New Books In Food

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book’s title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular cultu