Culinary Nationalism in Asia

culinary nationalism in Asia . The book explores how modern cuisine develops in different regions, challenging Eurocentric perspectives by examining the influence of imperialism, colonialism, nationalism, and global capitalism on Asian cuisines. It also addresses internal culinary boundaries related to gender, ethnicity, class, and religion , as well as the global positioning of Asian food as both a nationalist symbol and an international phenomenon.

With contributions from scholars and key figures like Krishnendu Ray (foreword) and James L. Watson (afterword), the book offers a critical comparative approach to culinary nationalism across Asian regions and proposes a new direction for food studies research.