Skip to main content
SpringerLink
Log in

Global Recognition and Domestic Containment: Culinary Soft Power in Japan

  • Chapter
  • First Online:
Feeding Japan

Abstract

Cultural practices are subject to constant change, hybridization, indigenization, and forces of re-territorialization, which is an attempt to re-confirm the link to a locality. Taking Japan as an example, this chapter analyses the efforts of a national government to engage in the process of re-territorialization on two levels, the global and the domestic level. Globally, the Japanese government makes use of culinary soft power and internationally recognized institutions such as the United Nations Educational, Scientific and Cultural Organization (UNESCO) to gain recognition for a pristine national haute cuisine. Domestically, the Japanese government aims to contain the realities of culinary globalization through a state-led food education campaign, which emphasizes the responsibility of the individual for a healthy body and good eating. This two-fold approach towards countering globalization involves different representations of Japanese food: whereas an elaborate cuisine represents a form of culinary soft power globally, a mundane culinary style focuses on the consumption of rice and locally produced food.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 129.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Notes

  1. 1.

    Tomlinson, Globalization and Culture.

  2. 2.

    Sakamoto and Allen observe as follows: ‘As the de-territorialization of culture progresses with globalization, dislocating cultural artifacts from their place of “origin” and reinserting them into a new location and context, the nation-state and national subject are attempting to re-establish their claims of ownership of culture.’ Sakamoto and Allen, ‘There’s Something Fishy About that Sushi’, 116.

  3. 3.

    Giddens, The Consequences of Modernity, 21.

  4. 4.

    Tomlinson, Globalization and Culture.

  5. 5.

    Nützenadel and Trentmann, Food and Globalization; Cwiertka, Modern Japanese Cuisine, Rath and Assmann, Japanese Foodways. Past and Present; Farrer, Globalization, Food and Social Identities in the Asia Pacific Region; ibid., ‘Introduction: Traveling Cuisines in and out of Asia’; Watson, Golden Arches East. McDonald’s in East Asia.

  6. 6.

    Farrer, ‘Introduction: Traveling Cuisines in and out of Asia’; Bestor, ‘How Sushi Went Global’.

  7. 7.

    Cwiertka, Modern Japanese Cuisine; Sternsdorff-Cisterna, ‘Food and Place’.

  8. 8.

    Billig, Banal Nationalism.

  9. 9.

    Ferguson Parkhurst, ‘Culinary Nationalism’; Ferguson Parkhurst, ‘A Cultural Field in the Making’.

  10. 10.

    DeSoucey, ‘Gastronationalism’.

  11. 11.

    Ibid.

  12. 12.

    Farrer, ‘Introduction: Traveling Cuisines in and out of Asia’.

  13. 13.

    Ferguson Parkhurst, ‘A Cultural Field in the Making’, 603.

  14. 14.

    Ibid., 624.

  15. 15.

    Akagawa, ‘Intangible Heritage and Embodiment’, 73.

  16. 16.

    Kurin, ‘Safeguarding Intangible Cultural Heritage’, 47; Suzuki, ‘The Buddha of Kamakura’.

  17. 17.

    Akagawa, ‘Intangible Heritage and Embodiment’, 74.

  18. 18.

    Haghirian, ‘The Historical Development of Japanese Consumerism’, 5.

  19. 19.

    Kurin, ‘Safeguarding Intangible Cultural Heritage’, 47; Akagawa, ‘Intangible Heritage and Embodiment’, 73.

  20. 20.

    Akagawa, ‘Intangible Heritage and Embodiment’, 77.

  21. 21.

    Cameron, ‘UNESCO and Cultural Heritage: Unexpected Consequences’, 324.

  22. 22.

    UNESCO, ‘International Convention’; Kirschenblatt-Gimblett, ‘Intangible Heritage as Metacultural Production’, 61.

  23. 23.

    Farrer, ‘Introduction: Traveling Cuisines in and out of Asia’, 10.

  24. 24.

    UNESCO, ‘What is Intangible Heritage?’; Kurin, ‘Safeguarding Intangible Cultural Heritage’, 10.

  25. 25.

    Harada, Washoku to wa nani ka, 11.

  26. 26.

    Sakamoto and Allen, ‘There’s Something Fishy About that Sushi’, 110.

  27. 27.

    Shoku bunka kenkyū suishin kondankai, ‘Nihon shoku-bunka no suishin’, 9.

  28. 28.

