Series | Ca’ Foscari Japanese Studies
Edited book | Italy-Japan: Dialogues on Food
Chapter | Acculturation and Rediscovery in Japanese Food Culture

Acculturation and Rediscovery in Japanese Food Culture

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.


Open access | Peer reviewed

Submitted: June 10, 2021 | Accepted: July 22, 2021 | Published Dec. 22, 2021 | Language: en

Keywords Food culturePost-pandemicJapanese dietAcculturationJapan


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