{"product_id":"9781032944241","title":"French Gastronomy in the US : Transatlantic Foodways and New Convivialities (Routledge Food Studies)","description":"\u003cp\u003eThis book focuses on the (re)invention of French food in the US, probing the transatlantic dynamics underlying notions of cooking and eating French. It is of interest to students and scholars of food studies, global French and Francophone studies, cultural studies, media studies, black\/African American studies, history, and ethnography.\u003c\/p\u003e","brand":"Routledge","offers":[{"title":"Default Title","offer_id":48723515801835,"sku":"00000_00000_00000_00000","price":347.92,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9781032944241-1.jpg?v=1781651838","url":"https:\/\/kinokuniya.com.sg\/products\/9781032944241","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}