War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia. While 1945 marked the beginning of peaceful recovery for Europe, military conflicts continued to play a critical role in the historical development of this part of the world. In essence, all wars in twentieth-century Asia stemmed from the political vacuum that developed after the fall of the Japanese Wartime Empire, intricately connecting one region with another. Yet, they have had often very diverse consequences, shattering the homes of some and bringing about affluence to others. Disarray of war may halt economic activities and render many aspects of life insignificant. The need for food, however, cannot be ignored and the social action that it requires continues in all circumstances. This book documents the effects of war on the lives of ordinary people through the investigation of a variety of connections that developed between war-waging and the production, distribution, preparation and consumption of food throughout Asia since the 1930s. The topics addressed range from issues at stake at the time of the conflicts, such as provisioning the troops and food rationing and food relief for civilians, to long-term, often surprising consequences of war waging and wartime mobilization of resources on the food systems, diets, and tastes of the societies involved. The main argument of this volume is that war has not been a mere disruption, but rather a central force in the social and cultural trajectories of twentieth-century Asia. Due to its close connection with human nourishment and comfort, food stands central in the life of the individual. On the other hand, owing to its connection with profit and power, food plays a critical role in the social and economic organization of a society. What happens to food and eating is, therefore, an important index of change, a privileged basis for the exploration of historical processes.

By documenting, analyzing and interpreting the transformations in the local diets of Asian peoples since 1900, this volume tries aims to pinpoint the consequences of the tension between homogenization and cultural heterogenization, which is so characteristic for modern global interaction. By focussing on Asian foodways, the contributors demonstrate how the local and the global forces negotiate new hybrid lifestyles, how new commodities become embedded in new cultures and how new identities are embraced through the acceptance and rejection of new forms of consumption.

By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.

Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

Spanning nearly six hundred years of Japanese food culture, "Japanese Foodways, Past and Present" considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, "Japanese Foodways, Past and Present" shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.

Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cassia Milagres Teixeira Vieira.

By documenting, analyzing, and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume tries to pinpoint the consequences of the tension between homogenization and cultural heterogenization, which is so characteristic for today's global interaction. By focusing on Asian foodways, the contributors demonstrate how the local and global forces negotiate new hybrid lifestyles, how new commodities become embedded in new cultures and how new identities are embraced through the acceptance and rejection of new forms of consumption.