Katarzyna J. Cwiertka's Books

Branding Japanese Food

From Meibutsu to Washoku

By: Katarzyna J. Cwiertka,Yasuhara Miho

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Branding Japanese Food

From Meibutsu to Washoku

By: Katarzyna J. Cwiertka,Yasuhara Miho

Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

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Page Count

209

Publisher

University of Hawaii Press

Published Date

ISBN 10

0824882660

ISBN 13

9780824882662

Asian Food

The Global and the Local

By: Katarzyna J. Cwiertka,Boudewijn C. A. Walraven

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Asian Food

The Global and the Local

By: Katarzyna J. Cwiertka,Boudewijn C. A. Walraven

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.

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Page Count

201

Publisher

Routledge

Published Date

ISBN 10

1136120262

ISBN 13

9781136120268

Cuisine, Colonialism and Cold War

Food in Twentieth-Century Korea

By: Katarzyna J. Cwiertka

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Cuisine, Colonialism and Cold War

Food in Twentieth-Century Korea

By: Katarzyna J. Cwiertka

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 colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.

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Page Count

240

Publisher

Reaktion Books

Published Date

ISBN 10

1780230737

ISBN 13

9781780230733

Modern Japanese Cuisine

Food, Power and National Identity

By: Katarzyna Joanna Cwiertka

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Modern Japanese Cuisine

Food, Power and National Identity

By: Katarzyna Joanna Cwiertka

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.

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Page Count

246

Publisher

Reaktion Books

Published Date

ISBN 10

1861892985

ISBN 13

9781861892980

Modern Japanese Cuisine

Food, Power and National Identity

By: Katarzyna Joanna Cwiertka

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Modern Japanese Cuisine

Food, Power and National Identity

By: Katarzyna Joanna Cwiertka

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Page Count

246

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Reaktion Books

Published Date

ISBN 10

1861892985

ISBN 13

9781861892980

Cuisine, Colonialism and Cold War

Food in Twentieth-Century Korea

By: Katarzyna J. Cwiertka

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Cuisine, Colonialism and Cold War

Food in Twentieth-Century Korea

By: Katarzyna J. Cwiertka

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Solve jigsaw puzzle

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Page Count

240

Publisher

Reaktion Books

Published Date

ISBN 10

1780230737

ISBN 13

9781780230733

Book's by Katarzyna J. Cwiertka

Branding Japanese Food

Branding Japanese Food

Asian Food

Asian Food

Cuisine, Colonialism and Cold War

Cuisine, Colonialism and Cold War

Modern Japanese Cuisine

Modern Japanese Cuisine

Modern Japanese Cuisine

Modern Japanese Cuisine

Cuisine, Colonialism and Cold War

Cuisine, Colonialism and Cold War

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