Modern Japanese Cuisine: Food, Power and National Identity

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Reaktion Books, 2006 - 240 ページ
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Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan’s patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J. Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. Modern Japanese Cuisinewill be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.
  

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LibraryThing Review

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Katarzyna Cwiertka, lecturer in Japanese studies at Leiden University, presents in this book a history of the development of modern Japanese cuisine (i.e. from the Meiji revolution to the present day ... レビュー全文を読む

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目次

Introduction
7
Western Food Politics and Fashion
13
The Road to Multicultural Gastronomy
35
Strengthening the Military
56
Reforming Home Meals
87
Wartime Mobilization and Food Rationing
115
The Culinary Consequences of Japanese Imperialism
138
Multiple Circuits of Affluence
156
The Making of a National Cuisine
175
Japanese Cuisine Goes Global
181
References
200
Glossary
228
Acknowledgements
233
Photo Acknowledgements
235
Index
236
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著者について (2006)

Katarzyna J. Cwiertka is researcher in the Centre for Japanese and Korean Studies at Leiden University. She is coauthor of Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam and coeditor of Asian Food: The Global and the Local.

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