A collection of historical and ethnographic accounts, The Globalization of Asian Cuisines uses extensive empirical research to describe the increasingly transnational organization of culinary fields, multicultural culinary contact zones, and state-led culinary politics. Chapters include studies of the pathways in which Asian cuisines cross borders and interact with local culinary systems. Authors also study how cuisines from abroad enter Asian cities and are modified in transnational urban settings. This volume shows that cuisines in Asia are less and less produced locally but rather in networks of producers, suppliers, entrepreneurs, and patrons moving across borders. Multi-sited and cross-border ethnographic fieldwork along with comparative qualitative case studies uncover the culinary networks and the cultural politics of these traveling cuisines.