Branding Japanese Food
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Branding Japanese Food
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Author : Katarzyna J. Cwiertka
language : en
Publisher: University of Hawaii Press
Release Date : 2020-02-29
Branding Japanese Food written by Katarzyna J. Cwiertka and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-29 with Social Science categories.
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.
Contemporary Japanese Restaurant Design
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Author : Motoko Jitsukawa
language : en
Publisher: Tuttle Publishing
Release Date : 2012-06-26
Contemporary Japanese Restaurant Design written by Motoko Jitsukawa and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-26 with Architecture categories.
This Japanese interior design and architecture book is filled with fresh ideas for restaurateurs and foodies alike. The Japanese approach of introducing classical aesthetics to innovative and exciting dinning spaces expresses the fundamentals of Japanese architecture and design. With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.
Branding Japanese Food
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Author : Katarzyna J. Cwiertka
language : en
Publisher: University of Hawaii Press
Release Date : 2020-02-29
Branding Japanese Food written by Katarzyna J. Cwiertka and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-29 with Social Science categories.
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.
Devouring Japan
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Author : Nancy K. Stalker
language : en
Publisher: Oxford University Press
Release Date : 2018
Devouring Japan written by Nancy K. Stalker and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with History categories.
DEVOURING JAPAN interrogates the global rise and spread of Japanese cuisine through offering original insights into Japanese culinary history, practice, and food-related values by an illustrious roster of food historians and Japan experts. Essays address the evolution of particular foodstuffs, their representation in literature and film, the role of Japanese foods in regional, national, and international identities.
Devouring Japan
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Author : Nancy K. Stalker
language : en
Publisher:
Release Date :
Devouring Japan written by Nancy K. Stalker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with SOCIAL SCIENCE categories.
"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."--
Shunju
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Author : Takashi Sugimoto
language : en
Publisher: Tuttle Publishing
Release Date : 2013-01-15
Shunju written by Takashi Sugimoto and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-15 with Cooking categories.
Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. Sections include: The Seasonal Kitchen Spring foods Summer foods Autumn foods Winter foods
Understanding The Japanese Food And Agrimarket
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Author : Andrew D O'Rourke
language : en
Publisher: CRC Press
Release Date : 2020-09-10
Understanding The Japanese Food And Agrimarket written by Andrew D O'Rourke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-10 with Science categories.
The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market, they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets. Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine, grain products, beef, and fruits and vegetables. Some of the specific topics covered include: changes in Japanese food consumption Japanese food distribution system demand for beef products in Japan demand for vegetables and vegetable seeds Japanese wine market demand for bakery products new food products for the Japanese market developing trade relations in wood products Executives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the “multifaceted” nature and opportunities of the Japanese market.
Sake
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Author : Hideo Dekura
language : en
Publisher:
Release Date : 2015-11
Sake written by Hideo Dekura and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11 with Cooking categories.
Sake has been designed to introduce readers to information and explanations about matching different sakes with traditional and modern, fusion Japanese cuisine. As part of this introduction to the enjoyment of sake, author Hideo Dekura begins by highlighting 28 of the most respected Kuramotos (sake brewers) in Japan. Each is explained in terms of their methods and what gives each brand its individual characteristics. Discover the strong work ethic needed to achieve the respected and admired level of workmanship that is required by the Kuramotos. This book is intended as a beginner's guide to explore how different sakes and food are combined to provide the perfect culinary balance. Readers will go on a journey of self-discovery to find the best makers of the very coolest Japanese sake brands and find out how to enjoy each with traditional and modern Japanese dishes.
The Global Japanese Restaurant
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Author : James Farrer
language : en
Publisher: University of Hawaii Press
Release Date : 2023
The Global Japanese Restaurant written by James Farrer and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with Business & Economics categories.
"With more than 120,000 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 reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--
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Author : BNN Shin-sha
language : en
Publisher:
Release Date : 2014-08
written by BNN Shin-sha and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08 with Beverages categories.
全国のお菓子を中心としたギフト、てみやげ、おもたせ、お取り寄せ。贈る楽しみ、贈られる喜びを演出する、パッケージデザインの事例集。