Titel: |
Branding Japanese food
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Untertitel: |
from Meibutsu to Washoku
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URL Erlt Interna: |
Verlag
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URL Erlt Info: |
URL des Erstveröffentlichers
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Erläuterung: |
Volltext
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Volltext : |
https://doi.org/10.1515/9780824882662
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Von: |
Katarzyna J. Cwiertka with Miho Yasuhara
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Verfasser: |
Cwiertka, Katarzyna Joanna
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Erscheinungsort: |
Honolulu
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Verlag: |
University of Hawai'i Press
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Erscheinungsjahr: |
[2020]
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Erscheinungsjahr: |
© 2020
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Umfang: |
1 Online-Ressource (xiii, 178 Seiten)
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Details: |
Illustrationen, Diagramme, Karte
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Reihe: |
Food in Asia and the Pacific
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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.^
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Volltext E-Book OTH Amberg-Weiden / Provinzialbibliothek Amberg: |
https://doi.org/10.1515/9780824882662
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Andere Ausgabe: |
Erscheint auch als
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_Bemerkung: |
Druck-Ausgabe
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_ISBN: |
978-0-8248-8122-1
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ISBN: |
9780824882662
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DOI: |
10.1515/9780824882662
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Preis/Einband: |
Online, PDF
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B3Kat-ID: |
BV046669144
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Thema: |
Japan ;
Lebensmittel ;
Marke
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Subject: |
Branding (Marketing) Japan Cooking, Japanese History Diet History Japan Food habits History Japan
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Sprache: |
Englisch
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Land: |
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Systematik: |
LC 17450
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RVK-Notation: |
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