Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical and contemporary practices of place branding through food in Japan. The book’s narrative centers on the event that precipitated its writing, namely, the 2013 addition of “Washoku, traditional dietary cultures...
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New Books in Japanese Studies