ICC Collaborative Research Unit Global Food Project Book Launch

The Global Japanese Restaurant: Mobilities, Imaginaries and Politics

July 11, 2023, 18:30-20:00 (Japan time) 
Hybrid Format
In person: Room 10-301, Sophia Yotsuya Campus 
On Zoom: register here (https://forms.office.com/r/te5kVvghe5) 
Event information: https://www.icc-sophia.com/post/the-global-japanese-restaurant-mobilities-imaginaries-and-politics

The Global Japanese Restaurant: Mobilities, Imaginaries and Politics
Global Food Project Book Launch July 11, 2023, 18:30-20:00 (Japan time) In person: Room 10-301, Sophia Yotsuya Campus On Zoom: register here (https://forms.office.com/r/te5kVvghe5) Served in over 150,000 restaurants outside Japan--from simple eateries to fine dining temples--Japanese cuisine has become truly global. These Japanese restaurants have proliferated via the transnational mobilities of people, foods, ideas, and infrastructure, spreading out from culinary global cities to their hinterland
www.icc-sophia.com

Served in over 150,000 restaurants outside Japan--from simple eateries to fine dining temples--Japanese cuisine has become truly global. These Japanese restaurants have proliferated via the transnational mobilities of people, foods, ideas, and infrastructure, spreading out from culinary global cities to their hinterlands around the world. Through their menus, décors and performative service, these establishments purvey imaginaries of Japan continuously reinvented by restaurateurs, cooks, and servers of multiple ethnicities and races. In the contexts of colonial empire, world wars, and neoliberal capitalism, their spread has been entangled in politics of authenticity, race, nationalism, and immigration. The Global Japanese Restaurant (University of Hawai'i Press 2023) narrates this process over one hundred and fifty years and six continents. Drawing on untapped primary sources and interviews in seventeen languages, it extends the story beyond Japanese cuisine's reception in the "West" to illuminate the activities of Japanese and non-Japanese restaurateurs, chefs, and corporations in producing various forms of global Japanese restaurants in Asia, Africa, Europe, Australasia, and the Americas. This book launch talk will review highlights of the research together with photos and other images not included in the published volume. 

Authors: This book is a collaborative effort of six scholars, all affiliated with the Global Food Project of the Institute of Comparative Culture at Sophia University:  
James Farrer, Sophia University, Japan 
David L. Wank, Sophia University (emeritus) and Tōyō Bunko, Japan 
Christian A. Hess, Sophia University, Japan 
Mônica R. de Carvalho, SKEMA Business School, Brazil 
Lenka Vyletalova, Palacky University, Olomouc, Czech Republic 
Chuanfei Wang, Hosei University, Japan 
This event is organized by James Farrer (Professor of Sociology, Sophia University) for the ICC Collaborative Research Unit Sophia Food Studies.

Web：https://www.icc-sophia.com/