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44 Seikatsu Jōhō Sentā Henshūbu, ed., Mosu no kokoro: Mosu bāgā hātofuru bukku
(Tokyo, 2006), p. 135.
45 Jussaume, Hisano and Taniguchi, ‘Food Safety in Modern Japan’, p. 221.
46 Seikatsu Jōhō Sentā Henshūbu, Mosu no kokoro, pp. 34–61.
47 Ibid., pp. 12–25.
48 Jane Cobbi, ‘Sonaemono: Ritual Gifts to the Deities’, in Ceremony and Ritual in
Japan, ed. J. van Bremen and D. P. Martinez (Richmond, Surrey, 1995), pp. 201–9.
49 Robert J. Smith, Ancestor Worship in Contemporary Japan (Stanford, ca, 1974),
pp. 90–91, 105, 133–4.
Conclusion: The Making of a National Cuisine
1 Harada Nobuo, Washoku to Nihon bunka: Nihon ryōri no shakai shi (Tokyo, 2005),
p. 10.
2 Ernest Gellner, Nationalism (London, 1997), p. 94.
3 John Tomlinson, Globalization and Culture (Cambridge, 1999), pp. 20–31, 43.
4 Gellner, Nationalism, p. 26, 51.
5 Rupert Emerson quoted in John Hutchinson, Modern Nationalism (London,
1994), p. 13.
6 Benedict Anderson, Imagined Communities (London, 1991), p. 6.
7 Gellner, Nationalism, pp. 20, 45.
8 Catherine Palmer, ‘From Theory to Practice: Experiencing the Nation in
Everyday Life’, Journal of Material Culture, iii/2 (1998), p. 182.
9 Anne Murcott, ‘Food as an Expression of Identity’, in The Future of the Nation
State: Essays on Cultural Pluralism and Political Integration, ed. S. Gustavsson and
L. Lewin (London, 1996), pp. 50–51
10 Ibid., p. 69.
11 Lewis M. Barker, ‘Building Memories for Foods’, in Psychobiology of Human Food
Selection, ed. L. M. Barker (Westport, ct, 1982), pp. 85–99; David E. Sutton,
Remembrance of Repasts: An Anthropology of Food and Memory (Oxford and
New York, 2001), pp. 159–71; Efrat Ben-Ze’ev, ‘The Politics of Taste and Smell:
Palestinian Rites of Return’, in The Politics of Food, ed. M. E. Lien and B. Nerlich
(Oxford and New York, 2004), pp. 142–6.
12 Eric Hobsbawm, ‘Introduction: Inventing Traditions’, in The Invention of
Tradition, ed. E. Hobsbawm and T. Ranger (Cambridge, 1983), pp. 1–14.
13 Richard 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), p. 70.
14 Igor Cusack, ‘African Cuisines: Recipes for Nation-Building?’, Journal of African
Cultural Studies, xiii/2 (2000), pp. 207–25; Arjun Appadurai, ‘How to Make a
National Cuisine: Cookbooks in Contemporary India’, Comparative Study of
Society and History, xxx/1 (1988), pp. 3–24; Jeffrey Pilcher, Que Vivan los
Tamales! Food and the Making of Mexican Identity (Albuquerque, nm, 1998).
15 Katarzyna J. Cwiertka, ‘Introduction’, in Asian Food: The Global and the Local,
223