Branding Japanese Food - Cwiertka, Katarzyna J.; Miho, Yasuhara
28,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
14 °P sammeln
  • Broschiertes Buch

The first book in English on the use of food for the purpose of place branding in Japan. At the centre 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 Representative List of the Intangible Cultural Heritage of Humanity.

Andere Kunden interessierten sich auch für
Produktbeschreibung
The first book in English on the use of food for the purpose of place branding in Japan. At the centre 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 Representative List of the Intangible Cultural Heritage of Humanity.
Autorenporträt
Katarzyna J. Cwiertka is professor of modern Japan studies at Leiden University, the Netherlands. Yasuhara Miho has published on a variety of topics within Japanese culinary history. Her expertise on the wartime period (1937-1945) is particularly strong. Yasuhara is coauthor of Himerareta washokushi (2016) and ""Beyond Hunger: Grocery Shopping, Cooking and Eating in 1940s Japan"", which is included in the edited volume Japanese Foodways, Past and Present (2010). Christine R. Yano is professor of anthropology at the University of Hawai'i at Manoa. Robert Ji-Song Ku is associate professor of Asian and Asian American studies at Binghamton University of the State University of New York.