In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

Japan: History and Culture from Classical to Cool provides a historical account of Japan's elite and popular cultures from premodern to modern periods. Drawing on the most up-to-date scholarship across numerous disciplines, Nancy K. Stalker presents the key historical themes, cultural trends, and religious developments throughout Japanese history. Focusing on everyday life and ordinary consumption, this is the first textbook of its kind to explore both imperial and colonial culture and offer expanded content on issues pertaining to gender and sexuality. Organized into fourteen chronological and thematic chapters, this text explores some of the most notable and engaging aspects of Japanese life and is well suited for undergraduate classroom use.

In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

From the 1910s to the mid-1930s, the flamboyant and gifted spiritualist Deguchi Onisaburo (1871-1948) transformed his mother-in-law's small, rural religious following into a massive movement, eclectic in content and international in scope. Through a potent blend of traditional folk beliefs and practices like divination, exorcism, and millenarianism, an ambitious political agenda, and skillful use of new forms of visual and mass media, he attracted millions to Oomoto, his Shintoist new religion. Despite its condemnation as a heterodox sect by state authorities and the mainstream media, Oomoto quickly became the fastest-growing religion in Japan of the time. In telling the story of Onisaburo and Oomoto, Nancy Stalker not only gives us the first full account in English of the rise of a heterodox movement in imperial Japan, but also provides new perspectives on the importance of "charismatic entrepreneurship" in the success of new religions around the world. She makes the case that these religions often respond to global developments and tensions (imperialism, urbanization, consumerism, the diffusion of mass media) in similar ways. They require entrepreneurial marketing and management skills alongside their spiritual authority if their groups are to survive encroachments by the state and achieve national/international stature. Their drive to realize and extend their religious view of the world ideally stems from a "prophet" rather than "profit" motive, but their activity nevertheless relies on success in the modern capitalist, commercial world. Unlike many studies of Japanese religion during this period, "Prophet Motive" works to dispel the notion that prewar Shinto was monolithically supportive of state initiatives and ideology.