Cultural Flows in High-End Cuisine : From the Periphery to the Center (Hardcover)

Introduction? 1. Theoretical Approaches? 2. Non-Core Cuisines in Global Cities? 3. The Role of Culinary Rankings and Ratings in Making ‘Peripheral’ Cuisines Global? 4. Gastrodiplomacy: State-led practices in Promoting Culinary Global Counterflows? 5. Agents of Reverse Cultural Globalization: Social Profiles of the High-End ‘Non-Core’ Chefs and their Restaurants??6. Gaining Recognition as High-End Chefs? 7. Collaboration and Competition in High-end Cuisine? 8. The Impact of the New High-End Cuisines on the Culinary Fields of Chefs’ Host Cities and Home Countries? 9. Beyond High-end Cuisine: Commonalities with and Differences from other Cultural Fields? Methods Postscript: ‘Interviewing chefs in London and New York’ and ‘Additional data sources used in the analysis’.