of Food and Festivities in Three American Communities. New York: Russell Sage Foundation.
  • Evans, Grant. 2002. “Between the Global and the Local There Are Regions, Culture, Areas, and National States: A Review Article.” Journal of Southeast Asian Studies 33 (1): 147–162. doi:10.1017/S0022463402000073.
  • Farrer, James. 2010. “Eating the West and Beating the Rest: Culinary Occidentalism and Urban Soft Power in Asia’s Global Food Cities.” In Globalization, Food and Social Identities in the Asia Pacific Region, edited by James Farrer. Tokyo: Sophia University Institute of Comparative Culture.
  • Farrer, James, 2015a. “Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization.” In The Globalization of Asian Cuisines, edited by James Farrer, 1–19. New York: Palgrave Macmillan.
  • Farrer, James, 2015b. “Shanghai’s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field.” In The Globalization of Asian Cuisines, edited by James Farrer, 103–124. New York: Palgrave Macmillan.
  • Farrer, James. 2019. “Red (Michelin) Stars over China: Seeking Recognition in a Transnational Culinary Field.” In Culinary Nationalism in Asia, edited by Michelle King, 193–213. London: Bloomsbury Academic.
  • Farrer, James, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, and David Wank. 2019. “Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine.” In Routledge Handbook of Food in Asia, edited by Cecilia Leong-Salobir, 39–57. Abingdon: Routledge.
  • Ferguson, Priscilla Parkhurst. 2014. Word of Mouth: What We Talk about When We Talk about Food. Berkley: University of California Press.
  • Holtzman, Jon D. 2006. “Food and Memory.” Annual Review of Anthropology 35 (1): 361–378. doi:10.1146/annurev.anthro.35.081705.123220.
  • Hughes, George. 1992. “Tourism and the Geographical Imagination.” Leisure Studies 11 (1): 31–42. doi:10.1080/02614369100390291.
  • King, Michelle T., ed. 2019. Culinary Nationalism in Asia. New York: Bloomsbury Publishing.
  • Latour, Bruno. 2005. Reassembling the Social: An Introduction to Actor-Network- Theory. Oxford: Oxford University Press.
  • Laudan, Rachel. 2015. Cuisine and Empire: Cooking in World History. Berkeley: University of California Press.
  • Leong-Salobir, Cecilia. 2011. Food Culture in Colonial Asia: A Taste of Empire. New York: Routledge.
  • Leong-Salobir, Cecilia, Krishnendu Ray, and Jaclyn Rohel. 2016. “Introducing a Special Issue on Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows.” Gastronomica 16 (1): 9–15. doi:10.1525/gfc.2016.16.1.9.
  • Lupton, Deborah. 1996. Food, the Body and the Self. Thousand Oaks, CA: Sage Publications.
  • McKeon, Nora. 2015. “Global Food Governance in an Era of Crisis: Lessons from the United Nations Committee on World Food Security.” Canadian Food Studies / La Revue Canadienne Des Études Sur L'alimentation 2 (2): 328–334. doi:10.15353/cfs-rcea.v2i2.134.
  • Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin. doi:10.1086/ahr/91.2.362.
  • Patel, Raj. 2007. Stuffed and Starved: Markets, Power, and the Hidden Battle for the World Food System. London: Portobello Books.
  • Pham, Mary Jo. 2013. “Food as Communication: A Case Study of South Korea’s Gastrodiplomacy.” Journal of International Service 22 (1): 1–22.
  • Pilcher, Jeffrey M. 2017. Planet Taco: A Global History of Mexican Food. Oxford: Oxford University Press.
  • Ray, Krishnendu. 2015. “Culinary Spaces and National Cuisines: The Pleasures of an Indian Ocean Cuisine?” In The Globalization of Asian Cuisines, edited by James Farrer, 23–35. New York: Palgrave Macmillan.
  • Ray, Krishnendu, and Tulasi Srinivas, eds. 2012. Curried Cultures: Globalization, Food, and South Asia. Berkley: University of California Press.
  • Raman, Parvathi. 2011. “‘Me in Place, and the Place in Me’ A Migrant's Tale of Food, Home and Belonging.” Food, Culture & Society 14 (2): 165–180. doi:10.2752/175174411X12893984828674
  • Rockower, Paul S. 2012. “Recipes for Gastrodiplomacy.” Place Branding and Public Diplomacy 8 (3): 235–246. doi:10.1057/pb.2012.17.
  • Ruddle, Kenneth, and Naomichi Ishige. 2010. “On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia.” In Globalization, Food and Social Identities in the Asia Pacific Region, edited by James Farrer, 1–17. Tokyo: Sophia University Institute of Comparative Culture.
  • Sakamoto, Rumi, and Matthew Allen. 2011. “There’s Something Fishy about That Sushi: How Japan Interprets the Global Sushi Boom.” Japan Forum 23 (1): 99–121. doi:10.1080/09555803.2011.580538.
  • Sawaguchi, Keiichi. 2015. “Japanese Cooks in Italy: The Path-Dependent Development of a Culinary Field.” In The Globalization of Asian Cuisines, edited by James Farrer, 125–141. New York: Palgrave Macmillan.
  • Stalker, Nancy. 2018. “Introduction: Japanese Culinary Capital.” In Devouring Japan: Global Perspectives on Japanese Culinary Identity, edited by Nancy K. Stalker, 1–32. New York: Oxford University Press.
  • Sutton, David E. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. New York: Berg.
  • Tan, Chee-Beng, ed. 2011. Chinese Food and Foodways in Southeast Asia and Beyond. Singapore: National University of Singapore Press.
  • Thomas, Mandy. 2004. “Transitions in Taste in Vietnam and the Diaspora.” The Australian Journal of Anthropology 15 (1): 54–67. doi:10.1111/j.1835-9310.2004.tb00365.x.
  • Wank, David L. 2015. “Knife-Shaved Noodles Go Global: Provincial Culinary Politics and the Improbable Rise of a Minor Chinese Cuisine.” In The Globalization of Asian Cuisines, edited by James Farrer, 187–208. New York: Palgrave Macmillan.
  • Wank, David L., and James Farrer. 2015. “Chinese Immigrants and Japanese Cuisine in the United States: A Case of Culinary Glocalization.” In The Globalization of Asian Cuisines, edited by James Farrer, 79–99. New York: Palgrave Macmillan.
  • Watson, James. L, and Melissa L. Caldwell, eds. 2005. The Cultural Politics of Food and Eating: A Reader. Malden, MA: Blackwell.
  • Winchester, Ashley. 2019. “The World’s Oldest-Known Recipes Decoded.” BBC, November 4. Accessed 4 November 2019. https://32windswine.com/cp/invoice?Q=91cd960631289d03979c542850c9f03f
  • Winter, Michael. 2006. “Rescaling Rurality: Multilevel Governance of the Agro-Food Sector.” Political Geography 25 (7): 735–751. doi:10.1016/j.polgeo.2006.07.001.
  • Wu, David Y. H., and Tan Chee-Beng, eds. 2001. Changing Chinese Foodways in Asia. Hong Kong: The Chinese University Press.
  • Wu, David Y. H., and Sidney Cheung, eds. 2002. The Globalisation of Chinese Food. Richmond: Curzon.
  • Yadav, Shyam S., ed. 2019. Food Security and Climate Change. New Jersey: Wiley Blackwell.
  • Yu, Keping. 2015. Essays on the Modernization of State Governance. Beijing: Social Science Academic Press.
  • Zhang, Juyan. 2015. “The Food of the Worlds: Mapping and Comparing Contemporary Gastrodiplomacy Campaigns.” International Journal of Communication 9: 568–591.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.