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Professor Michelle King’s Culinary Nationalism in Asia (Bloomsbury Academic, 2019), which she edited and contributed a chapter to (“A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism”), just won the Association for the Study of Food and Society’s Best Edited Volume book award for 2021, for the best edited volume in food studies published within the last two years.

Congratulations Michelle! To see the book, click here.
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