2015Kimchi’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.
2015‘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.
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.