Katarzyna Cwiertka
Hoogleraar
- Naam
- Prof.dr. K.J. Cwiertka
- Telefoon
- +31 71 527 2599
- k.j.cwiertka@hum.leidenuniv.nl
- ORCID iD
- 0000-0002-4851-7784
Kasia Cwiertka is Hoogleraar Moderne Japan Studies aan het Instituut voor Regiostudies.
Meer informatie over Katarzyna Cwiertka
Nieuws
Hoogleraar
- Faculteit der Geesteswetenschappen
- Leiden Institute for Area Studies
- SAS Japan
- Cwiertka K.J. (2022), From raincoats to ketchup: encoachment of plastic in the high-growth era (1955-1973). In: Avenell S. (red.), Re-examining Postwar Japanese history. Tokyo: MHM Limited. 178-193.
- Cwiertka K.J. (2021), Foreign influences in Polish culinary taste during the twentieth century. In: Ayora-Diaz S.I. (red.), The Cultural Politics of Food, Taste, and Identity: A Global Perspective. London: Bloomsbury Academic. 177-196.
- Cwiertka K.J. (2019), Packaging of food and drink in Japan. In: Meiselman H.L. (red.), Handbook of eating and drinking: interdisciplinary perspectives: Springer.
- Cwiertka K.J. (2019), Shōwa do konsumpcji: lukrowana wersja XX-wiecznej Japonii. In: Starecka K. (red.), Japonia ery Shōwa (1926-1989): kultura i realia społeczne. Warszawa: Uniwersytet Warszawski, Wydział Orientalistyczny, Katedra Japonistyki . 189-202.
- Cwiertka K.J. (2019), From military rations to UNESCO heritage: a short history of Korean kimchi. In: King M. (red.), Culinary nationalism in Asia. London: Bloomsbury. 73-91.
- Cwiertka K.J. & Yasuhara M. (2018), Branding Japanese food: from Meibutsu to Washoku. Honolulu: Hawaii University Press.
- Cwiertka K.J. & Machotka E. (2018), Consuming Life Post-Bubble Japan: A Trans-disciplinary Perspective nr. 1. Amsterdam:: Amsterdam University Press.
- Cwiertka K.J. (2018), Serving the Nation: The Myth of Washoku. In: Cwiertka K.J. & Machotka E. (red.), Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective. Amsterdam:: Amsterdam University Press.
- Cwiertka K.J. & Machotka E. (2017), Introduction. In: Cwiertka K.J. & Machotka E. (red.), Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective. Amsterdam:: Amsterdam University Press. 15-27.
- Cwiertka K.J. (2017), Washoku, Heritage and National Identity. In: Saaler S. & Szpilman C.W.A. (red.), Routledge Handbook of Modern Japanese History.. London: Routledge.
- Cwiertka K.J. & Machotka E. (2016), Too Pretty to Throw Away: Packaging Design from Japan. Krakow: Manggha Museum of Japanese Art and Technology.
- Cwiertka K.J. & Yasuhara M. (2016), 秘められた和食史 (Himerareta Washokushi). Tokyo: Shinsensha.
- Cwiertka K.J., Elias M.J. & Pilcher J.M. (2015), Writing Global Food History, Global Food History 1(1): 5-12.
- 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. (red.), Rethinking Nature in Contemporary Japan: Science, Economics, Politics nr. 1. Venice: Edizioni Ca’ Foscari-Digital Publishing. 95-102.
- Cwiertka K.J. (2014), Sustaining and Comforting the Troops in the Pacific War. In: Collinson P. & Macbeth H. (red.), Food in Zones of Conflict: Cross-Disciplinary Perspectives. Oxford: Berghahn Books. 133-144.
- Cwiertka K.J. (2014), Global Hansik Campaign: International Commodification of Korean Cuisine. In: Kim K.H. & Choe Y. (red.), The Korean Popular Culture Reader. Durham: Duke University Press. 363-384.
- Cwiertka K.J. (2013), Beyond Black Market: Neighborhood Associations and Food Rationing in Postwar Japan. In: Gerteis C. & George T.S. (red.), Japan since 1945: From Postwar to Post-Bubble. London and New York: Continuum. 89-106.
