Hostname: page-component-55f67697df-bzg56 Total loading time: 0 Render date: 2025-05-09T15:52:08.167Z Has data issue: false hasContentIssue false
  • English
  • Français

Asia's Contributions to World Cuisine

Published online by Cambridge University Press:  07 May 2025

Sidney Mintz
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The movement of food ingredients, cooking methods and dishes across the earth's surface is ancient, and in large measure only poorly recorded. While the West has documented its contributions to global cuisine, those of the rest of the world are less well recognized. This paper takes note of Asia's role in enriching the world's foods, both nutritively and in terms of diversity and taste.

Type
Research Article
Information
Asia-Pacific Journal , Volume 7 , Issue 18 , May 2009 , e3
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-No Derivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
Copyright © The Authors 2009

References

Anderson, E.N. 1988. The Food of China. New Haven: Yale Press Press.Google Scholar
Anderson, E.N. 2005. Everyone Eats. New York: New York University Press.Google Scholar
Carney, Judith. 2003. Black Rice. Cambridge: Harvard University Press.Google Scholar
Cwiertka, K. 1999. The Making of Modern Culinary Tradition In Japan. Ph.D. dissertation, University of Leiden.Google Scholar
Crosby, Alfred. 1972. The Columbian Exchange. Westport, CT: Greenwood Press.Google Scholar
Du Bois, Christine, and Mintz, Sidney W.. 2003. ‘Soy’. In Solomon Katz ed., Encyclopedia of Food and Culture, Vol. III, New York: Charles Scribner's Sons, Pp. 322–325.Google Scholar
Du Bois, Christine, Tan, Chee Beng, and Mintz, Sidney W., eds. 2008. The World of Soy. Urbana: University of Illinois Press.Google Scholar
Hess, Karen. 1992. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press.Google Scholar
Hymowitz, T., and Harlan, J.R.. 1983. ‘The introduction of the soybean to North American by Samuel Bowen in 1765‘. Economic Botany 37 (4): 371–9.CrossRefGoogle Scholar
Katz, Solomon, ed. 2003. Encyclopedia of Food and Culture. Three volumes. New York: Charles Scribner's Sons.Google Scholar
Kiple, Kenneth, and Ornelas, Kriemhild, eds. 2000. The Cambridge World History of Food. Three volumes. Cambridge: Cambridge University Press.Google Scholar
Macfarlane, Alan, and Macfarlane, Iris. 2003. Green Gold. The Empire of Tea. London: Ebury Press.Google Scholar
Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking Penguin.Google Scholar
Mintz, Sidney W. 1996. Tasting Food, Tasting Freedom. Boston: Beacon.Google Scholar