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Management in World War II (Stanford, ca, 1953), p. 27.
8 Ogi Shinzō et al., eds, Edo, Tōkyō gaku jiten (Tokyo, 1987), p. 502; Aoba, Yasai no
Nihon shi, pp. 213–16.
9 Andrew Gordon, A Modern History of Japan: From Tokugawa Times to the Present
(New York and Oxford, 2003), pp. 66–76; See also Gotaro Ogawa, The
Conscription System in Japan (New York, 1921), pp. 3–69.
10 Fukuda Kenji, Kanie Ichitarō: Tomato kakō no senkusha (Tokyo, 1974), pp. 18–32;
Gordon, A Modern History of Japan, p. 95
11 Ibid., pp. 34–64, 73–117.
12 Ibid., pp. 151–5; Kagome Hachijūnen Shi Hensan Iinkai, ed., Kagome hachijūnen
shi (Nagoya, 1978), p. 154.
13 Nihon Kanzume Kyōkai, Kanzume raberu hakubutsukan (Osaka, 2002), p. 2.
14 Yamanaka Shirō, Nihon kanzume shi (Tokyo, 1962), vol. i, pp. 62–7, 83–4; Fumiko
Fujita, American Pioneers and the Japanese Frontier: American Experts in Nineteenth-
Century Japan (Westport, ct, 1994), pp. 15–41; Bekkai-chō Kyōdo Shiryōkan,
Kaitakushi Bekkai kanzumejo (Bekkai, 2004), www.betsukai.gr.jp/homepage/
yakuba/510_kyoudo/kanzume (accessed 30 October 2005).
15 Shōwa Joshi Daigaku Shokumotsugaku Kenkyūshitsu, Kindai Nihon shokumotsu
shi (Tokyo, 1971), p. 65.
16 Yamanaka, Nihon kanzume shi, pp. 657–71.
17 Katarzyna J. Cwiertka, ‘From Yokohama to Amsterdam: Meidi-ya and Dietary
Change in Modern Japan’, in Japanstudien 12: Essen und Ernährung im Modernen
Japan, ed. N. Liscutin and R. Haak (Munich, 2000), pp. 45–63.
18 R. W. Pilcher et al., ed., The Canned Food Reference Manual (New York, 1943),
pp. 25–32; Jack Goody, Cooking, Cuisine and Class: A Study in Comparative
Sociology (Cambridge, 1982), pp. 154–61; Mark William Wilde, ‘Industrialization
of Food Processing in the United States, 1860‒1960’ (PhD thesis, University of
Delaware, 1988), pp. 1–27; Martin Bruegel, ‘How the French Learned to Eat
Canned Food, 1809–1930s’, in Food Nations: Selling Taste in Consumer Societies,
ed. W. Belasco and P. Scranton (New York and London, 2002), pp. 113–30.
19 Simon Naylor, ‘Spacing the Can: Empire, Modernity and the Globalisation of
Food’, Environment and Planning, a, 32 (2000), pp. 1625–39; J.A.G. Roberts,
China to Chinatown: Chinese Food in the West (London, 2002), pp. 69–70, 86;
Richard R. Wilk, ‘Food and Nationalism: The Origins of “Belizean Food”’, in
Food Nations: Selling Taste in Consumer Societies, ed. W. Belasco and P. Scranton
(New York and London, 2002), pp. 71–5.
20 Mark R. Finlay, ‘Early Marketing of the Theory of Nutrition: The Science and
Culture of Liebig’s Extract of Meat’, in The Science and Culture of Nutrition, ed.
H. Kamminga and A. Cunningham (Amsterdam and Atlanta, ga, 1995), p. 49.
21 Ōhama Tetsuya, Meiji no bohyō: Shomin no mita nisshin, nichiro sensō (Tokyo,
1990), pp. 26–8; Carl Mosk, Making Health Work: Human Growth in Modern Japan
(Berkeley, ca, 1996), p. 54.
22 Adel P. den Hartog, ‘Modern Nutritional Problems and Historical Nutrition
Research, with Special Reference to the Netherlands’, in European Food History:
207