Acculturation and Rediscovery in Japanese Food Culture

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DC Field	Value
dc.identifier	ECF_chapter_6470
dc.contributor.author	Michihata Fumi
dc.contributor.author	Nakabasami Chieko
dc.title	Acculturation and Rediscovery in Japanese Food Culture
dc.type	Chapter
dc.language.iso	en
dc.description.abstract	Since the Meiji era (from 1868), in Japan, the excess acculturation towards foreign cultures cannot be stopped. Japan is a surprising food acculturation country. Recently Japan recorded the worst self- sufficiency rate, and the diet has been placing disproportionate weight on meat. Japanese people see its diet as unhealthy and try to find a way to coexist for both their traditional food culture and international one. In Italy, many families still keep eating together at home, but in Japan, families are often eating out. Now Japanese people should rediscover the value of home-made dishes.
dc.relation.ispartof	Ca’ Foscari Japanese Studies
dc.publisher	Edizioni Ca’ Foscari - Digital Publishing, Fondazione Università Ca’ Foscari
dc.issued	2021-12-22
dc.dateAccepted	2021-07-22
dc.dateSubmitted	2021-06-10
dc.identifier.uri	http://edizionicafoscari.it/en/edizioni4/libri/978-88-6969-559-9/acculturation-and-rediscovery-in-japanese-food-cul/
dc.identifier.doi	10.30687/978-88-6969-559-9/012
dc.identifier.issn	2610-8976
dc.identifier.eissn	2610-9395
dc.identifier.isbn
dc.identifier.eisbn	978-88-6969-559-9
dc.rights	Creative Commons Attribution 4.0 International Public License
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
item.fulltext	with fulltext
item.grantfulltext	open
dc.peer-review	yes
dc.subject	Acculturation
dc.subject	Food culture
dc.subject	Japan
dc.subject	Japanese diet
dc.subject	Post-pandemic

Chapter
open access peer reviewed

Acculturation and Rediscovery in Japanese Food Culture

Fumi Michihata Foodbiz-net.com, Representative

Chieko Nakabasami Toyo University, Japan

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abstract

Since the Meiji era (from 1868), in Japan, the excess acculturation towards foreign cultures cannot be stopped. Japan is a surprising food acculturation country. Recently Japan recorded the worst self- sufficiency rate, and the diet has been placing disproportionate weight on meat. Japanese people see its diet as unhealthy and try to find a way to coexist for both their traditional food culture and international one. In Italy, many families still keep eating together at home, but in Japan, families are often eating out. Now Japanese people should rediscover the value of home-made dishes.

Published

Dec. 22, 2021

Accepted

July 22, 2021

Submitted

June 10, 2021

Language

ISBN (EBOOK)

978-88-6969-559-9

Keywords: Acculturation • Post-pandemic • Japanese diet • Japan • Food culture

permalink: http://doi.org/10.30687/978-88-6969-559-9/012

Copyright: © 2021 Fumi Michihata, Chieko Nakabasami. This is an open-access work distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided that the original author(s) and the copyright owner(s) are credited and that the original publication is cited, in accordance with accepted academic practice. The license allows for commercial use. No use, distribution or reproduction is permitted which does not comply with these terms.

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