    Sakamoto and Allen, ‘There’s Something Fishy About that Sushi’, 110; Farrer, ‘Introduction: Traveling Cuisines in and out of Asia’, 11.

  29. 29.

    Sanchanta, ‘Japan’s “Sushi Police” Are on a Roll’.

  30. 30.

    Sakamoto and Allen, ‘There’s Something Fishy About that Sushi’, 112; Farrer, ‘Introduction: Traveling Cuisines in and out of Asia’, 11; Organization to Promote Japanese Restaurants Abroad (JRO) [Nihonshoku resutoran kaigai fukyū suishin kikō], http://jronet.org.e.rl.hp.transer.com/restaurant/.

  31. 31.

    I am grateful to Fukutomi Satomi for drawing my attention to the scholarly debate on authenticity. Authenticity has been discussed from the perspectives of sociology (MacCannell, ‘Staged Authenticity; Reisinger and Steiner ‘Reconceptualizing Object Authenticity’; Lu and Fine, ‘The Presentation of Ethnic Authenticity’, and Molz, ‘Tasting an Imagined Thailand’), in heritage and museum studies (Cameron, ‘UNESCO and Cultural Heritage: Unexpected Consequences’), and more recently in consumer theory (Zukin, ‘Consuming Authenticity’; Pratt, ‘Food Values. The Local and the Authentic’).

  32. 32.

    Pratt, ‘Food Values. The Local and the Authentic’, 293.

  33. 33.

    Ibid., 294.

  34. 34.

    Reisinger and Steiner, ‘Reconceptualizing Object Authenticity’, 69.

  35. 35.

    Organization to Promote Japanese Restaurants Abroad (JRO) [Nihonshoku resutoran kaigai fukyū suishin kikō], http://jronet.org.e.rl.hp.transer.com/restaurant/.

  36. 36.

    Reisinger and Steiner, ‘Reconceptualizing Object Authenticity’, 68. MacCannell describes the tourists of modernity as ‘motivated by a desire to see life as it is really lived, even to get in with the natives, and, at the same time, they are deprecated for always failing to achieve these goals’. (MacCannell, ‘Staged Authenticity’, 592). In this context, ‘[t]he term “tourist” is increasingly used as a derisive label for someone who seems content with his obviously inauthentic experiences.’ MacCannell, ‘Staged Authenticity’, 592.

  37. 37.

    Reisinger and Steiner, ‘Reconceptualizing Object Authenticity’, 71. See also Beer, ‘Authenticity and Food Experience’, 158.

  38. 38.

    Beer, ‘Authenticity and Food Experience’, 161.

  39. 39.

    Reisinger and Steiner, ‘Reconceptualizing Object Authenticity’, 72.

  40. 40.

    Ibid., ‘Reconceptualizing Object Authenticity’, 67; Beer, ‘Authenticity and Food Experience’, 158.

  41. 41.

    Another approach locates authenticity firmly in consumer theory as a concept, which is defined against mass culture and suggests a romantic tradition, which opposes modernity (Pratt, ‘Food Values. The Local and the Authentic’, 293). In his study on alternative food movements and authenticity, Pratt argues that alternative food movements seek to reconnect production and consumption which takes place in ‘a kind of pre-set discursive field, that of the natural, the organic, the local, the rooted, the distinctive, the authentic, this field being precisely that of romantic tradition’ (Pratt, ‘Food Values. The Local and the Authentic’, 287). Here, local food is being equated with authentic food in opposition to the artificial, adulterated, and mass-produced food of modernity. Sharon Zukin defines authenticity as ‘consumption spaces outside the standardized realm of mass consumption’ (Zukin, ‘Consuming Authenticity’, 735–736).

  42. 42.

    Iwasa, ‘Ishizuka Sagen’, 20; Iwasa, ‘Shokuiku no so’, 46; Kojima, ‘Responsibility or Right to Eat Well?’, 49.

  43. 43.

    Maclachlan, ‘Global Trends vs. Local Traditions’, 250.

  44. 44.

    MHLW, ‘Heisei 25 nen kokumin kenkō chōsa kekka no gaiyō’. Obesity is defined differently in Japan than in the United States or in Europe. The body mass index (BMI), a person’s weight in kilograms (kg)/height in metres squared, is also used in Japan as a standard measuring device, but according to the Japan Dietetic Association (JDA) [Nihon Eiyōshikai], a person with a BMI between 25 and 30 who would be considered overweight in ‘Western’ countries, is considered obese in Japan. This rigid definition of obesity explains the higher rates of obese people in Japan. The JDA [Nihon Eiyōshikai], 9. http://www.dietitian.or.jp/assets/data/learn/marterial/vol4-No1.pdf.

