In a broad sense, this is a study of globalization during an era when globalization was still a slow and uneven process and there were still significant differences between the foodways of America and Japan. Offers a brief profile of the American business consultant who helped develop Japan's successful postwar industry, and explains his points about quality control and management With the intention of reaching a broad audience of students majoring or minoring in Japanese or Asian Studies, or students learning English as a Foreign Language or English for Specific Purposes, Itadakimasu! could also be useful for ... Found inside – Page 84This food item hybridizes Japanese food cultural concept with elements of ... (b) Another example of Japanese American food, the Teriyaki Tofu dish for ... Found inside – Page i"George Solt's The Untold History of Ramen is a wonderful guide to the world of ramen that will please aficionados, inform neophytes, and satisfy students of Japanese food and popular culture." —Samuel H. Yamashita, Henry E. Sheffield ... Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food. While revealing that proper nutrition can have a dramatic effect on reducing and reversing these ailments as well as curbing obesity, this text calls into question the practices of many of the current dietary programs, such as the Atkins ... Found insideFocusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. In these essays, Sadao Asada examines the historical interaction between these two countries from 1890 to 2006, focusing on naval strategy, transpacific racism, and the atomic bomb controversy. Japanese culture comes alive in this new addition to the World Food Guides. Here is everything from temple food to beer-spilling vending machines. DEVOURING JAPAN interrogates the global rise and spread of Japanese cuisine through offering original insights into Japanese culinary history, practice, and food-related values by an illustrious roster of food historians and Japan experts. Found inside – Page 86I enjoy being Japanese, like the food, culture, and being able to speak the language. I don't proudly assert it, but it is part of who I am. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. Found insideIt needs this book. Anthony Bourdain An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. Found insideFrom the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest ... A celebration of JA culture: facts, recipes, songs, words, and memories that every JA will want to share. This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. By setting the history of Japanese American midwives in this larger context, Smith reveals little-known ethnic, racial, and regional aspects of women's history and the history of medicine. The disaster felt around the world . . . Found inside – Page 103Transnational Cultural Flows between Japan and the United States Iris-Aya ... Following a historical overview of Japanese-American food relations, ... This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more. Found insideClear-eyed and profoundly humane, Speak, Okinawa is a startling accomplishment—a heartfelt exploration of identity, inheritance, forgiveness, and what it means to be an American. Since elementary school, I spent almost every evening in my mother's kitchen helping her prepare dinner. And no matter what she was called, she was Korean. Not Japanese. Inspired by true-life events, this amazing story reveals what happens when your culture, country and identity are threatened. Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Japanese cuisine. Found inside – Page 147It doesn't seem possible to accuse Aoki of appropriating his own culture, ... that says about the way Japanese culture is viewed by many American diners. Found inside – Page 218Japanese foods were introduced to the United States in the late 19th century when Japanese immigrants began settling in California for mining, agriculture, ... Found insideJapanese American Food 326 California rolls, consisting of avocado, ... Hawaii were mixing bowls of races and cultures in which people shared their foods. Found inside – Page 9... a great interest in traditional Japanese culture (including food culture) among Americans. They flock to sushi bars and drink Japanese beer and saké. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company. Found inside – Page 459apanese American cuisine can be defined as a fusion cooking style that synthesizes Japanese food with mainstream American foods. Japanese food was first ... Bento Box in the Heartland is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. Found inside... Hagiwaras' story was maybe something of an accident: She was a Japanese American with an interest in the history of Japanese culture in San Francisco, ... Found inside – Page 112The one thing that a Japanese person absolutely requires while eating is shooyu (soy sauce). This is similar to the way in which many Americans find it ... Found insideAt its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles. Found insideCultural and family challenges to managing type 2 diabetes in immigrant ... Evolution of meal patterns and food choices of Japanese American females ... Found insideMore importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come. Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors. Americans who are unfamiliar with the advantages and intricacies of high-protein, low-cholesterol Japanese cuisine are shepherded through techniques, equipment, ingredients, and, of course, dozens of imaginative recipes First published in 1973, this new edition of the classic memoir of a devastating Japanese American experience includes an inspiring afterword by the authors. 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