Modern Japanese Cuisine
Food, Power and National Identity
By (author) Katarzyna J. Cwiertka
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Modern Japanese Cuisine by Katarzyna J. Cwiertka
Book DescriptionOver 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 Cuisine" will 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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Book DetailsISBN: 9781861892980
(198mm x 138mm x 22mm)
Imprint: Reaktion Books
Publisher: Reaktion Books
Publish Date: 12-Dec-2006
Country of Publication: United Kingdom
Books By Author Katarzyna J. Cwiertka
Food and War in Mid-Twentieth-Century East Asia, Hardback (February 2013)
War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia.
Cuisine, Colonialism and Cold War, Hardback (October 2012)» View all books by Katarzyna J. Cwiertka
Korea played a disproportionately significant role in world history in relation to the size of its population and territory. This book traces these developments as they are played out in the everyday details of Korea's national cuisine, which savoured the world over for its diversity of ingredients and flavours.
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Author Biography - Katarzyna J. Cwiertka
Katarzyna J. Cwiertka is Researcher in the Centre for Japanese and Korean Studies at Leiden University. She is the co-author of Asian Food: The Global and the Local (2002) and Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam (2003).
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