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The Remaking of a National Cuisine: The Food Education Campaign in Japan
Abstract
On December 5, 2013, the United Nations Educational, Scientific and Cultural Organization (UNESCO) acknowledged washoku , which can be translated as “Japanese cuisine,” as an intangible cultural world heritage. In particular Japan’s elaborate New Year’s cuisine ( o-sechi ryōri ) received the status of a cultural world heritage. In accordance with the Japanese government’s efforts to convey the image of a globally recognized national cuisine characterized by elegance and tradition, washoku has joined the list of intangible cultural world heritage assets next to the French gastronomic meal, Mexican cuisine, and a number of specific culinary dishes such as Korean pickles (kimchi) and gingerbread from Northern Croatia (Robinson 2014). One intent of applying for world heritage status for washoku was to shift global attention away from the potential dangers associated with radiation and food safety after the nuclear disaster of March 11, 2011, and elevate the image of Japanese cuisine by associating it with elaborate cuisine, refined ingredients, and cleanliness. These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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“Similar to what Stephanie Assmann has observed about contemporary dietary education in Japan, this strategy resonates with a neoliberal agenda that places moral responsibility on the individual, rather than holding the state or society accountable (Assmann 2015, p. 165, 169).”
From Partaking of Life: Buddhism, Meat-Eating, and Sacrificial Discourses of Gratitude in Contemporary Japan (2019) · cites this paper as Assmann 2015, p. 165, 169
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Research works printed but not linked: 20
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Cited by
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Ambros, B. R. (2019) · Religions · doi:10.3390/rel10040279 · Cited by 15
“…such as bullying and suicide and improve eating habits and health among children and adolescents, as Stephanie Assmann has demonstrated, such education has also been driven by neoliberal agendas that have enforced conservative gender norms and notions of national identity (Assmann 2015, 2017).”
Background
Metadata
- Authors
- Assmann, S.
- Corresponding author
- Assmann, Stephanie
- ORCID
- Assmann, Stephanie
- Venue
- The Globalization of Asian Cuisines
- Publisher
- Palgrave Macmillan US
- Published
- 2015
- Pages
- 165-185
- OpenAlex
- W2467117171
- Cited by
- 17
- References
- 0
- Citations by year
- 2025: 1 · 2022: 1 · 2021: 3 · 2019: 3 · 2018: 6 · 2017: 1 · 2016: 2
- FWCI
- 12.01
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Palgrave Macmillan US eBooks (publishedVersion)
- Topics
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Social Sciences › Cultural Studies › Cultural Identity and Heritage
- Keywords
- washoku, Japanese cuisine, UNESCO Intangible Cultural Heritage, national identity, culinary heritage, Fukushima Daiichi nuclear accident, food safety, culinary traditions, Japan
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