James Farrer, Chuanfei Wang, David Wank, Mônica R. de Carvalho, Christian Hess, Lenka Vyletalova. 2017. “Japanese Culinary Mobilities Research: The Globalization of the Japanese Restaurant.” Foods & Food Ingredients Journal Japan, Vol. 222, No. 3, 257-66.
Japanese restaurant cuisine is now prevalent in markets around the world, from large cities to small towns. Our research project develops a mobilities perspective to represent the transnational spread of Japanese cuisine. We emphasize that the organization of the Japanese culinary field is centered n global cities which are the hubs of the local networks through which ideas, producers and products flow. Non-Japanese ethnic networks are especially important in spreading Japanese cuisine in low-cost forms away from urban centers. Migrant Japanese entrepreneurs remain significant innovators, especially in global food cities such as New York.