Series | Ca’ Foscari Japanese Studies
Edited book | Italy-Japan: Dialogues on Food
Chapter | Acculturation and Rediscovery in Japanese Food Culture
Acculturation and Rediscovery in Japanese Food Culture
Abstract
Since the Meiji era (from 1868), in Japan, the excess acculturation towards foreign cultures cannot be stopped. Japan is a surprising food acculturation country. Recently Japan recorded the worst self- sufficiency rate, and the diet has been placing disproportionate weight on meat. Japanese people see its diet as unhealthy and try to find a way to coexist for both their traditional food culture and international one. In Italy, many families still keep eating together at home, but in Japan, families are often eating out. Now Japanese people should rediscover the value of home-made dishes.
Submitted: June 10, 2021 | Accepted: July 22, 2021 | Published Dec. 22, 2021 | Language: en
Keywords Food culture • Post-pandemic • Japanese diet • Acculturation • Japan
Copyright © 2021 Fumi Michihata, Chieko Nakabasami. This is an open-access work distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided that the original author(s) and the copyright owner(s) are credited and that the original publication is cited, in accordance with accepted academic practice. The license allows for commercial use. No use, distribution or reproduction is permitted which does not comply with these terms.
Permalink http://doi.org/10.30687/978-88-6969-559-9/012
