Culinary spaces and national cuisines: The pleasures of an Indian Ocean cuisine?

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English (US)
Title of host publication	The Globalization of Asian Cuisines
Subtitle of host publication	Transnational Networks and Culinary Contact Zones
Publisher	Palgrave Macmillan
Pages	23-36
Number of pages	14
ISBN (Electronic)	9781137514080
ISBN (Print)	9781137522283
DOIs	https://doi.org/10.1057/9781137514080.0006
State	Published - Jan 1 2015

ASJC Scopus subject areas

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title = "Culinary spaces and national cuisines: The pleasures of an Indian Ocean cuisine?",

author = "Krishnendu Ray",

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BT - The Globalization of Asian Cuisines

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