Universiteit Leiden

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Katarzyna Cwiertka

Professor of Modern Japan Studies

Name
Prof.dr. K.J. Cwiertka
Telephone
+31 71 527 2599
E-mail
k.j.cwiertka@hum.leidenuniv.nl
ORCID iD
0000-0002-4851-7784

Kasia Cwiertka is a professor of.Modern Japan Studies at the Leiden University Institute for Area Studies.

More information about Katarzyna Cwiertka

www.cwiertka.com

Research

Field: Material Culture and Consumption, History and Anthropology of Food, Anthropology of Colonialism and War, Globalisation
Area: Japan/Korea/East Asia

Supervision

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.

Teaching activities

  • Culture: East Asia (BA International Studies)
  • Asia Through Consumption (MA in Asian Studies)

Publications

Books:

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).

Professor of Modern Japan Studies

  • Faculty of Humanities
  • Leiden Institute for Area Studies
  • SAS Japan

Work address

Matthias de Vrieshof
Matthias de Vrieshof 1
2311 BZ Leiden
Room number 1.01a

Contact

  • Cwiertka K.J. & Machotka E. (2018), Consuming Life Post-Bubble Japan: A Trans-disciplinary Perspective no. 1. Amsterdam:: Amsterdam University Press. book
  • Cwiertka K.J. (2018), Serving the Nation: The Myth of Washoku.. In: K.J. Cwiertka, E. Machotka (Eds.) Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective. Amsterdam:: Amsterdam University Press. book chapter
  • Cwiertka K.J. Machotka E. (2017), Introduction. In: Cwiertka K.J., Machotka E. (Eds.) Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective. Amsterdam:: Amsterdam University Press. 15-27. book chapter
  • Cwiertka K.J. (2017), Washoku, Heritage and National Identity.. In: S.Saaler, C.W.A. Szpilman (Eds.) Routledge Handbook of Modern Japanese History.. London: Routledge. book chapter
  • Cwiertka K.J. & Yasuhara M. (2016), 秘められた和食史 (Himerareta Washokushi). Tokyo: Shinsensha. book
  • Cwiertka K.J. ; Machotka E. (2016), Too Pretty to Throw Away: Packaging Design from Japan. Krakow: Manggha Museum of Japanese Art and Technology. book
  • Cwiertka K.J., Elias M.J. & Pilcher J.M. (2015), Writing Global Food History, 1(1): 5-12. article in journal
  • Cwiertka K.J. (2014), From Malnutrition to Radiation: Reviewing Food Security and Food Safety in Japan (1945-2013). In: Mariotti M., Miyake T., Revelant A. (Eds.) Rethinking Nature in Contemporary Japan: Science, Economics, Politics. no. 1 Venice: Edizioni Ca’ Foscari-Digital Publishing. 95-102. book chapter
  • Cwiertka K.J. (2014), Global Hansik Campaign: International Commodification of Korean Cuisine. In: Kim K. H., Choe Y. (Eds.) The Korean Popular Culture Reader. Durham: Duke University Press. 363-384. book chapter
  • Cwiertka K.J. (2014), Sustaining and Comforting the Troops in the Pacific War. In: Collinson P., Macbeth H. (Eds.) Food in Zones of Conflict: Cross-Disciplinary Perspectives. Oxford: Berghahn Books. 133-144. book chapter
  • Cwiertka K.J. (2013), Beyond Black Market: Neighborhood Associations and Food Rationing in Postwar Japan. In: Gerteis C, George T. S. (Eds.) Japan since 1945: From Postwar to Post-Bubble. London and New York: Continuum. 89-106. book chapter
  • Cwiertka K.J. (2013), Feeding the UN Troops in the Korean War (1950-1953). In: cwiertka kj (Ed.) Food and War in Mid-Twentieth-Century East Asia. Farnham: Ashgate. 93-106. book chapter
  • Cwiertka K.J. (Ed.) (2013), Food and War in Mid-Twentieth-Century East Asia. Oxford: Ashgate. editorship of book
  • Cwiertka K.J. (2013), Global Hansik Campaign: International Commodification of Korean Cuisine. In: Kim K.H., Choe Y.M. (Eds.) The Korean Popular Culture Reader. Durham, NC: Duke University Press. book chapter
