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Branding Japanese Food: From Meibutsu To Washoku
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Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration…
Branding Japanese Food: From Meibutsu To Washoku
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Modern Japanese Cuisine: Food, Power And National Identity
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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…
Cuisine, Colonialism And Cold War: Food In Twentieth-century Korea
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When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at…
Consuming Life In Post-bubble Japan: A Transdisciplinary Perspective
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This multidisciplinary book analyzes the contradictory coexistence of consumerism and environmentalism in contemporary Japan. It focuses on the dilemma that the diffusion of the concepts of sustainability and recycling has posed for everyday consumption…
Food And War In Mid-twentieth-century East Asia
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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. While 1945 marked the beginning of peaceful…
Asian Food: The Global And The Local
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By documenting, analyzing, and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume tries to pinpoint the consequences of the tension between homogenization and cultural heterogenization, which is so…