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The Remaking of a National Cuisine: The Food Education Campaign in Japan

  • Stephanie Assmann

Abstract

On December 5, 2013, the United Nations Educational, Scientific and Cultural Organization (UNESCO) acknowledged washoku, which can be translated as “Japanese cuisine,” as an intangible cultural world heritage. In particular Japan’s elaborate New Year’s cuisine (o-sechi ryōri) received the status of a cultural world heritage. In accordance with the Japanese government’s efforts to convey the image of a globally recognized national cuisine characterized by elegance and tradition, washoku has joined the list of intangible cultural world heritage assets next to the French gastronomic meal, Mexican cuisine, and a number of specific culinary dishes such as Korean pickles (kimchi) and gingerbread from Northern Croatia (Robinson 2014). One intent of applying for world heritage status for washoku was to shift global attention away from the potential dangers associated with radiation and food safety after the nuclear disaster of March 11, 2011, and elevate the image of Japanese cuisine by associating it with elaborate cuisine, refined ingredients, and cleanliness.

Keywords

School Lunch Nuclear Disaster Japanese Food Food Education School Lunch Program 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© James Farrer 2015

Authors and Affiliations

  • Stephanie Assmann

There are no affiliations available

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