  • Cwiertka K.J. (2013), Introduction. In: cwiertka K.J. (Ed.) Food and War in Mid-Twentieth-Century East Asia. Farnham: Ashgate. 1-8. book chapter
  • Cwiertka K.J. (Ed.) (2012), Critical Readings on Food in East Asia (3 Vols. SET). Leiden: Brill. editorship of book
  • Cwiertka K.J. (2012), Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Books. book
  • Smits I.B. & Cwiertka K.J. (Eds.) (2012), Hello Kitty en Gothic Lolita's. Leiden: Leiden University Press. editorship of book
  • Smits I.B. & Cwiertka K.J. (2012), Oorsprong, ontwikkeling en invloed van schattigheidscultuur uit Japan. In: Smits I.B., Cwiertka K.J. (Eds.) Hello Kitty en Gothic Lolita's. Leiden: Leiden University Press. 11-26. book chapter
  • Cwiertka K.J. & Chen Y.J. (2012), The Shadow of Shinoda Osamu: Food Research in East Asia. In: Claflin K, Scholliers P (Eds.) Writing Food History: A Global Perspective. Oxford: Berg. 181-196. book chapter
  • Cwiertka K.J. (11 November 2011), The Wisdom of the Ordinary: A Prospect for Modern Japan Studies (Inaugural address). Leiden: Leiden University. inaugural address
  • Cwiertka K.J. (2011), Alcohol and the Asia-Pacific War (1937-1945). In: The Proceedings of the 12th Symposium on Chinese Dietary Culture. Taipei: Foundation of Chinese Dietary Culture. 253-267. conference paper
  • Cwiertka K.J. (2011), Uit eten in koloniaal Seoul (Keijō). In: Breuker R (Ed.) Modern Times: Massacultuur in Korea, 1910-1945. Leiden: Museum Volkenkunde. 45-55. book chapter
  • Cwiertka K.J. (2010), Reading Food in Modern Japanese Literature, Asian Ethnology 69(2): 343-345. article in journal
  • Cwiertka K.J. & Yasuhara M. (2010), Beyond Hunger: Grocery Shopping, Cooking and Eating in 1940s Japan. In: Stassmann S., Rath E (Eds.) Japanese Foodways, Past and Present. Urbana: University of Illinois Press. 166-185. book chapter
  • Cwiertka K.J. (2010), Review of: Aoyama T Reading Food in Modern Japanese Literature, Asian Ethnology 69: 343-345. book review
  • Cwiertka K.J. (2010), Dining-out in the Land of Desire: Colonial Seoul and the Korean Culture of Consumption. In: Kendall L. (Ed.) Korean Consumer Culture in Early and Late Modernity. Honolulu: University of Hawaii Press. 21-38. book chapter
  • Cwiertka K.J. (2009), 飲食、權力與國族認同:當代日本美食的形成. Taipei: Weber Publication International. book
  • Cwiertka K.J. (2008), East Asia: Food. In: Stearns P.M. (Ed.) Encyclopedia of the Modern World. Oxford/New York: Oxford University Press. book chapter
  • Cwiertka K.J. & Moriya A. (2008), Fermented soyfoods in South Korea: The industrialization of tradition. In: Du Bois C., Tan C.B., Mintz S. (Eds.) The World of Soy. Urbana: University of Illinois Press. 161-181. book chapter
  • Cwiertka K.J. (2008), Moderna cozinha japonesa: Comida, poder e identidade nacional. São Paulo: Editora SENAC. book
  • Cwiertka K.J., Oshima A. & Faas P. (2008), Yamazato : Les secrets de la cuisine japonaise. Chamalieres: Editions Artémis. book
  • Cwiertka K.J. (2007), Beyond kimpap and pudae tchigae: Chewing on Korea’s modern history. In: Breuker R.E. (Ed.) Korea in the Middle: Korean Studies and Area Studies. Leiden: CNWS Publications. 241-258. book chapter
  • Cwiertka K.J. (2007), Boekbespreking Review of: The Cultural Politics of Food and Eating: A Reader, Food,Culture and Society 10: 354-356. book review
  • Cwiertka K.J. (2007), Food and Foodways. In: Xu G., Dharwadker V. (Eds.) The Greenwood Encyclopedia of World Popular Culture: Asia and Pacific Oceania. Westport: Greenwood Publishing. 127-137. book chapter
  • Oshima A. & Cwiertka K.J. (2006), Kaiseki Recipes: Secrets of the Japanese Cuisine. Oostkamp: Stichting Kunstboek. book
