Devouring Japan

Informationen zum Autor Nancy Stalker is the Soshitsu Sen XV Distinguished Professor of Traditional Japanese Culture and History at University of Hawai'i at Manoa. She is author of numerous articles and books on Japanese history and culture, including Japan: History and Culture from Classical to Cool. She loves to eat and cook foods of all kinds. Klappentext In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower.This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history.The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods. Zusammenfassung In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower.This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods. Inhaltsverzeichnis Acknowl...

Auteur
Nancy Stalker is the Soshitsu Sen XV Distinguished Professor of Traditional Japanese Culture and History at University of Hawai'i at Manoa. She is author of numerous articles and books on Japanese history and culture, including Japan: History and Culture from Classical to Cool. She loves to eat and cook foods of all kinds.

Texte du rabat

In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

Contenu

• Acknowledgments

• Contributors

• Chronology

• Introduction: Japanese Culinary Capital- Nancy K. Stalker

• Part I: Japan's Culinary Brands and Identities

• Historical Culinary Identities

• Ch. 1. Japanese Food in the Early Modern European Imagination- Ken Albala

• Ch. 2. Gifting Melons to the Shining Prince: Food in the Late Heian Court Imagination- Takeshi Watanabe

• Ch. 3. Soba, Edo style: Food, Aesthetics, and Cultural Identity- Lorie Brau

• Ch. 4. Three Waves (and Ways) of Sake Appreciation in the West- Dick Stegewerns

• Culinary Nationalism and Branding

• Ch. 5. Washoku, Far and Near: UNESCO, Gastrodiplomacy and the Cultural Politics of Traditional Japanese Cuisine - Theodore C. Bestor

• Ch. 6. "We Can Taste but Others Cannot": Umami as an Exclusively Japanese Concept- Yoshimi Osawa

• Ch. 7. Rosanjin the Epicurean: Roots of a Gourmet Nation- Nancy K. Stalker

• Regional and International Variations

• Ch. 8. Savoring the Kyoto Brand- Greg de St. Maurice

• Ch. 9. "LOVE! SPAM!" Food, Military, and Empire in Post-World War II Okinawa- Mire Koikari

• Ch. 10. Nikkei Cuisine: How Japanese Food Travels and Adapts Abroad- Ayumi Takenaka

• Part II: Japan's Food-Related Values

• Food and Individual Identity

• Ch. 11. Miso Mama: How Meals Make the Mother in Contemporary Japan- Amanda Seaman

• Ch. 12. Better than Sex?: Masaoka Shiki's Foodie Haiku- J. Keith Vincent

• Ch. 13. The Devouring Empire: Food and Memory in Hayashi Fumiko's Wartime Narratives and Naruse Mikio's Films- Noriko Horiguchi

• Food Anxieties

• Ch. 14. Eating Amid Affluence: Kaik? Takeshi's Adventures in Food- Bruce Suttmeier

• Ch. 15. An Anorexic in Miyazaki's Land of Cockaigne: Excess and Abnegation in Sp…