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Modern Japanese Cuisine
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
The Global Japanese Restaurant
With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinve...
Cuisine and Empire
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Asian Food
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Cuisine, Colonialism and Cold War
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 the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colon...
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Rice
Rice is a first step toward a history of rice and its place in capitalism from global and comparative perspectives.
Moving Crops and the Scales of History
A bold redefinition of historical inquiry based on the "cropscape"--the people, creatures, technologies, ideas, and places that surround a crop Human efforts to move crops from one place to another have been a key driving force in history. Crops have been on the move for millennia, from wildlands into fields, from wetlands to dry zones, from one imperial colony to another. This book is a bold but approachable attempt to redefine historical inquiry based on the "cropscape": the assemblage of people, places, creatures, technologies, and other elements that form around a crop. The cropscape is a method of reconnecting the global with the local, the longue durée with microhistory, and people, plants, and places with abstract concepts such as tastes, ideas, skills, politics, and economic forces. Through investigating a range of contrasting cropscapes spanning millennia and the globe, the authors break open traditional historical structures of period, geography, and direction to glean insight into previously invisible actors and forces.
Food and Multiculture
In this book, Alex Rhys-Taylor offers a ground-breaking sensory ethnography of East London. Drawing on the multicultural context of London, one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Rhys-Taylor shows how London is characterized by its rich history of socioeconomic change and multiculture, exploring how its smells and food are integral to understanding both its history and the reality of London’s urban present. From the fiery chillies sold by street grocers which are linked to years of cultural exchange, through ‘cuisines of origin’ like jellied eels to hybridized dishes such as the...
The Globalization of Asian Cuisines
This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
