Cwiertka explores food history of modern Japan and Korea, both as a domain of culture and as a window into historical inquiry that extends beyond the realm of cuisine and nutrition. In her published work, food serves as a vehicle to talk about social change and global interconnectedness facilitated by colonialism, war, and cultural imperialism.
2013Food and War in Mid-Twentieth-Century East Asia (editor). Farnham: Ashgate.
2012Critical Readings on Food in East Asia (editor). Leiden: Brill.
2012Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Books
2012Hello Kitty & Gothic Lolita’s - Schattigheidscultuur uit Japan. Leiden University Press
2009飲食、權力與國族認同:當代日本美食的形成 (Chinese edition of Modern Japanese Cuisine) Taipei: Weber Publication International.
2008Moderna cozinha japonesa: Comida, poder e identidade nacional (Portuguese edition of Modern Japanese Cuisine). São Paulo: Editora SENAC.
2006Modern Japanese Cuisine: Food, Power and National Identity , London: Reaktion Books/University of Chicago Press.
2006Kaiseki Recipes: Secrets of Japanese Cuisine (co-author with Akira Oshima), Bruges: Stichting Kunstboek (English and Dutch editions).
2003Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam (co-author with Patrick Faas and Akira Oshima), Brugge: Stichting Kunstboek (English and Dutch editions).
2002Asian Food: The Global and the Local (co-edited with Boudewijn Walraven), London: RoutledgeCurzon / Honolulu: University of Hawaii Press.
2015Editorial Introduction: Writing Global Food History (with Megan J. Elias and Jeffrey M. Pilcher). Global Food History 1 (1): 5-12.
2014From Malnutrition to Radiation: Reviewing Food Security and Food Safety in Japan (1945-2013). In Rethinking Nature in Contemporary Japan: Science, Economics, Politics, ed. M. Mariotti, T. Miyake, A. Revelant, 95-102. Venice: Ca’ Foscari Japanese Studies.
2014Sustaining and Comforting the Troops in the Pacific War. In Food in Zones of Conflict: Cross-Disciplinary Perspectives, ed. P. Collinson and H. Macbeth, 133-144. Berghahn Books.
2014Global Global Hansik Campaign: International Commodification of Korean Cuisine. In The Korean Popular Culture Reader, ed. K.H. Kim and Y.M. Choe, 363-384. Durham, NC: Duke University Press.
2013 Feeding the UN Troops in the Korean War (1950-1953). In Food and War in Mid-Twentieth-Century East Asia, ed. Katarzyna J. Cwiertka. 93-106. Farnham: Ashgate.
2013Beyond Black Market: Neighborhood Associations and Food Rationing in Postwar Japan. In: Gerteis C, George T. S. (Eds.) Japan since 1945: From Postwar to Post-Bubble. London and New York: Continuum. 89-106.
2012The Shadow of Shinoda Osamu: Food Research in East Asia. In: Claflin K, Scholliers P (Eds.) Writing Food History: A Global Perspective. Oxford: Berg. 181-196.
2010Beyond Hunger: Grocery Shopping, Cooking and Eating in 1940s Japan. In Japanese Foodways, Past and Present, ed. E. Rath and S. Stassmann, 166-185. Urbana: University of Illinois Press.
2008Fermented Soyfoods in South Korea: The Industrialization of Tradition. In The World of Soy, ed. C. Du Bois, C.B. Tan and S. Mintz, 161-181. Urbana: University of Illinois Press.
2007Beyond kimpap and pudae tchigae: Chewing on Korea’s modern history. In: Breuker R.E. (Ed.) Korea in the Middle: Korean Studies and Area Studies. Leiden: CNWS Publications. 241-258.
2007‘War, Empire and the Making of Japanese National Cuisine’, Japan Focus: An Asia Pacific e-journal.
2006The Soy Sauce Industry in Korea: Scrutinising the Legacy of Japanese Colonialism, Asian Studies Review 30(4): 389-410.
2006Modern Japanese Cuisine: Food, Power and National Identity. London: Reaktion Books.
2005Chapter 25: Culinary Culture and the Making of a National Cuisine. In: Robertson J. (Ed.) A Companion to the Anthropology of Japan. New York: Blackwell. 415-428.
2005From Ethnic to Hip: Circuits of Japanese Cuisine in Europe,Food and Foodways 13(4).
2004Western Food and the Making of the Japanese Nation-state. In: Lien M.E., Nerlich B. (Eds.) The Politics of Food. Oxford: Berg Publishers. 121-139.
2003Eating the World: Restaurant Culture in Early Twentieth Century Japan, European Jounal of East Asian Studies 2(1): 89-116.
2002Popularizing a Military Diet in Wartime and Postwar Japan,Asian Anthropology 1(1): 1-30.
2002Introduction. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 1-15.
2002Eating the Homeland: Japanese Expatriates in the Netherlands. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 133-152.
2000From Yokohama to Amsterdam: Meidi-ya and Dietary Change in Modern Japan, Japanstudien: Jahrbuch des Deutschen Instituts für Japanstudien 12: 45-63.
1999The Making of Modern Culinary Tradition in Japan(PhD thesis). Supervisor(s) and Co-supervisor(s):Gulik W.R. van.
1998A Note on the Making of Culinary Tradition – an Example of Modern Japan, Appetite 30: 117-128.
1998How Cooking Became a Hobby: Changes in Attitude Towards Cooking in Early 20th Century Japan. In: Fruhstuck S., Linhart S. (Eds.) The Culture of Japan as Seen Through Its Leisure. New York: SUNY Press. 41-58.
2015bKimchi’s Global Journey from Saigon to London. In Humanistic understanding of Kimchi (Kimchiology series no. 2), ed. World Institute of Kimchi. Kwangju: World Institute of Kimchi.
2015a‘Food as intangible cultural heritage: a lesson from Japan’, in Foundation of Chinese Dietary Culture (comp.), Chinese Food Culture in Europe, French Food Culture in Asia, 13/1-13/16. [Proceedings 2015 International Conference on Chinese Food Culture, 12-15 October, Tours, France.]
2008East Asia: Food. In: Stearns P.M. (Ed.) Encyclopedia of the Modern World. Oxford/New York: Oxford University Press.
2007Food and Foodways. In: Xu G., Dharwadker V. (Eds.) The Greenwood Encyclopedia of World Popular Culture: Asia and Pacific Oceania. Westport: Greenwood Publishing. 127-137.
2005Het wonder van teppanyaki – Japans eten voor Westerlingen,Bouillon 7: 106-111.
2005Culinary Encounters between East Asia and Europe, Petit Propos Culinaires 78: 52-65.
2005Militarization of nutrition in wartime Japan, IIAS Newsletter 38: 15.
2004Daejanggeum?and the Gentrification of Korean Food Culture’ Korea Foundation Newsletter 13 (1).
2003Contemporary Issues in Japanese Cuisine. In: Katz S.H., Weaver W.W. (Eds.) Encyclopedia of Food and Culture. New York: Charles Scribner’s Sons. 324-327.
2003Korea. In: Katz S.H., Weaver W.W. (Eds.) Encyclopedia of Food and Culture. New York: Charles Scribner’s Sons. 336-341.