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...
| Autori principali: | , |
|---|---|
| Natura: | Licensed eBooks |
| Lingua: | inglese |
| Pubblicazione: |
Honolulu :
University of Hawaii Press
[2020]
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| Serie: | Food in Asia and the Pacific.
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| Accesso online: | https://www.jstor.org/stable/10.2307/j.ctvgs096q |
Sommario:
- 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.