Branding Japanese food : from meibutsu to washoku /
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 Rep...
| Main Authors: | , |
|---|---|
| פורמט: | Licensed eBooks |
| שפה: | אנגלית |
| יצא לאור: |
Honolulu :
University of Hawaii Press
[2020]
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| סדרה: | Food in Asia and the Pacific.
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| גישה מקוונת: | https://www.jstor.org/stable/10.2307/j.ctvgs096q |
תוכן הענינים:
- List of Illustrations and Tables
- Acknowledgments
- Notes to the Reader
- Introduction
- 1. One Soup and Three Side Dishes
- 2. What's in a Name?
- 3. Meibutsu and Commercialized Travel in Early Modern Japan
- 4. Omiyage
- How to Concoct a Local Flavor
- 5. A Wolf in Sheep's Clothing
- Conclusion
- Appendix
- Notes
- References
- Index
- About the Authors.