- Cwiertka K.J. (red.) (2013), Food and War in Mid-Twentieth-Century East Asia. Oxford: Ashgate.
- Cwiertka K.J. (2013), Introduction. In: Cwiertka K.J. (red.), Food and War in Mid-Twentieth-Century East Asia. Farnham: Ashgate. 1-8.
- Cwiertka K.J. (2013), Feeding the UN Troops in the Korean War (1950-1953). In: Cwiertka K.J. (red.), Food and War in Mid-Twentieth-Century East Asia. Farnham: Ashgate. 93-106.
- Cwiertka K.J. (2013), Global Hansik Campaign: International Commodification of Korean Cuisine. In: Kim K.H. & Choe Y.M. (red.), The Korean Popular Culture Reader. Durham, NC: Duke University Press.
- Smits I.B. & Cwiertka K.J. (2012), Oorsprong, ontwikkeling en invloed van schattigheidscultuur uit Japan. In: Smits I.B. & Cwiertka K.J. (red.), Hello Kitty en Gothic Lolita's. Leiden: Leiden University Press. 11-26.
- Cwiertka K.J. & Chen Y.J. (2012), The Shadow of Shinoda Osamu: Food Research in East Asia. In: Claflin K. & Scholliers P. (red.), Writing Food History: A Global Perspective. Oxford: Berg. 181-196.
- Smits I.B. & Cwiertka K.J. (red.) (2012), Hello Kitty en Gothic Lolita's. Leiden: Leiden University Press.
- Cwiertka K.J. (2012), Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea. London: Reaktion Books.
- Cwiertka K.J. (red.) (2012), Critical Readings on Food in East Asia (3 Vols. SET). Leiden: Brill.
- Cwiertka K.J. (2011), Uit eten in koloniaal Seoul (Keijō). In: Breuker R. (red.), Modern Times: Massacultuur in Korea, 1910-1945. Leiden: Museum Volkenkunde. 45-55.
- Cwiertka K.J. (2011), Alcohol and the Asia-Pacific War (1937-1945), The Proceedings of the 12th Symposium on Chinese Dietary Culture. . Taipei: Foundation of Chinese Dietary Culture. 253-267.
- Cwiertka K.J. (2010), Dining-out in the Land of Desire: Colonial Seoul and the Korean Culture of Consumption. In: Kendall L. (red.), Korean Consumer Culture in Early and Late Modernity. Honolulu: University of Hawaii Press. 21-38.
- Cwiertka K.J. (2010), Bespreking van: Aoyama T., Reading Food in Modern Japanese Literature nr. 2. Honolulu: University of Hawai'i Press. Asian Ethnology 69: 343-345.
- Cwiertka K.J. & Yasuhara M. (2010), Beyond Hunger: Grocery Shopping, Cooking and Eating in 1940s Japan. In: Stassmann S. & Rath E. (red.), Japanese Foodways, Past and Present. Urbana: University of Illinois Press. 166-185.
- Cwiertka K.J. (2010), Reading Food in Modern Japanese Literature, Asian Ethnology 69(2): 343-345.
- 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.
- Cwiertka K.J. (2008), Moderna cozinha japonesa: Comida, poder e identidade nacional. São Paulo: Editora SENAC.
- Cwiertka K.J. & Moriya A. (2008), Fermented soyfoods in South Korea: The industrialization of tradition. In: Du Bois C., Tan C.B. & Mintz S. (red.), The World of Soy. Urbana: University of Illinois Press. 161-181.
- Cwiertka K.J., Oshima A. & Faas P. (2008), Yamazato : Les secrets de la cuisine japonaise. Chamalieres: Editions Artémis.
- Cwiertka K.J. (2008), East Asia: Food. In: Stearns P.M. (red.), Encyclopedia of the Modern World. Oxford/New York: Oxford University Press.
- Cwiertka K.J. (2007), Food and Foodways. In: Xu G. & Dharwadker V. (red.), The Greenwood Encyclopedia of World Popular Culture: Asia and Pacific Oceania. Westport: Greenwood Publishing. 127-137.