  45. 45.

    MHLW, ‘Heisei 25 nen tokusei kenkō shinsa – tokutei hoken shidō no jisshi jōkyō’.

  46. 46.

    MAFF, ‘Shokuji baransu gaido ni tsuite’.

  47. 47.

    Distribution System Research Centre.

  48. 48.

    Tanaka and Miyoshi, ‘School Lunch Program for Health Promotion Among Children in Japan’, 156.

  49. 49.

    Guthman and DuPuis, ‘Embodying Neoliberalism’, 443.

  50. 50.

    Kimura, ‘Nationalism, Patriarchy, and Moralism’, 205.

  51. 51.

    The term nyūgō jūgō derives from the proverb ‘gō ni iritewa, gō ni shitagae’, which can be translated as: ‘When in Rome, do as the Romans do’. However, in using this term, Ishizuka Sagen referred to the health benefits of eating locally.

  52. 52.

    Iwasa, ‘Ishizuka Sagen’, 22.

  53. 53.

    MAFF, ‘Heisei 26nen (gaisan-chi)’.

  54. 54.

    Assmann, ‘Food Action Nippon and Slow Food Japan’; see also chapters by Farina and O’Shea in this volume.

  55. 55.

    Elms, ‘The Trans-Pacific Partnership Trade Negotiations’; see also chapters by Reiher and O’Shea in this volume.

  56. 56.

    Yamashita, ‘Ensuring Japan’s Food Security Through Free Trade Not Tariffs’.

  57. 57.

    Rath, ‘Rural Japan and Agriculture’, 481.

  58. 58.

    Cabinet Office, Shokuiku Hakusho, 128.

  59. 59.

    Cabinet Office, Shokuiku Hakusho, 3.

  60. 60.

    The food self-sufficiency rate is defined as the ratio of daily per capita caloric supply from domestically produced food to per capita daily caloric supply from food.

  61. 61.

    Food Action Nippon Website. http://syokuryo.jp/fan/.

  62. 62.

    Assmann, ‘Food Action Nippon and Slow Food Japan’.

Bibliography

  • Aikawa, Noriko. ‘An Historical Overview of the Preparation of the UNESCO International Convention for the Safeguarding of the Intangible Cultural Heritage’. Museum International 56, 1–2 (2004), 137–149.

    Article  Google Scholar 

  • Akagawa, Natsuko. ‘Intangible Heritage and Embodiment: Japan’s Influence on Global Heritage Discourse’. In A Companion to Heritage Studies, eds. William Logan, Máiréad Nic Craith, and Ullrich Kockel, 69–86. Sussex: Wiley Blackwell, 2016.

    Google Scholar 

  • Assmann, Stephanie. ‘Food Action Nippon and Slow Food Japan: The Role of Two Citizen Movements in the Rediscovery of Local Foodways’. In Globalization, Food and Social Identities in the Asia Pacific Region, ed. James Farrer, Tokyo: Sophia University, 2010. http://icc.fla.sophia.ac.jp/global%20food%20papers/.

    Google Scholar 

  • Beer, Sean. ‘Authenticity and Food Experience – Commercial and Academic Perspectives’. Journal of Foodservice 19 (2008): 153–163.

    Article  Google Scholar 

  • Bestor, Theodore C. ‘How Sushi Went Global’. In The Cultural Politics of Food and Eating. A Reader, eds. James L. Watson and Melissa L. Caldwell, 13–20. Oxford: Blackwell Publishing, 2007.

    Google Scholar 

  • Billig, Michael. Banal Nationalism. London: Sage, 1995.

    Google Scholar 

  • Cabinet Office of Japan (Naikakufu). Shokuiku Hakusho [Shokuiku White Book]. Tokyo, 2015.

    Google Scholar 

  • Cameron, Christina. ‘UNESCO and Cultural Heritage: Unexpected Consequences’. In A Companion to Heritage Studies, eds. William Logan, Máiréad Nic Craith, and Ullrich Kockel, 323–336. Sussex: Wiley Blackwell, 2016.

