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Modern Japanese Cuisine: Food, Power and National Identity [Hardcover]

Our Price $ 34.00  
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Item Number 303906  
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Item Specifications...

Pages   240
Est. Packaging Dimensions:   Length: 0.75" Width: 5.5" Height: 8.5"
Weight:   1.22 lbs.
Binding  Hardcover
Release Date   Mar 1, 2007
Publisher   Reaktion Books
ISBN  1861892985  
EAN  9781861892980  

Availability  0 units.

Item Description...
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.

Buy Modern Japanese Cuisine: Food, Power and National Identity by Katarzyna Joanna Cwiertka from our Christian Books store - isbn: 9781861892980 & 1861892985

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More About Katarzyna Joanna Cwiertka

Register your artisan biography and upload your photo! 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.

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Reviews - What do our customers think?
A revealing look at Japanese cooking and culture  Jun 8, 2008
Katarzyna Cwiertka, lecturer in Japanese studies at Leiden University, presents in this book a history of the development of modern Japanese cuisine (i.e. from the Meiji revolution to the present day). She focuses on the social and political factors that affected the eating habits of the Japanese people, arguing that what is regarded as traditional Japanese cuisine is to a great extent a product of late-nineteenth and early-twentieth century imperial policies. She also argues that a great deal of what is regarded as properly Japanese cuisine is in fact of Western (European and American), Chinese, and Korean origin. Of especial interest is her documentation of the extensive role that military catering played in the creation of a homogeneous national cuisine. A postscript looks at the developments Japanese cuisine has undergone outside Japan. The book is clearly written and accessible to non-academics, with a bibliography that provides English-language sources whenever possible. This is an excellent book that should be of interest to anyone interested in Japanese cooking or Japanese culture.

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