FURUMITSU Isato    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 Type	Another 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.