    Google Scholar 

  • Cwiertka, Katarzyna J. Modern Japanese Cuisine: Food, Power, and National Identity. London: Reaktion Books, 2006.

    Google Scholar 

  • Debevec, Liza, and Blanka Tivadar. ‘Making Connections Through Foodways: Contemporary Issues in Anthropological and Sociological Studies of Food’. Anthropological Notebooks 12, 1 (2006), 5–16.

    Google Scholar 

  • DeSoucey, Michaela. ‘Gastronationalism: Food Traditions and Authenticity Politics in the European Union’. American Sociological Review 75, 3 (2010), 432–455.

    Article  Google Scholar 

  • Elms, D. K. ‘The Trans-Pacific Partnership Trade Negotiations: Some Outstanding Issues for the Final Stretch’. Asian Journal of WTO and International Health Law and Policy (AJWH) 8 (2013): 371–391. Nanyang Technological University: China.

    Google Scholar 

  • Farrer, James. ed. Globalization, Food and Social Identities in the Asia Pacific Region. Tokyo: Sophia University, 2010. http://icc.fla.sophia.ac.jp/global%20food%20papers/.

    Google Scholar 

  • Farrer, James. ‘Introduction: Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization’. In The Globalization of Asian Cuisines. Transnational Networks and Culinary Contact Zones, ed. James Farrer, 1–19. New York and Basingstoke: Palgrave Macmillan, 2015.

    Chapter  Google Scholar 

  • Ferguson Parkhurst, Priscilla. ‘A Cultural Field in the Making: Gastronomy in 19th Century France’. American Journal of Sociology 104, 3 (1998), 597–641.

    Article  Google Scholar 

  • Ferguson Parkhurst, Priscilla. ‘Culinary Nationalism’. Gastronomica. The Journal of Food and Culture 10, 1 (2010), 102–109.

    Article  Google Scholar 

  • Food Action Nippon. http://syokuryo.jp/fan/.

  • Giddens, Anthony. The Consequences of Modernity. Cambridge: Polity Press, 1990.

    Google Scholar 

  • Guthman, Julie, and Melanie DuPuis. ‘Embodying Neoliberalism: Economy, Culture, and the Politics of Fat’. Environment and Planning D 24 (2006), 427–448.

    Article  Google Scholar 

  • Haghirian, Parissa. ‘The Historical Development of Japanese Consumerism’. In Japanese Consumer Dynamics, ed. Parissa Haghirian, 3–17. Basingstoke: Palgrave Macmillan, 2011.

    Chapter  Google Scholar 

  • Harada, Nobuo. Washoku to wa nani ka. Umami no bunka wo saguru [What is Japanese Cuisine? In Search of the Culture of Umami]. Tokyo: Kadokawa, 2014.

    Google Scholar 

  • Hiroyuki, Suzuki. ‘The Buddha of Kamakura and the “Modernization” of Buddhist Statuary in the Meiji Period’. Transcultural Studies 1 (2011). https://heiup.uni-heidelberg.de/journals/index.php/transcultural/rt/printerFriendly/7332/2965.

  • Iwasa, Seiichi. ‘Ishizuka Sagen. 117 nen mae no onegai’ [Ishizuka Sagen. A Plea 117 Years Ago]. Shokuseikatsu [Dietary Life] 107, 07 (2013), 17–24.

    Google Scholar 

  • Iwasa, Seiichi. Shokuiku no so. Ishizuka Sagen Monogatari [The Father of Shokuiku. The Story of Ishizuka Sagen]. Osaka: Japan Microbiotic Association, 2010.

    Google Scholar 

  • Japan Dietetic Association [Nihon Eiyōshikai]. http://www.dietitian.or.jp/consultation/a_01.html.

  • Japan Dietetic Association [Nihon Eiyōshikai]. ‘Kōhō. Eiyō Nihon – ishizue’ [Report. Nutrition Japan. Framework] 4, 1. 1 June, 2014. http://www.dietitian.or.jp/assets/data/learn/marterial/vol4-No1.pdf.

  • Kimura Hirata, Aya. ‘Nationalism, Patriarchy, and Moralism: The Government-Led Food Reform in Contemporary Japan’. Food and Foodways: Explorations in the History and Culture of Human Nourishment 19, 3 (2011), 201–227.

    Article  Google Scholar 

  • Kirshenblatt-Gimblett, Barbara. ‘Intangible Heritage as Metacultural Production’. Museum International 221–222, 56, 1–2 (2004), 52–65.

