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Branding Japanese food from Meibutsu to Washoku

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Branding Japanese food

from Meibutsu to Washoku

Verfasser: Cwiertka, Katarzyna Joanna
Erscheinungsort: Honolulu
Verlag: University of Hawai'i Press
Erscheinungsjahr: [2020]
Umfang: 1 Online-Ressource (xiii, 178 Seiten)
ISBN: 9780824882662
Thema: Japan / Lebensmittel / Marke


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Titel: Branding Japanese food
Untertitel: from Meibutsu to Washoku
Von: Katarzyna J. Cwiertka with Miho Yasuhara
Verfasser: Cwiertka, Katarzyna Joanna  
Verf./Hrsg./Bet.: Yasuhara, Miho  
Erscheinungsort: Honolulu
Verlag: University of Hawai'i Press
Erscheinungsjahr: [2020]
Erscheinungsjahr: © 2020
Umfang: 1 Online-Ressource (xiii, 178 Seiten)
Details: Illustrationen, Diagramme, Karte
Reihe: Food in Asia and the Pacific
ISBN: 9780824882662
Preis/Einband: Online, PDF
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
DOI: 10.1515/9780824882662
Thema: Japan ; Lebensmittel ; Marke
Subject: Branding (Marketing) Japan Cooking, Japanese History Diet History Japan Food habits History Japan
RVK-Notation:
Volltext : https://doi.org/10.1515/9780824882662
ISBN and. Ausg.: 978-0-8248-8122-1
B3Kat-ID: BV046669144
Aufnahme am: 15.04.2020
Änderung am: 14.01.2023