Media

Podcast: Branding Japan’s Food  From Meibutsu to Washoku

Podcast: Branding Japan’s Food From Meibutsu to Washoku

Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical and contemporary practices of place branding through food in Japan. The book’s narrative centers on the event that...

De Hokjesman

De Hokjesman

Cwiertka is een van de hoogleraren geïnterviewd door tv-etnoloog Michael Schaap, die een jaar lang de hoogleraren van Universiteit Leiden volgde (9:25-11:48). De Hokjesman begeeft zich onder professoren. Hoe verhoudt de tempel van de wetenschap zich tot de...

WIRED: The Japanese Barely Eat Whale. So Why Do They Keep Whaling?

WIRED: The Japanese Barely Eat Whale. So Why Do They Keep Whaling?

Given how Japan has twisted itself into knots to justify its whaling and how much international flack it’s getting, you might conclude whale meat is a hugely important part of Japanese cuisine. Nope. Small-scale whaling is traditional in some parts of Japan, but whale...