Revisiting Naomichi Ishige and the development of Asian food culture studies in Japan
Haruka Ueda
Abstract:In Japan, the discipline of food culture studies has developed since the 1970s under the initiative of Naomichi Ishige. Ishige's works have been referenced widely, but no one has attempted a critical reading of his writings. Therefore, the objective of this paper was to trace his life and contributions to the development of Asian food culture studies. Ishige's first contribution was to identify the commonality in Asian food cultures, tightly connected to rice and umami. Second, Ishige greatly contributed to in… Show more
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