hotels, Western-style 39–40 Fujiya Hotel, Miyanoshita 43, 43 Grand Hotel, Yokohama 39, 40, 45 Imperial Hotel, Tokyo 14, 46, 47 Tsukiji Hotel (Hôtel des Colonies), Tokyo 13–14, 45 (Tsukiji) Seiyōken Hotel, Tokyo 14, 15, 45, 46 housewife (shufu) 90–91, 122 Hozumi Utako 41, 46 Hygiene Experiment Stations 120 Imperial Government Institute for Nutrition 121–2 Industrial Guild of Ship’s Biscuits Manufacturers 124–5 Inoue Kaoru 46 Ishiguro Tadanori 70 Japan Consumers’ Co-operative Union (Seikyō) 169–71, 172 Japan Women’s College 101–3, 102, 106, 108 Japanese residents (outside Japan) 140, 147, 181–2, 183, 185, 190 Japaneseness 10, 88, 109, 112, 144, 175–6, 191 kaitenzushi see rotary sushi Kanagaki Robun 31, 32, 33 Kanie Ichitarō 58–60, 58 Katamura Shigetake 14, 45 Kawashima Shirō 82, 136 Kitaōji Rosanjin 112 kitchens 53, 78, 91, 123–4 Knollys, Major Henry 36–7, 63–4, 66, 143 Koike Masanao 120 Korean cuisine 9, 148–9, 155; see also yakiniku Kusano Jōkichi 43–4, 55 lara (Licensed Agencies for Relief in Asia) 156, 157 238 Marumoto Shōzō 124 Matsuda Masanori 61 McDonald’s 164–6, 164, 170 meal, Japanese-style 7–8, 67–8, 84, 95 meat; see also beef and canned food ambiguous position of 28–9 and Western residents 29–31 as medicine 27 dishes 8, 45, 48–9, 54, 77, 80, 82, 85, 107, 147, 150, 162–3, 172 fashion for eating 24, 31–4 growing consumption of 151 taboo against eating 24–7 ‘Meatless Day’ 128 Meidi-ya 54, 147 Meiji elite 18, 20–23, 23, 33, 41, 89, 139, 149 Meiji Restoration 15, 16–17, 140 menus 13, 36, 45, 46, 47–9, 52–3, 72, 75–6, 85, 104–6, 110, 111, 137, 162–3, 184, 198 middle class 87–90, 92, 98–101, 108 ‘new middle class’ 89–90 military catering 65–6, 70–73, 123–4 and Chinese dishes 79, 82–5, 147–8 and yōshoku 76, 79, 80, 82–5 reforming 76–9 military rations 63, 64–5, 66, 72, 75, 136 Misono 186–8 modernity 15–17, 23–4, 31–3, 49–52, 62, 81, 84, 87, 91, 98–9, 119–20, 138, 144, 147, 152, 177–8 Mori Ōgai (Rintarō) 65, 69, 120 Mos Burger 170, 172, 172 national culture 20, 23–4, 177–8 National Nutrition Survey 135 Nobu 183–4, 191 Noguchi Hokugen 21, 139 noodles and dumplings 7, 42, 45, 53, 85, 104, 107, 130, 134, 140, 148, 163, 193, 197–9 gyōza 7, 140–41, 199 rāmen (Shina soba) 141, 144–7, 145,
146, 199 nutrition 21, 33, 63–4 militarization of 123–7, 136–7 public 117, 119, 121–3, 134–6 science of 37, 119–20, 121; see also home economics Ōe Sumi 98 okonomiyaki 186–7, 187 organic farming 169–70, 172–3 pedlars 54, 55, 66, 95 prices 45–6, 49, 52–3, 57, 106, 170, 194, 199 rationing 123, 128–31, 132, 150, 157 recipes 73–4, 78–9, 103–4, 106–7 restaurants and eateries 7, 165–6, 168–9 ‘beast restaurants’ (momonjiya) 27–9 Chinese 79, 144–7 ‘family restaurants’ (famiresu) 7, 114 Korean 149–52 pre-modern 42–3, 94, 95, 96, 111–12 Western-style 14, 40–41, 43–50, 51–4, 60 Rice Riots 121 ‘rich country, strong army’ (fukoku kyōhei) 59, 87, 176 Rising Sun Flag Lunch (Hinomaru bentō) 117–18, 118, 128 Rodrigues, João 26 rotary sushi (kaitenzushi) 191–6, 193, 198 Ryōyū (‘Provisions’ Companion’) 101, 124 Ryōyūkai 122, 123–4, 136 Saiki Tadasu 121–2 Sasaki Sachiko 102 ‘salary man’ (sarariiman) 89; see also ‘new middle class’ Shibusawa Eiichi 41, 46 Shiraishi Yoshiaki 191, 193 school lunches 157–8, 161–4 School of Provisions 122 staple food 10, 66–7, 68, 69, 73, 115, 125, 239 129–31, 134, 140, 148, 158 bread 37–8, 69, 73, 77, 130–31, 134, 137, 157–8, 162–3 potatoes 8, 40, 48, 54, 56–8, 66–7, 72, 74, 75, 76, 77, 80, 82, 85, 103–7, 129, 130, 134, 162–3 rice 7–8, 10, 61, 66–8, 77, 83–4, 86, 95, 115, 118–19, 128–32, 136–7, 158–9, 176 rice-barley mixture 69, 70–71, 73, 74, 79 ship’s biscuits (kanpan) 64–5, 75, 124–6, 126, 128 Starbucks 166–7, 166 sukiyaki 151, 187; see also gyūnabe sushi boom (outside Japan) 182–4, 195–7 Suzuki Umetarō 69 table, shared (chabudai) 94–5 Takagi Kanehiro 69, 120 taste, homogenization of 60–61, 79–86, 101, 140 Tawara Yoshizumi 120 tea ceremony (chanoyu) 108–10 teppanyaki 181, 186–90, 186 Tetsuka Kaneko 48 Tokyo Institute for Nutrition and Provisions 123 Treat, Ulysses S. 62 treaty ports 17, 29–31, 35–6, 37–42 vegetables 56, 57, 67, 95, 103, 116, 129, 132, 167 Kyoto (Kyō yasai) 168–9; see also organic farming pickled 8, 9, 64, 66, 68, 75–6, 95, 117, 152–4 Western (Seiyō yasai) 56–8, 106; see also Kanie Ichitarō Vivero y Velasco, Rodrigo de 27 Wagamama 197–9, 198 wars Cold 156
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Modern Japanese Cuisine Food, Power
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Modern Japanese Cuisine Food, Power
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Contents Introduction 7 1 Western F
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A contemporary home meal. (Chikuzen
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multiculturalism in contemporary Ja
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themselves experts on it. They all
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entremets Pudding à la Diplomate M
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controlled the emperor. The only st
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Eating for ‘Civilization and Enli
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the daily life of the Palace at all
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The new faces, the old historical n
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was to become the crucial strategy
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concern ‘to preserve draft animal
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various types of meat indicates tha
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Westerners slaughtering and butcher
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Japanese enjoying beef stew, from K
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of the meat-eating taboo fitted per
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Foreign settlement house in Yokoham
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My health is miserable, my appetite
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Dining-room of the Grand Hotel in Y
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William Gray Dixon (1854-1928), who
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opened in 1863, may have been prece
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Prices of set menus at top Western-
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Poached eggs Omelettes Beefsteak Co
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uilding blocks for the new dining s
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Lunch room at the Takashimaya depar
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interconnectedness between food-pro
