Food Studies Publications by Project Members
Based on fieldwork in the current project and its predecessor projects, members of the team have published works on the globalization of cuisine, focusing on Asian contexts. Here are some of these publications, with more to follow.
Our book about 150 years of Japanese restaurants on six continents is out from the University of Hawai'i Press!
Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine.