Hybridity and Innovation in Japanese Foods

An Anthology on Swiss Rolls Ian Valenti – Spring 2025 Chapter 1: The History of the Swiss Roll The Swiss […]

Unlike the standard, past stationary settings of the restaurant or home, dining today often occurs in mobile environments—made conspicuous to the public eye, yet often overlooked. In particular, “street” food is a culinary niche that enables a heightened awareness of a food’s sensory elements rather than placing attention on other components such as restaurant decor. Specifically, I turn to the highly frequented yatai (food cart) business in Fukuoka, Japan, the shifting attitudes toward yatai in a contemporary period involving the COVID-19 outbreak, and its salient presence in the Japanese matsuri (festival) scene to tackle the cultural implications exerted upon locals, tourists, and academia—namely in how they subvert the common dining experience, bolster a unique localized dining culture, and complement a nation’s culture by reinforcing tradition.

Takoraisu: A Case Study in Okinawan Hybrid Identity Justin Weinstein – 2022 To my family’s great disappointment, the Japanese restaurant

Japanese Snacks: A Tasting and Reflections on their Cultural Implications Sophie Scobell and Emily Young – 2021 These snacks were

Suntory and Nikka: Japanese Whiskey as Wakon Yōsai Adam Ettelbrick – 2022 In late 2014, the whiskey world received a