Nelson Mandela Auditorium, FedEx Global Education Center

–        “The Search for General Tso” (2014), 75 min., dir. Ian Cheney

–        Jonathan Hartlyn, Senior Associate Dean for Social Sciences and Global Programs, College of Arts and Sciences, UNC-CH

–        Peter Coclanis, Food for All Steering Committee / Director, Global Research Institute / Albert Ray Newsome Distinguished Professor, History, UNC-CH

–        Michelle King, Conference Organizer, UNC-CH

Chair: Inger Brodey, UNC-CH

–        Eric Rath, University of Kansas, “Writing an “International” Cuisine in Japan: Murai Gensai’s 1903 Culinary Novel Kuidōraku”

–        Michelle King, UNC-CH, “A Cookbook in Search of a Country: Fu Pei-mei and Chinese Culinary Nationalism”

–        Krishnendu Ray, New York University, “Rescuing Taste from the Nation”

–        Introduction, James Farrer, Sophia University

–        Priscilla Parkhurst Ferguson, Columbia University, “Centers and Peripheries: Culinary Countries in the 21^st Century

Chair: Emma Flatt, UNC-CH

–        Tatsuya Mitsuda, Keio University, “Imposing Confectionary Identities in Japan, 1890-1935”

–        Rachel Berger, Concordia University, “Fake Foods, Real Struggles: Culinary Nationalism in Interwar India”

–        Jia-chen Fu, Emory University, “Doujiang as Milk: Hybrid Modernity in Soybean Milk Advertisements”

–        Stephanie Assmann, Hokkaido University, “Promoting Culinary Heritage: The Food Education Campaign in Japan”

Chair: Michael Tsin, UNC-CH

–        Yu-jen Chen (co-author), National Taiwan Normal University, and Pin-tsang Tseng (co-author), Academia Sinica, “Formation of “National Cuisine”: The Grand Hotel and State Banquets in Postwar Taiwan

–         Sana Ho, Soochow University, Taiwan, “Rice as Korean self: Globalizing Rice Cuisine as Korean Culinary Nationalism”

–        James Farrer, Sophia University, “Michelin Stars Over China: Culinary Nationalism and Culinary Cosmopolitanism in Shanghai’s Fine Dining Sector”

–        Katarzyna Cwiertka, Leiden University, “UNESCO and Gastronationalism in Japan and Korea”

Chair: Nancy Stalker, Univ. of Texas at Austin

–        Sidney Cheung, Chinese University of Hong Kong, “Redefining Regional Huaiyang Cuisine: From Spicy Crayfish to Country-style Dishes in China”

–        Gaik Cheng Khoo, University of Nottingham Malaysia, “Defining ‘Modern Malaysian’ Cuisine: Fusion or Ingredients?”

–        Satoko Kakihara, California State University, Fullerton, “Priestess of Sake: Woman as Producer in Natsuko’s Sake”

–        Introduction, Sidney Cheung, Chinese University of Hong Kong

–        James Watson, Harvard University, “Culinary Nationalism: Asia and Beyond”

Chair: Iqbal Sevea, UNC-CH

–        Seung-joon Lee, National University of Singapore, “Revolution at the Canteen: Food and Labor Politics in Industrial China, 1910s-1950s”

–        Benjamin Siegel, Boston University, “The Common Hunger of the Country”: Indian Merchants and Markets in Plenty and Want”

–        Michelle Bloom, University of California, Riverside, “Eating to Live: Nourishing the Body and Feeding the Spirit in the Films of Tsai Ming-liang”

Chair: Peter Coclanis, UNC-CH

–       (Withdrawn)  Fan Yang, University of Maryland, Baltimore County, “A Bite of China and Transnational Chineseness”

–        Jean Duruz, University of South Australia, “Laksa Nation: Tastes of ‘Asian’ Belonging, Borrowed and Re-imagined”

–        Daniel E. Bender, University of Toronto Scarborough, “Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks and American Tourists”

–       Jayeeta Sharma, University of Toronto Scarborough, “Reading Food, Locating ‘National’ Cuisines”