    Article  Google Scholar 

  • Kojima, Aiko. ‘Responsibility or Right to Eat Well? Food Education (Shokuiku) Campaign in Japan’. Stanford Journal of East Asian Affairs (SJEAA) 11, 1 (2011), 48–60.

    Google Scholar 

  • Kurin, Richard. ‘Safeguarding Intangible Cultural Heritage: Key Factors in Implementing the 2003 Convention’. International Journal of Intangible Heritage 2 (2007), 9–20.

    Google Scholar 

  • Lu, Shun, and Gary Alan Fine. ‘The Presentation of Ethnic Authenticity. Chinese Food as a Social Accomplishment’. The Sociological Quarterly 26, 3 (2005), 535–553.

    Google Scholar 

  • MacCannell, Dean. ‘Staged Authenticity: Arrangements of Social Space in Tourist Settings’. American Journal of Sociology 79, 3 (1973), 589–603.

    Article  Google Scholar 

  • Maclachlan, Patricia L. ‘Global Trends vs. Local Traditions. Genetically Modified Foods and Contemporary Consumerism in the United States, Japan, and Britain’. In The Ambivalent Consumer. Questioning Consumption in East Asia and the West, eds. Garon Sheldon and Patricia L. Maclachlan, 236–259. Ithaca, NY: Cornell Press, 2006.

    Google Scholar 

  • Ministry of Agriculture, Forestry and Fisheries (MAFF). ‘Heisei 26 nen (gaisan-chi), Heisei 25 nen (kakutei-cho) no todōfuken-betsu shokuryō jikyūritsu’ [Food Self-Sufficiency Rates by Prefecture. Estimated Values for 2014 and Definite Values for 2013], 2014. http://www.maff.go.jp/j/zyukyu/zikyu_ritu/attach/pdf/zikyu_10-1.pdf.

  • Ministry of Agriculture, Forestry and Fisheries (MAFF) ‘“Shokuji baransu gaido” ni tsuite’ [About the “Food Guide Spinning Top”]. http://www.maff.go.jp/j/balance_guide/.

  • Ministry of Education, Culture, Sports, Science and Technology (MEXT). ‘Bunkazai hogo’ [Protection of Cultural Heritage]. http://www.mext.go.jp/b_menu/hakusho/html/others/detail/1317734.htm.

  • Ministry of Health, Labour and Welfare (MHLW). ‘Heisei 25 nen kokumin kenkō eiyō chōsa kekka no gaiyō’ [Overview of the Results of the Survey of Health and Nutrition of the Japanese Population for the Year 2013], 2013. http://www.mhlw.go.jp/stf/houdou/0000067890.html.

  • Ministry of Health, Labour and Welfare (MHLW). ‘Heisei 25 nen tokutei kenkō shinsa – tokutei hoken shidō no jisshi jōkyō’ [2013 Special Health Examination – State of the Implementation of Specific Health Guidance], 2013. http://www.mhlw.go.jp/bunya/shakaihosho/iryouseido01/dl/info03_h25_00.pdf.

  • Molz, Jennie Germann. ‘Tasting an Imagined Thailand: Authenticity and Culinary Tourism in Thai Restaurants’. In Culinary Tourism, ed. Lucy M. Long, 53–75. Lexington: The University Press of Kentucky, 2004.

    Google Scholar 

  • Nützenadel, Alexander, and Frank Trentmann eds. Food and Globalization. Consumption, Markets and Politics in the Modern World. London and New York: Berg, 2008.

    Google Scholar 

  • Organization to Promote Japanese Restaurants Abroad (JRO). [Nihonshoku resutoran kaigai fukyū suishin kikō], 2007. http://jronet.org.e.rl.hp.transer.com/restaurant/.

  • Pratt, Jeff. ‘Food Values. The Local and the Authentic’. Critique of Anthropology 27, 3 (2007), 285–300.

    Article  Google Scholar 

  • Rath, Eric C. ‘Rural Japan and Agriculture’. In A Companion to Japanese History, ed. William M. Tsutsui, 477–492. Malden and Oxford: Blackwell, 2007.

    Chapter  Google Scholar 

  • Rath, Eric C., and Stephanie Assmann eds. Japanese Foodways. Past and Present. Champaign: University of Illinois Press, 2010.

    Google Scholar 

  • Reisinger, Yvette, and Carol J. Steiner. ‘Reconceptualizing Object Authenticity’. Annals of Tourism Research 33, 1 (2005), 65–86.

