Japanese Food and Culture

Students engage in an in-depth study of Japan’s food history, regional specialties, and the social and cultural contexts that shape its culinary practices.

An Assistant’s Musings: A Look at The Pillow Book through a Modern-Day Lens

Umami

A LEGO Depiction of the Battle of Nagashino

Accepting Knowledge as Suffering: A Contemporary Re-Imagining of Kamo no Chōmei’s Hōjōki

Through the Iris​: Exploring self-expression and the evolution of Japanese cultural practices through Ikebana

Reconstructing Tampopo: An Analysis and Short Film

Salivating to Anime Food and Japanese Food in Film: Japanese Food in a 2D Space​

Interpretation of Yatai in a Contemporary Period

April at Wesleyan

How Yokai Adapts to Modern Societies: Differences in Yokai Interactions with Technology and Humans

Hōjōki ver. 2021

The Philosophy of Wabi Sabi

Two Truths and a Lie: Buddhist Food Today Through a Cooking Project

Longing for the Simple Life: Buddhist Cuisine in East Asia as Ethical and Aesthetic

Problematizing “Japanese Mothers and Obentōs: The Lunch-Box as Ideological State Apparatus

Changing Perceptions: How Wakako zake is Fixing Gender Stereotypes in Anime

An Exploration of Cheesecake

Takoraisu: A Case Study in Okinawan Hybrid Identity

Country Club Sushi: An Exploration of the Gentrification of Japanese Cuisine in Minnesota

Japanese Cuisine in Kazakhstan: Non-Japanese Ethnic Networks as Main Facilitators of Culinary Culture

Is “Gourmet” Food Writing Exempt? : An Exploration of Japanese Culture in Saveur Magazine

Nattō’s Nutritional and Epigenetic Health Benefits

Japanese Snacks: A Tasting and Reflections on their Cultural Implications

Suntory and Nikka: Japanese Whiskey as Wakon Yōsai

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