Professor of Modern Japan Studies
Field: Material Culture and Consumption, History and Anthropology of Food, Anthropology of Colonialism and War, Globalisation
Area: Japan/Korea/East Asia
My area of expertise covers consumption, food and waste in East Asia, in both contemporary and historical contexts. I particularly welcome MA and PhD projects that focus on twentieth century Japan.
- Culture: East Asia (BA International Studies)
- Asia Through Consumption (MA in Asian Studies)
2016. (with E. Machotka) Too Pretty to Throw Away: Packaging Design from Japan. Kraków: Museum of Japanese Art and Technology Press.
2016. (with Miho Yasuhara) Himerareta washokushi. Tokyo: Shinsensha
2013. Food and War in Mid-Twentieth-Century East Asia (editor). Farnham: Ashgate.
2012. Critical Readings on Food in East Asia (editor). Leiden: Brill.
2012. Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Books.
2006. Modern Japanese Cuisine: Food, Power and National Identity , London: Reaktion Books/University of Chicago Press.
2006. Kaiseki Recipes: Secrets of Japanese Cuisine (co-author with Akira Oshima), Bruges: Stichting Kunstboek (English and Dutch editions).
2003. Yamazato: The Kaiseki Cuisine, Hotel Okura Amsterdam (co-author with Patrick Faas and Akira Oshima), Brugge: Stichting Kunstboek (English and Dutch editions).
2002. Asian Food: The Global and the Local (co-edited with Boudewijn Walraven), London: RoutledgeCurzon / Honolulu: University of Hawaii Press.
Publications available online:
(see 'Curriculum vitae' for the full list of publications)
2011. Inaugural Lecture, Leiden University (Leiden, 11 November).
2007. 'War, Empire and the Making of Japanese National Cuisine', Japan Focus: An Asia Pacific e-journal.
2005. ‘Militarization of nutrition in wartime Japan', IIAS Newsletter 38: 15.
2004. Daejanggeum・and the Gentrification of Korean Food Culture' Korea Foundation Newsletter 13 (1).
- Directie van MEARC