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Call for Papers, new journal Global Food History

We are proud to announce Global Food History, a new, peer-reviewed, academic journal that aims to present works in food history from leading scholars in the field. We welcome original manuscripts covering any period from prehistory to the present and any geographical...

Een papieren tas als statussymbool (Mare, January 2014)

Japanners houden van mooie verpakkingen. Maar die komen op steeds verder uitdijende vuilnisbelten terecht. ‘Je kunt het vergelijken met Sinterklaassurprises’, zegt Katarzyna Cwiertka, hoogleraar Modern Japan Studies. ‘Er is veel aandacht voor de vorm. Wat er in de...

The New York Times has something to say about washoku too!

'Younger Japanese have been turning to high-end Western cuisine and fast-food chains. Japan’s annual rice consumption has fallen by 17 percent in the past 15 years. Demand for meat has exceeded that for fish since 2006, according to government figures. Some of the...

Mochitsuki is not for wimps

Mochi rice cakes and the folklore surrounding its making constitutes the core of New Year’s celebrations in Japan. The status of the Intangible Cultural Heritage of Humanity inscribed to washoku in December 2013, clearly specifies that ‘the basic knowledge and the...

How traditional is ‘traditional’ Japanese cuisine? [⇗]

UNESCO’s Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage has just announced this year’s additions to its Representative List of the Intangible Cultural Heritage of Humanity. Among the winners is an entry that was submitted by the...