- Cwiertka K.J. (2007) Boekbespreking. Bespreking van: , The Cultural Politics of Food and Eating: A Reader nr. 2. Food,Culture and Society 10: 354-356.
- Cwiertka K.J. (2007), Beyond kimpap and pudae tchigae: Chewing on Korea’s modern history. In: Breuker R.E. (red.), Korea in the Middle: Korean Studies and Area Studies. Leiden: CNWS Publications. 241-258.
- Cwiertka K.J. (2006), The Soy Sauce Industry in Korea: Scrutinising the Legacy of Japanese Colonialism, Asian Studies Review 30(4): 389-410.
- Cwiertka K.J. (2006), Modern Japanese Cuisine: Food, Power and National Identity. London: Reaktion Books.
- Oshima A. & Cwiertka K.J. (2006), Kaiseki Recipes: Secrets of the Japanese Cuisine. Oostkamp: Stichting Kunstboek.
- Cwiertka K.J. (2005), From Ethnic to Hip: Circuits of Japanese Cuisine in Europe, Food and Foodways 13(4): .
- Cwiertka K.J. (2005), Culinary Encounters between East Asia and Europe, Petit Propos Culinaires 78: 52-65.
- 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.
- Cwiertka K.J. (2005), Chapter 25: Culinary Culture and the Making of a National Cuisine. In: Robertson J. (red.), A Companion to the Anthropology of Japan. New York: Blackwell. 415-428.
- Cwiertka K.J. (2005), Het wonder van teppanyaki - Japans eten voor Westerlingen, Bouillon 7: 106-111.
- Cwiertka K.J. (2004), Western Food and the Making of the Japanese Nation-state. In: Lien M.E. & Nerlich B. (red.), The Politics of Food. Oxford: Berg Publishers. 121-139.
- Cwiertka K.J. (2004), Bespreking van: (2003), Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century nr. 1: Berg. Food and Foodways 12: 64-67.
- Cwiertka K.J. (2003), Eating the World: Restaurant Culture in Early Twentieth Century Japan, European Jounal of East Asian Studies 2(1): 89-116.
- Cwiertka K.J. (2003), Contemporary Issues in Japanese Cuisine. In: Katz S.H. & Weaver W.W. (red.), Encyclopedia of Food and Culture. New York: Charles Scribner's Sons. 324-327.
- Cwiertka K.J. (2003), Korea. In: Katz S.H. & Weaver W.W. (red.), Encyclopedia of Food and Culture. New York: Charles Scribner's Sons. 336-341.
- Oshima A., Faas F. & Cwiertka K.J. (2003), Yamazato: Kaiseki Cuisine Hotel Okura Amsterdam. Oostkamp: Stichting Kunstboek.
- Cwiertka K.J. (2002), Introduction. In: Walraven B.C.A. (red.), Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 1-15.
- Cwiertka K.J. (2002), Eating the Homeland: Japanese Expatriates in the Netherlands. In: Walraven B.C.A. (red.), Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 133-152.
- Cwiertka K.J. & Walraven B.C.A. (red.) (2002), Asian Food: The Global and the Local. Richmond: Curzon.
- Cwiertka K.J. (2002), Popularising a Military Diet in Wartime and Postwar Japan, Asian Anthropology 1(1): 1-30.
- Cwiertka K.J. (2002), Korea: Cuisine. In: Levinson D. & Christensen K. (red.), Encyclopedia of Modern Asia. New York: Charles Scribner's Sons. 201-204.
- 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.
- Cwiertka K.J. (1999), Culinary Globalization and Japan, Japan Echo 26(3): 52-58.
- Cwiertka K.J. (14 januari 1999), The Making of Modern Culinary Tradition in Japan (Dissertatie, Leiden University). Promotor(en): Gulik W.R. van.
- Cwiertka K.J. (1998), A Note on the Making of Culinary Tradition - an Example of Modern Japan, Appetite 30: 117-128.
- Cwiertka K.J. (1998), How Cooking Became a Hobby: Changes in Attitude Towards Cooking in Early 20th Century Japan. In: Fruhstuck S. & Linhart S. (red.), The Culture of Japan as Seen Through Its Leisure. New York: SUNY Press. 41-58.