Culinary Culture and the Making of a National Cuisine

A Companion to the Anthropology of Japan

Volumn , Issue , 2007, Pages 415-428

  Cwiertka, Katarzyna ^a  

^a LEIDEN UNIVERSITY   (Netherlands)

Author keywords

Culinary culture; Democratization; Japan; Modern myths; National cuisine

Indexed keywords

EID: 84889428471     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470996966.ch25     Document Type: Chapter

References (28)

1. Ashkenazi, Michael, and Jeanne Jacob. 2000. The Essence of Japanese Cuisine: An Essay on Food and Culture. Richmond: Curzon Press.
2. Bestor, Theodore C. 1999. Constructing Sushi: Food Culture, Trade, and Commodification in a Japanese Market. In Lives in Motion: Composing Circles of Self and Community in Japan. Susan Orpett Long, ed. pp. 151-190. Ithaca, NY: East Asia Program, Cornell University.
3. Cobbi, Jane. 1995. Sonaemono: Ritual Gifts to the Deities. In Ceremony and Ritual in Japan. J. van Bremen and Dolores P. Martinez, eds. pp. 201-209. Richmond: Curzon Press.
4. Cwiertka, Katarzyna J. 2002. Popularising a Military Diet inWartime and Postwar Japan. Asian Anthropology 1(1): 1-30.
5. Daniels, Inge Maria. 2001. The Fame of Miyajima: Spirituality, Commodification and the Tourist Trade of Souvenirs in Japan. Ph.D. dissertation, University College London.
6. Ehara, Ayako. 2000. Nichijōno shokuzai to ryōri (Everyday Ingredients and Dishes). In Rakugo ni miru edo no shoku bunka (Food Culture of Edo as Seen through Rakugo). Tabi No Bunka Kenkyūjo, ed. pp. 33-55.
7. Ehara, Ayako. 2001. Sōkatsu: shoku no denshō, kyōiku, jōhō(Summary: Food Transmission, Education and Information). In Shoku to kyōiku (Food and Education). Ayako Ehara, ed. pp. 227-252.
8. Handa, Tatsuko. 1975. Taishōki no kateika kyōiku (Domestic Science Education during the TaishōPeriod). In Taishōno joshi kyōiku (Women's Education of the TaishōPeriod). Nihon Joshi Daigaku Joshi Kyōiku Kenkyūjo, ed. pp. 74-106.
9. Inoue, Tadashi. 1988. Katei to iu fūkei: shakai shinrishi nōto (The Landscape Called "Home": Notes on SociōPsychological History). Tokyo: Nihon HōsōShuppan Kyōkai.
10. Ishige, Naomichi. 2000. Japan. In The Cambridge World History of Food. Kenneth F. Kiple and Kriemhild C. Ornelas, eds. pp. 1175-1183.
11. Iwamura, Nobuko. 2003. Kawaru kazoku, kawaru shokutaku: shinjitsu ni hakai sareru ma-ketingu jōshiki (Changing Family, Changing Meals: Facts that Demolish Conventional Marketing Wisdom). Tokyo: KeisōShobō.
12. Jussaume, Raymond, A. Jr., Shūji Hisano, and Yoshimitsu Taniguchi. 2000. Food Safety in Modern Japan. Japanstudien: Jahrbuch des Deutschen Instituts für Japanstudien der Philipp Franz von Siebold Stiftung 12: 211-228.
13. Kumakura, Isao. 1993. Enkyōto shite no shokutaku (Dining Table as Happy Circle). In Shōwa no sesōshi (The History of Social Conditions during the Shōwa Period). Naomichi Ishige, ed. pp. 29-46.
14. Nottage, Luke. 2004. Product Safety and Liability Law in Japan: From Minamata to Mad Cows. London: Routledge.
15. Ohnuki-Tierney, Emiko. 1993. Rice as Self: Japanese Identities through Time. Princeton, NJ: Princeton University Press.
16. Osaka Mainichi. 1932-33. Lunch Counters a la Japonaise. The Osaka Mainichi 65-68.
17. Rath, Erik C. 2001. How Does a Vegetable Become "Traditional" in Kyoto? Paper presented at the Annual Meeting of the American Anthropological Association, Washington DC, November 29.
18. Robertson, Jennifer. 1991. Native and Newcomer: Making and Remaking a Japanese City. Berkeley: University of California Press.
19. Robertson, Jennifer. 1997. Empire of Nostalgia: Rethinking "Internationalization" in Japan Today. Theory, Culture and Society 14(4): 97-122.
20. Sand, Jordan. 1998. At Home in the Meiji Period: Inventing Japanese Domesticity. In Mirror of Modernity: Invented Traditions of Modern Japan. Stephen Vlastos, ed. pp. 191-207.
21. Smith, Robert J. 1976. Ancestor Worship in Contemporary Japan. Stanford: Stanford University Press.
22. Takagi, Nobuo. 1988. Japanese Abroad: Armed with Slippers and Soy Sauce. Japan Quarterly 35: 432-436.
23. Tanaka, Seiichi. 1987. Ichii taisui: chūgoku ryōri denraishi (A Narrow Strait: The History of the Introduction of Chinese Cuisine). Tokyo: Shibata Shoten.
24. White, Merry I. 2002. Ladies Who Lunch: Young Women and Domestic Fallacy in Japan. In Asian Food: The Global and the Local. Katarzyna J. Cwiertka with Boudewijn C. A. Walraven, eds. pp. 63-75.
25. Bestor, Theodore C. 2004. Tsukiji: The Fish Market at the Center of the World. Berkeley: University of California Press.
26. Cwiertka, Katarzyna J. 2003. Eating the World: Restaurant Culture in Early Twentieth Century Japan. European Journal of East Asian Studies 2(1): 89-116.
27. Ishige, Naomichi. 2001. The History and Culture of Japanese Food. London: Kegan Paul.
28. Noguchi, Paul. 1994. Savor Slowly: Ekiben-The Fast Food of High-Speed Japan. Ethnology 4: 317-330.