Globalization, food and social identity in the Asia Pacific 2014-2015

Name of person in charge: James Farrer,

General Explanation of proposal

Increasingly Asian cuisines and non-Asian cuisines in Asia are produced in a transnational rather than local or purely national context. As cuisines cross borders they become site of the local, regional and transnational cultural politics of foods and foodways. This sociological research project intends to map the cuisines of East Asia as they travel across borders. Theoretically, the project aims to make original contributions to ideas of culinary politics and the relationship between cuisines and identity in an age of transnational culinary production. Some preliminary conceptualizations include ideas of culinary contact zones, culinary nostalgia, culinary soft power and regional cuisines as part of nation building. Empirically, the group uses multi-sited and cross-border ethnographic fieldwork to uncover the transnational pathways and the cultural politics of national, regional and urban cuisines in several contexts ranging from Asia to North America. This proposal brings together a diverse and experienced team of ethnographic researchers together with leading global experts on Asian cuisine.

ICC Activities (supported by ICC funding)

The primary activity of the research group this year will be publishing a collection of papers from the symposium held at the ICC June 22, 2013. The group will be putting together the book and promoting the findings on the webpage.

Names of researchers involved

Institute Members:
James Farrer (organizer)
David Wank
Kosaku Yoshino
Takefumi Terada

Affliliated Scholars:
Akihiro Koido, Hitotsubashi University
Stephanie Assmann, Akita University
Eric Rath, University of Kansas
Sidney Cheung, Chinese University of Hong Kong
Krishnendu Ray, New York University
Shoko Imai, University of Tokyo
Keiichi Sawaguchi, Taisho University
Gavin Whitelaw, International Christian University