Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York.
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York.
Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, dishes and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, the book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, the book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counter-flows or reverse cultural globalization and analyses both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs.
This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization and culinary studies.
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
10. Methods
Postscript.
Christel Lane is Professor Emeritus of Economic Sociology at the University of Cambridge, a member of the Department of Sociology, and a Fellow of St Johns College, UK. She has published numerous books and papers in a wide range of journals. Among her recent books on the cultural sociology of cuisine are The Cultivation of Taste: Chefs and the Organization of Fine Dining, (2016) and From Taverns to Gastropubs: Food, Drink, and Sociality in England (2018). Her articles on cultural aspects of fine dining have appeared in the journals Poetics, Food, Culture & Society, Organization Studies and Cultural Sociology. Christel has served on the editorial boards of The British Journal of Sociology, Work, Employment and Society and Socio-Economic Review. She is Past President of the Society for the Advancement of Socio-Economics (SASE).
M. Pilar Opazo is an assistant professor of Practice at the Carroll School of Management, Boston College, USA. She is the author of Appetite for Innovation (2016), and the co-author of two Spanish-language volumes, Communications in Organizations, and Negotiation: Competing or Collaborating (2020, 2nd edition). Her work has been published in the journals Poetics, Food, Culture & Society, Organization Studies, and Sociological Theory. Prior to Boston College, Pilar was a postdoctoral associate and lecturer at the MIT Sloan School of Management and the Columbia University Graduate School of Business.
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