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id	eprints-36931
recordtype	eprints
institution	SOAS, University of London
collection	SOAS Research Online
language	English
language_search	English
description	In the early 1990s, foreign foods were reintroduced into the everyday life of ordinary people in Beijing. As the city ascends to the top on the global hierarchy of urban places, its transnational food practices have evolved drastically. Proposing “co-bricolage” as a useful framework to rethink transnational culture, this article examines the changing modality of trans-local foodways in Beijing from the 1990s to the 2010s, and identifies a transition from culinary modernism to culinary cosmopolitanism. Whereas in the 1990s the foreign-local relations were perceived through a structural contrast between modernity and lack thereof, cosmopolitanism of the 2010s is underpinned by an eclectic disposition that considers the global and the local to be affinal and combinatory. The discussion demonstrates the potential of “co-bricolage” to historicize the global-local processes move beyond the dialectical model for understanding trans-local connections and dynamics.
format	Journal Article
author	Xu, Chenjia
author_facet	Xu, Chenjia
authorStr	Xu, Chenjia
author_letter	Xu, Chenjia
title	From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape
publisher	Taylor and Francis
publishDate	2023
url	https://eprints.soas.ac.uk/36931/