Review: Re-Orienting Cuisine

Kwang Ok Kim , ed. Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century. Berghahn. New York, 2018. ISBN: 978-1-78920-067-6 … More

Residences, Rentals and Redolent Delectables: Women entrepreneurs and the Japanese baking industry

By Annie Sheng, Cornell University In one baking school in Yokohama, I wait as my bread dough rises. The instructor … More

Conference Report: 6th annual Asian Food Study Conference, Kusatsu, Japan

While there are many conferences of potential interest to food anthropologists, last weekend (December 3-4, 2016), I attended a conference … More

Naresaba: A Fraught History of Fermented Mackerel Sushi

Shingo Hamada Osaka Shoin Women’s University Fermentation is a preservation technology often seen in Southeast Asia and East Asia, including … More

Roundtable Report: “Globalization of Asian Cuisines”

To celebrate the publication of “Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones,” three of the edited volume’s … More

Curry’s Great Transnational Journey from India to Japan and North Korea

Guest contributor: Markus Bell, Australian National University I hadn’t been in Japan more than a few weeks before I was … More

CFP: Devouring Japan

The Center for East Asian Studies at the University of Texas at Austin invites paper proposals for “Devouring Japan,” a … More