Year
Title
Link
2016(with Miho Yasuhara) Himerareta Washokushi. Tokyo: Shinsensha.https://www.amazon.co.jp/dp/4787716077/
2016(with E. Machotka) Too Pretty to Throw Away: Packaging Design from Japan. Kraków: Museum of Japanese Art and Technology Press. (trilingual publication in English, Dutch, and Polish; available for download at https://www.cwiertka.com/news/the-catalogue-of-the-exhibition-too-pretty-to-throw-away-packaging-design-from-japan-is-now-available-for-download/ )http://mirror.cwiertka.com/www.sieboldhuis.org/en/tentoonstellingen/detail/too_pretty_to_throw_away_packaging_design_from_japan.html
2013Food and War in Mid-Twentieth-Century East Asia (editor). Farnham: Ashgate.http://mirror.cwiertka.com/www.routledge.com/products/9781409446750.html
2012Critical Readings on Food in East Asia (editor). Leiden: Brill.http://mirror.cwiertka.com/www.brill.com/critical-readings-food-east-asia-3-vols-set.html
2012Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Bookshttp://mirror.cwiertka.com/www.reaktionbooks.co.uk/9781780230252.html
2012Hello Kitty & Gothic Lolita’s - Schattigheidscultuur uit Japan. Leiden University Presshttp://mirror.cwiertka.com/www.lup.nl/product/hello-kitty-gothic-lolitas/
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.http://mirror.cwiertka.com/www.books.com.tw/exep/prod/booksfile.php%3Fitem=0010444491.html
2008Moderna cozinha japonesa: Comida, poder e identidade nacional (Portuguese edition of Modern Japanese Cuisine). São Paulo: Editora SENAC.http://mirror.cwiertka.com/www.editorasenacsp.com.br/portal/produto.do%3FappAction=vwProdutoDetalhe&idProduto=20876.html
2006Modern Japanese Cuisine: Food, Power and National Identity , London: Reaktion Books/University of Chicago Press.http://www.reaktionbooks.co.uk/display.asp?ISB=9781861892980&nat=false&stem=true&sf1=keyword&st1=%2BModern%2BJapanese%2BCuisine%3A%2BFood%2C%2BPower%2Band%2BNational%2BIdentity&m=2&dc=3
2006Kaiseki Recipes: Secrets of Japanese Cuisine (co-author with Akira Oshima), Bruges: Stichting Kunstboek (English and Dutch editions).http://mirror.cwiertka.com/www.stichtingkunstboek.com/nl/boek/detail/1689/yamazato-kaiseki-recipes---secrets-of-the-japanese-cuisine.html
2003Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam </i>(co-author with Patrick Faas and Akira Oshima), Brugge: Stichting Kunstboek (English and Dutch editions).http://mirror.cwiertka.com/www.stichtingkunstboek.com/nl/boek/detail/1052/yamazato-de-kaiseki-keuken.html
2002Asian Food: The Global and the Local (co-edited with Boudewijn Walraven), London: RoutledgeCurzon / Honolulu: University of Hawaii Press.http://www.amazon.com/gp/product/0824825446/sr=8-2/qid=1150108336/ref=sr_1_2/002-6371043-7449640%3F%5Fencoding=UTF8.html
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.