  • Cwiertka K.J. (2006), Modern Japanese Cuisine: Food, Power and National Identity. London: Reaktion Books. book
  • Cwiertka K.J. (2006), The Soy Sauce Industry in Korea: Scrutinising the Legacy of Japanese Colonialism, Asian Studies Review 30(4): 389-410. article in journal
  • Cwiertka K.J. (2005), Chapter 25: Culinary Culture and the Making of a National Cuisine. In: Robertson J. (Ed.) A Companion to the Anthropology of Japan. New York: Blackwell. 415-428. book chapter
  • Cwiertka K.J. (2005), Culinary Encounters between East Asia and Europe, Petit Propos Culinaires 78: 52-65. article in magazine/newspaper
  • Cwiertka K.J. (2005), From Ethnic to Hip: Circuits of Japanese Cuisine in Europe, Food and Foodways 13(4). article in journal
  • Cwiertka K.J. (2005), Het wonder van teppanyaki - Japans eten voor Westerlingen, Bouillon 7: 106-111. article in magazine/newspaper
  • Cwiertka K.J. (2005), Militarization of Nutrition in Wartime Japan, IIAS Newsletter (Special Issue, The Asia-Pacific War 60 Years On: History and Memory) 38: 15-15. article in journal
  • Cwiertka K.J. (2004), Review of: (2003) Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century, Food and Foodways 12: 64-67. book review
  • Cwiertka K.J. (2004), Western Food and the Making of the Japanese Nation-state. In: Lien M.E., Nerlich B. (Eds.) The Politics of Food. Oxford: Berg Publishers. 121-139. book chapter
  • Cwiertka K.J. (2003), Contemporary Issues in Japanese Cuisine. In: Katz S.H., Weaver W.W. (Eds.) Encyclopedia of Food and Culture. New York: Charles Scribner's Sons. 324-327. book chapter
  • Cwiertka K.J. (2003), Eating the World: Restaurant Culture in Early Twentieth Century Japan, European Jounal of East Asian Studies 2(1): 89-116. article in journal
  • Cwiertka K.J. (2003), Korea. In: Katz S.H., Weaver W.W. (Eds.) Encyclopedia of Food and Culture. New York: Charles Scribner's Sons. 336-341. book chapter
  • Oshima A., Faas F. & Cwiertka K.J. (2003), Yamazato: Kaiseki Cuisine Hotel Okura Amsterdam. Oostkamp: Stichting Kunstboek. book
  • Cwiertka K.J. & Walraven B.C.A. (Eds.) (2002), Asian Food: The Global and the Local. Richmond: Curzon. editorship of book
  • Cwiertka K.J. (2002), Eating the Homeland: Japanese Expatriates in the Netherlands. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 133-152. book chapter
  • Cwiertka K.J. (2002), Introduction. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 1-15. book chapter
  • Cwiertka K.J. (2002), Korea: Cuisine. In: Levinson D., Christensen K. (Eds.) Encyclopedia of Modern Asia. New York: Charles Scribner's Sons. 201-204. book chapter
  • Cwiertka K.J. (2002), Popularising a Military Diet in Wartime and Postwar Japan, Asian Anthropology 1(1): 1-30. article in journal
  • Cwiertka K.J. (2000), From Yokohama to Amsterdam: Meidi-ya and Dietary Change in Modern Japan, Japanstudien: Jahrbuch des Deutschen Instituts für Japanstudien 12: 45-63. article in journal
  • Cwiertka K.J. (14 January 1999), The Making of Modern Culinary Tradition in Japan (PhD thesis). Supervisor(s) and Co-supervisor(s):Gulik W.R. van. PhD thesis
  • Cwiertka K.J. (1999), Culinary Globalization and Japan, Japan Echo 26(3): 52-58. article in magazine/newspaper
  • Cwiertka K.J. (1998), A Note on the Making of Culinary Tradition - an Example of Modern Japan, Appetite 30: 117-128. article in journal
  • Cwiertka K.J. (1998), How Cooking Became a Hobby: Changes in Attitude Towards Cooking in Early 20th Century Japan. In: Fruhstuck S., Linhart S. (Eds.) The Culture of Japan as Seen Through Its Leisure. New York: SUNY Press. 41-58. book chapter

No relevant ancillary activities

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