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Three Strengthening the Military Fa
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further inhibited their diffusion.
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the hope of increasing sales, Ichit
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in Meiji Japan. Yanagisawa Sakichi
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dwarfish - too small, in fact, for
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quo, by discarding the prevailing p
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usually consisted of a bowl of rice
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Modernizing Military Catering Berib
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availability of foodstuffs. Moreove
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Fried rice Boiled rice and barley s
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were easiest to procure on location
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in the military was also far above
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division (and its location) Imperia
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homogenizing effect of industrially
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Conscripts at table, 1938. new tast
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Soldiers preparing rice balls, 1937
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Although serving the interests of t
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‘A Page from the Accounting Book
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A middle-class family at dinner, a
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An urban working family at a shared
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An issue of the magazine Fujin zass
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ecame a standard sight at Western-i
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they affected the cooking practices
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to try new recipes and made homemak
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A weekly menu (side dishes to be se
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An array of methods was employed by
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were sweet azuki bean soup with mil
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The style is known nowadays under t
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However, the principles of beauty o
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Japanese home cookery for future ge
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City dwellers planting vegetables b
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The ‘Rising Sun Lunch Box’ (Hin
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conscription made modern nation sta
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made public on a daily basis by the
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menus - were propagated as an examp
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Ship’s biscuits factory, c. 1940s
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than rice (which became increasingl
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In the long run, the wartime ration
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Wartime communal cooking provided a
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Defeat: Japan in the Wake of World
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1955 Eiyō no seirigaku [Physiology
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Six The Culinary Consequences of Ja
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hishio, is recorded to have been us
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A Chinese servant waiting on Wester
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Chinatown restaurant. Only a handfu
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A typical rāmen restaurant in rura
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kyōkasho (‘Catering Textbook for
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was supplied, largely illegally, by
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historically embedded than is gener
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Kimch’i production in Japan, 1980
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Seven Multiple Circuits of Affluenc
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School lunch centred on bread and m
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The emergence of a consumer market
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the catering departments of each sc
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Japan’s school lunch program, whi
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of the most powerful mechanisms of
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A kiosk with food souvenirs is indi
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fact that it began to offer to thei
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One of the characteristic features
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Home Buddhist altar with offerings
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mixture of old and new, with clear
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ather works as the basic social bon
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processes. Examining the strategies
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the sugar plantations of Hawai’i,
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‘Local’ sushi varieties of the
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Benihana restaurants operate a sush
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- Page 202 and 203: References Introduction 1 Michael A
- Page 204 and 205: 6 Ōhama and Yoshihara, Edo, Tōky
- Page 206 and 207: 54 John Mertz, Novel Japanese: Spac
- Page 208 and 209: kigen, pp. 74, 80. 35 Basil H. Cham
- Page 210 and 211: A Research Review, ed. H. J. Teuteb
- Page 212 and 213: Kinenkai, ed., Sūji de miru Nihon
- Page 214 and 215: Japan,, pp. 65, 93. 10 Sand, House
- Page 216 and 217: 61 Kumakura Isao, ‘Tea and Japan
- Page 218 and 219: 19 Imada Setsuko, ‘Dainiji sekai
- Page 220 and 221: 5 Noguchi Hokugen, ‘Shokumotsu ch
- Page 222 and 223: also Chōsen Sōtokufu Shokusankyok
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- Page 226 and 227: ed. K. J. Cwiertka with B.C.A. Walr
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- Page 236 and 237: Marianne Lien and Brigitte Nerlich,
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