Modern Japanese Cuisine: Food, Power And National Identity

February 15, 2015|
Modern Japanese Cuisine: Food, Power And National Identity by Katarzyna J. Cwiertka
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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.

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.
Title:Modern Japanese Cuisine: Food, Power And National Identity
Product dimensions:240 pages, 8.5 X 5.5 X 0.8 in
Shipping dimensions:240 pages, 8.5 X 5.5 X 0.8 in
Published:February 15, 2015
Publisher:Reaktion Books
Appropriate for ages:All ages
ISBN - 13:9781780234533

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