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Branding Japanese food from Meibutsu to Washoku

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Branding Japanese food : from Meibutsu to Washoku

Autor:   Cwiertka, Katarzyna Joanna  
Verlagsort, Verlag, Jahr:   Honolulu, University of Hawai'i Press, [2020]
Umfang: 1 Online-Ressource (xiii, 178 Seiten)
ISBN:   9780824882662
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Autor: Cwiertka, Katarzyna Joanna   Fragezeichen
Titel: Branding Japanese food
Untertitel: from Meibutsu to Washoku
Autor/Mitarb.: Yasuhara, Miho   Fragezeichen
Verfasserangabe: Katarzyna J. Cwiertka with Miho Yasuhara
Verlagsort: Honolulu
Verlag: University of Hawai'i Press
Jahr: [2020]
ISBN: 9780824882662
Jahr: © 2020
Umfang: 1 Online-Ressource (xiii, 178 Seiten)
Illustrationsangabe: Illustrationen, Diagramme, Karte
Serie/Reihe: Food in Asia and the Pacific
Abstract: Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center 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. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda.Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding foods as iconic markers of tourist attractions.^
Volltext E-Book : https://doi.org/10.1515/9780824882662
Andere Ausgabe: Erscheint auch als
_Anmerkung: Druck-Ausgabe
DOI: 10.1515/9780824882662
...(Norm-)Schlagwort: Japan ; Lebensmittel ; Marke
RVK-Notation (UB PA):
Volltext(-Zugriff): https://doi.org/10.1515/9780824882662
Verbund-ID: BV046669144