Department   Hiroshima shudo University  The Faculty of Health Sciences
   Position   Professor
Language English
Publication Date 2019/08
Type books
Invitation With invitation
Title Traditional and Modern Eating in Japan. In: Meiselman H. (eds) Handbook of Eating and Drinking. Springer, Cham
Contribution Type Co-Authored Publication
Journal TypeAnother Country
Publisher Springer, Cham, DOI: https://doi.org/10.1007/978-3-319-75388-1_131-1
Author and coauthor IMADA, Sumio and FURUMITSU, Isato
Details In order to understand the Japanese food culture, the past and present eating behaviors of Japanese were discussed from the viewpoints of what and how they have eaten in their life. Ever since the dawn of history, the Japanese diet has undergone three major changes: the period from prehistoric to ancient ages, the latter half of the nineteenth century and after World War II. Despite such changes, the Japanese attitude and mentality toward food appears to have been relatively stable. Nevertheless, food globalization and denationalization are in progress in Japan and it is important to distinguish between the true tradition and the idealized and/or invented tradition.