The taste of Japan: Connections between local dishes and travel in the contemporary food culture of Japan

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Asian Studies (60 EC) (MA)

Kuyper, Melvin de (2014)

The taste of Japan: Connections between local dishes and travel in the contemporary food culture of Japan

Master thesis | Asian Studies (60 EC) (MA)

I will show that contemporary studies have been focusing mainly on the creation of a single, more or less standardized Japanese cuisine, rather than on variations in local cuisine. I will further discuss the current situation of the Japanese food culture and rise in the popularity of 'affordable versus expensive food' and how this popularity is used in the domestic tourism sector of Japan. This will be done by two case studies: the first is tourism promotion through television and the second is through travel guide books.

Author: Kuyper, Melvin de

Faculty: Faculty of Humanities

Specialisation: East Asia Studies

Supervisors: Smits, Ivo

ECTS Credits: 15

Language: en

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The taste of Japan: Connections between local dishes and travel in the contemporary food culture of Japan