The following readings/viewings of relevance to the conference themes have been recommended by our panelists. We will continue to add to this list as items are suggested.

Amrith, Sunil S. Crossing the Bay of Bengal. Cambridge: Harvard University Press, 2013.

Amrith, Sunil S. “Food and Welfare in India, c. 1900–1950.” Comparative Studies in Society and History 50, (2008): 1010–1035.

Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30, (1988): 3–24.

Chen, Yujen. “Ethnic Politics in the Framing of National Cuisine: State Banquets and the Proliferation of Ethnic Cuisine in Taiwan.” Food, Culture and Society 14, no. 3 (2011): 315-333.

Chen, Yujen. “Bodily Memory and Sensibility: Culinary Preferences and National Consciousness in the Case of ‘Taiwanese Cuisine.’” Taiwan Journal of Anthropology 8, no. 3 (2010): 163-196.

Cheung, Sidney C.H., ed. Rethinking Asian Food Heritage. Taipei: Foundation of Chinese Dietary Culture, 2014.

Cwiertka, Katarzyna and Chen Yujen. “The Shadow of Shinoda Osamu: Food Research in East Asia.” In Writing Food History: A Global Perspective, edited by Kyri Claflin & Peter Scholliers, 181-196. Oxford: Berg Publication, 2012.

Cwiertka, Katarzyna J. Food and War in Mid-Twentieth-Century East Asia. Farnham, VT: Ashgate, 2013.

Duara, Prasenjit. Rescuing History from the Nation. Questioning Narratives of Modern China. Chicago: University of Chicago Press, 1995.

Duruz, Jean. “Love in a Hot Climate: Foodscapes of Trade, Travel, War and Intimacy.” Gastronomica 16, no. 3 (2016): 16-27.

Farrer, James ed. Globalization and Asian Cuisines: Transnational Networks and Contact Zones. New York: Palgrave MacMillan Press, 2015.

Farrer, James. “Introduction: Traveling Cuisines in and out of Asia: Towards a Framework for Studying Culinary Globalization.” In The Globalization of Asian Cuisines, edited by James Farrer, 1-19. Basingstoke: Palgrave Macmillan, 2015.

Ferguson, Priscilla P. “A Cultural Field in the Making: Gastronomy in 19th-Century France.” American Journal of Sociology 103, no. 3 (1998): 597-641.

Ghosh, Amitav. Flood of Fire. New York: Picador, 2016.

Kim, Kwang-Ok, ed. Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century. New York and Oxford: Berghahn Books, 2015.

Kong, Lily. “From Sushi in Singapore to Laksa in London: Globalising Foodways and the Production of Economy and Identity.” In Food, Foodways and Foodscapes: Culture, Community and Consumption in Post-Colonial Singapore, edited by Lily Kong, 207-241. Singapore: World Scientific, 2016.

Otter, Chris. “The British Nutrition Transition and its Histories.” History Compass 10, no. 11 (2012): 812-25.

Roy, Tirthankar. India in the World Economy: From Antiquity to the Present. Cambridge: Cambridge University Press, 2012.

Siegel, Benjamin. “‘Self-Help Which Ennobles a Nation:’ Development, Citizenship, and the Obligations of Eating in India’s Austerity Years.” Modern Asian Studies 50, no. 3 (2015): 1–44.

Yang, Fan. “A Bite of China: Food, Media, and the Televisual Negotiation of National Difference.” Quarterly Review of Film and Video 32, no. 5 (2015): 409–25.

Zook, Darren C. “Famine in the Landscape: Imagining Hunger in South Asian History, 1860-1990.” In India’s Environmental History: Colonialism, Modernity, and the Nation, edited by Mahesh Rangarajan and K Sivaramakrishnan, 400–428. Ranikhet: Permanent Black, 2012.

Recommended Viewings:

A Bite of China (舌尖上的中国). Directed by Chen Xiaoqing. TV Series. Beijing, CCTV. 2012.

A Bite of China, Season One:

Unofficial version with English subtitles:

A Bite of China, Season Two:

Unofficial version with English subtitles:

UNC Chapel Hill / March 30-April 1, 2017