Modern Japanese Cuisine: Food, Power and National Identity
Reaktion Books, 2006 - 240 ページ
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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LibraryThing Reviewユーザー レビュー - tonreihe - LibraryThing
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
Western Food Politics and Fashion
The Road to Multicultural Gastronomy
Strengthening the Military
Reforming Home Meals
Wartime Mobilization and Food Rationing
The Culinary Consequences of Japanese Imperialism
Multiple Circuits of Affluence