Feeding Japan

Chapter 1 Introduction: Reconsidering Japanese Food

Chapter 2 ‘They Should Be Called Gluttons and Be Despised’: Food, Body and Ideology in Kaibara Ekiken’s Yōjōkun (1713)

Chapter 3 ‘Sweets Reimagined’: The Construction of Confectionary Identities, 1890–1930

Chapter 4 For Gluttons, Not Housewives: Japan’s First Gourmet Magazine, Kuidōraku

Chapter 5 Global Recognition and Domestic Containment: Culinary Soft Power in Japan

Chapter 6 Deconstructing ‘Kokushu’: The Promotion of Sake as Japan’s National Alcohol Drink in Times of Crisis in the Sake Industry

Chapter 7 The Drink of the Nation? Coffee in Japan’s Culinary Culture

Chapter 8 Forging Ahead with Bread: Nationalism, Networks and Narratives of Progress and Modernity in Japan

Chapter 9 Joining the Global Wine World: Japan’s Winemaking Industry

Chapter 10 Chinese Food Threatening the Japanese Table: Changing Perceptions of Imported Chinese Food in Japan

Chapter 11 Domesticating the Japanese Culinary Field in Shanghai

Chapter 12 Ḥalāl Foods Discourse and Constructing Muslim Identities in Japan

Chapter 13 Eating Japanese – Being Japanese: Ethnic Food in Hawai’i

Chapter 14 Japan in the International Food Regimes: Understanding Japanese Food Self-Sufficiency Decline

Chapter 15 The Trans-Pacific Partnership, Import Dependency, and the Future of Food Security in Japan

Chapter 16 Subsidized Tradition, Networks, and Power: Hamlet Farming in Japan’s Changing Agricultural Support and Protection Regime

Chapter 17 Eating School Lunches Together After the Fukushima Accident

Chapter 19 Discourse on Food Safety and the Trans-Pacific Partnership (TPP): Perspectives from Japan