Branding Japanese Food: from meibutsu to washoku
By Katarzyna J. Cwiertka with Yasuhara Miho Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the centre 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 … Read more