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This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
How do you find a competitive edge when you feel like the world is against you? How do you get people to take you seriously when they're predisposed not to? Star Harvard Business School professor Laura Huang has come up against that problem many times - and so has anyone who's ever felt out of place or underrecognised. Many of us sit back quietly, hoping that our hard work and grit will speak for themselves. Or we force ourselves to fit the mold of what we perceive as 'successful', stifling the creativity and charm that makes us memorable. In this perfect guide for ambitious readers of Amy Cuddy's Presence and Angela Duckworth's Grit looking for the missing piece that will take them to the next level, Huang offers a different approach. She argues that success is rarely about the quality of your ideas, your credentials and skills or the effort you put in. Instead, it's about how well you shape others' perceptions - about your strengths, yes, but also about your flaws. It's about creating an edge by confronting the factors that seem like shortcomings and turning them into assets that persuade others to take notice. Drawing from her research on gut feeling, pitching and investment decisions, as well as stories about previously overlooked Olympians, assistants-turned executives and first-time entrepreneurs, Huang shows that success comes from knowing who you are and using that knowledge unapologetically and strategically. This book will teach you how to find your unique edge and keep it sharp.
A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro’s recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro’s signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table.
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

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