Branding Japanese Food : : From Meibutsu to Washoku / / Miho Yasuhara, Katarzyna J. Cwiertka; ed. by Robert Ji-Song Ku, Christine R. Yano.
Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative Lis...
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| Superior document: | Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package |
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| Place / Publishing House: | Honolulu : : University of Hawaii Press, , [2020] ©2020 |
| Year of Publication: | 2020 |
| Language: | English |
| Series: | Food in Asia and the Pacific
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| Physical Description: | 1 online resource (202 p.) :; 10 color, 33 b&w illustrations, 1 map |
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