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 past two decades, the popularity of Japanese food in the West has increased immeasurably—a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has changed significantly since pre-modern times, and the food we eat at trendy Japanese restaurants, from tempura to sashimi, is vastly different from earlier Japanese fare. Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today’s California roll.

Katarzyna J. Cwiertka demonstrates that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy, Cwiertka shows how Japan’s numerous regional cuisines were eventually replaced by a set of foods and practices with which the majority of Japanese today ardently identify.

The result of over a decade of research, Modern Japanese Cuisine is a fascinating look at the historical roots of some of the world’s best cooking and will provide appetizing reading for scholars of Japanese culture and foodies alike.

 

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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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