Managing culinary diversity in urban China: On the reception of Sichuanese cuisine in the recent Guangzhou press

Authors

  • Jacob Klein SOAS, University of London

DOI:

https://doi.org/10.22582/am.v1i1.150

Abstract

Taking as its starting point the broad themes of globalisation and transnationalism, this paper focuses on what the author describes as an often neglected aspect of the growing interconnectedness of the late twentieth century: that is, the management of cultural influences moving between unequally positioned places within a single polity or region. In particular, the paper examines how the cuisine of Sichuan Province in south western China has been received in Guangzhou. Providing a summary of the historical background, the paper ends by outlining an agenda for further ethnographic research, which should look in particular at restaurateurs, restaurant workers, consumers and gastromic writers

Author Biography

Jacob Klein, SOAS, University of London

Jakob Klein is currently undertaking fieldwork in tea-houses in China.

Downloads