Boundaries and borders are neither static nor innately cartographic: they are in constant flux and always in process of being reconfigured. This special issue highlights how studies of place and movement can help us remap culinary cultures and become more aware of the spatial dimensions of gastronomic practice. How does bodily movement and its constraints direct us to new points of view about culinary cultures in Global Asias? What are the forces behind the formation of culinary nationalism, nativism, and ethnocentrism in Asian and diasporic communities—and how have they affected the ways people practice and contest foodways? How do material contexts—from squatting to standing, from wells to sinks, from floor level cutting utensils to cutting boards, from cowdung cakes to natural gas— shape techniques, taste, and culinary habits? How do infrastructural investments and aesthetic imaginaries of food expand our understanding of the relationship between self and other?
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