    Article  Google Scholar 

  • Sakamoto, Rumi, and Matthew Allen. ‘There’s Something Fishy About that Sushi: How Japan Interprets the Global Sushi Boom’. Japan Forum 23, 1 (2011), 99–121.

    Article  Google Scholar 

  • Sanchanta, Mariko. ‘Japan’s ‘Sushi Police’ are on a Roll’. Financial Times, January 27, 2007. http://www.ft.com/intl/cms/s/0/35573fb2-adab-11db-8709-0000779e2340.html#axzz415ZTQGUk.

  • Shoku bunka kenkyū suishin kondankai [Committee for the Advancement of Research on Food Culture]. ‘Nihonshoku-bunka no suishin. Nihon burando no niaite’. [The Advancement of Japanese Food Culture. The Bearer of a Japanese Brand]. http://www8.cao.go.jp/syokuiku/more/plan/examine/2nd/pdf/reference05/5-11-1.pdf.

  • Solt, George. The Untold History of Ramen. How Political Crisis in Japan Spawned a Global Food Craze. Berkeley: University of California Press, 2014.

    Book  Google Scholar 

  • Sternsdorff-Cisterna, Nicolas. ‘Food and Place’. In Encyclopedia of Food and Agricultural Ethics, eds. Paul B. Thompson and David M. Kaplan, 824–830. Dordrecht: Springer Science + Business Media, Springer, 2013.

    Google Scholar 

  • Tanaka, Nobuko, and Miki Miyoshi. ‘School Lunch Program for Health Promotion among Children in Japan’. Asia Pacific Journal Clinical Nutrition 21, 1 (2012), 155–158.

    Google Scholar 

  • Tomlinson, John. Globalization and Culture. Chicago: The University of Chicago Press, 1999.

    Google Scholar 

  • United Nations Educational, Scientific and Cultural Organization (UNESCO). ‘International Convention for the Safeguarding of the Intangible Cultural Heritage’. Paris, 17 October 2003. http://unesdoc.unesco.org/images/0013/001325/132540e.pdf.

  • United Nations Educational, Scientific and Cultural Organization (UNESCO). ‘What is Intangible Heritage?’. http://www.unesco.org/culture/ich/index.php?lg=en&pg=00003.

  • United Nations Educational, Scientific and Cultural Organization (UNESCO). (n.d.). ‘Lists of Intangible Cultural Heritage and Register of Best Safeguarding Practices’. http://www.unesco.org/culture/ich/index.php?lg=en&pg=00559.

  • Veblen, Thorstein. The Theory of the Leisure Class. An Economic Study of Institutions. London: Penguin Books, 1994 [1899].

    Google Scholar 

  • Watson, James L. ed. Golden Arches East. McDonald’s in East Asia. Stanford: Stanford University Press, 1997.

    Google Scholar 

  • Yamashita, Kazuhito. ‘Ensuring Japan’s Food Security Through Free Trade Not Tariffs’. East Asia Forum, 2010. http://www.eastasiaforum.org/2010/03/10/ensuring-japans-food-security-through-free-trade-not-tariffs/.

  • Zukin, Sharon. ‘Consuming Authenticity’. Cultural Studies 22, 5 (2008 ), 724–748.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Hokkaido University, Sapporo, Japan

    Stephanie Assmann

Authors
  1. Stephanie Assmann
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Stephanie Assmann .

Editor information

Editors and Affiliations

  1. Department of Languages and Cultures, Ghent University, Ghent, Belgium

    Andreas Niehaus

  2. Department of Languages and Cultures, Ghent University, Ghent, Belgium

    Tine Walravens

Rights and permissions

Reprints and permissions

Copyright information

© 2017 The Author(s)

About this chapter

Cite this chapter

Assmann, S. (2017). Global Recognition and Domestic Containment: Culinary Soft Power in Japan. In: Niehaus, A., Walravens, T. (eds) Feeding Japan. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-319-50553-4_5

Download citation

  • DOI: https://doi.org/10.1007/978-3-319-50553-4_5

  • Published:

  • Publisher Name: Palgrave Macmillan, Cham

  • Print ISBN: 978-3-319-50552-7

  • Online ISBN: 978-3-319-50553-4

  • eBook Packages: Social SciencesSocial Sciences (R0)

Publish with us

Policies and ethics

Search

Navigation