Katarzyna Cwiertka's guest appearances

Katarzyna Cwiertka

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On this episode of the Japan Station podcast, Dr. Katarzyna Cwiertka stops by to discuss what exactly washoku (Japanese cuisine) is and how the term was redefined in an effort to get it registered as Intangible Cultural Heritage under UNESCO (United Nations Educational, Scientific and Cultural Organization).    About Dr. Katarzyna Cwiertka  Dr. Katarzyna Cwiertka is Chair of Modern Japan Studies at Leiden University. She is an expert on food history of modern Japan and Korea. Dr. Cwiertka's latest book is titled Branding Japanese Food: From Meibutsu to Washoku (University of Hawaii Press, 2021).    Topics Discussed   Washoku's (Japanese cuisine) classification as Intangible Cultural Heritage by UNESCO in 2013 What exactly Intangible Cultural Heritage is according to UNESCO The application process washoku went through in order to be designated Intangible Cultural Heritage by UNESCO How washoku was defined in the UNESCO application The original UNESCO application for washoku that Dr. Cwiertka found online How the committee behind the UNESCO application for washiku was originally trying to get kaiseki designated as Intangible Cultural Heritage Washoku vs nihon ryōri The meaning and usage of washoku throughout history The both vague and all-encompassing paradoxical nature of washoku's UNESCO characterization Edo era tourism and marketing And much more!   Links, Videos, Etc.  To pick up a copy of Branding Japanese Food: From Meibutsu to Washoku, please consider using the Amazon affiliate link below. It will support the show and it won't cost you anything extra.   Branding Japanese Food: From Meibutsu to Washoku   You can learn more about Dr. Cwiertka and her work via her website.  To pick up a copy of Branding Japanese Food: From Meibutsu to Washoku, please consider using the Amazon affiliate link below. It will support the show and it won't cost you anything extra.   Branding Japanese Food: From Meibutsu to Washoku   To learn more about Dr. Cwiertka and her work,visit her website.   Dr. Katarzyna Cwiertka Website  To listen to the latest episode of Ichimon Japan, use the link below.    What should I know about Japan’s Bubble Era? (A Fun Look at Japan’s Infamous Era of Opulence) | Ichimon Japan 39   If you would like to support the show by picking up some merchandise, make sure to visit KimitoDesigns.com.   KimitoDesigns.com    Special Thanks  Opening/Closing song: Oedo Controller (大江戸コントローラー) by Yunomi featuring Toriena (Used with permission from Yunomi) To listen to more of Yunomi's music, check out his Soundcloud page or YouTube channel.  Japan Station cover art: Provided by Erik R.  Featured image: Courtesy of Dr. Katarzyna Cwiertka  Featured image: Courtesy of Katarzyna Cwiertka    Follow Japankyo on Social Media   Facebook (@JapankyoNews) Twitter (@JapankyoNews)   Full Show Notes   Get full show notes at www.japanstationpodcast.com 

On this episode of the Japan Station podcast, Dr. Katarzyna Cwiertka stops by to discuss what exactly washoku (Japanese cuisine) is and how the term was redefined in an effort to get it registered as Intangible Cultural Heritage under UNESCO (United Nations Educational, Scientific and Cultural Organization). About Dr. Katarzyna Cwiertka Dr. Katarzyna Cwiertka is Chair of Modern Japan Studies at Leiden University. She is an expert on food history of modern Japan and Korea. Dr. Cwiertka's latest book is titled Branding Japanese Food: From Meibutsu to Washoku (University of Hawaii Press, 2021). Topics Discussed <ul> <li>Washoku's (Japanese cuisine) classification as Intangible Cultural Heritage by UNESCO in 2013</li> <li>What exactly Intangible Cultural Heritage is according to UNESCO</li> <li>The application process washoku went through in order to be designated Intangible Cultural Heritage by UNESCO</li> <li>How washoku was defined in the UNESCO application</li> <li>The original UNESCO application for washoku that Dr. Cwiertka found online</li> <li>How the committee behind the UNESCO application for washiku was originally trying to get kaiseki designated as Intangible Cultural Heritage</li> <li>Washoku vs nihon ryōri</li> <li>The meaning and usage of washoku throughout history</li> <li>The both vague and all-encompassing paradoxical nature of washoku's UNESCO characterization</li> <li>Edo era tourism and marketing</li> <li>And much more!</li> </ul> Links, Videos, Etc. To pick up a copy of Branding Japanese Food: From Meibutsu to Washoku, please consider using the Amazon affiliate link below. It will support the show and it won't cost you anything extra. <ul> <li><a href="https://amzn.to/31vHo18" rel="nofollow" target="_blank">Branding Japanese Food: From Meibutsu to Washoku</a></li> </ul> You can learn more about Dr. Cwiertka and her work via her website. To pick up a copy of Branding Japanese Food: From Meibutsu to Washoku, please consider using the Amazon affiliate link below. It will support the show and it won't cost you anything extra. <ul> <li><a href="https://amzn.to/31vHo18" rel="nofollow" target="_blank">Branding Japanese Food: From Meibutsu to Washoku</a></li> </ul> To learn more about Dr. Cwiertka and her work,visit her website. <ul> <li><a href="https://www.cwiertka.com/" rel="nofollow" target="_blank">Dr. Katarzyna Cwiertka Website</a></li> </ul> To listen to the latest episode of Ichimon Japan, use the link below. <ul> <li><a href="https://www.japankyo.com/2021/03/about-japan-bubble-economy-1980s/" rel="nofollow" target="_blank"> What should I know about Japan’s Bubble Era? (A Fun Look at Japan’s Infamous Era of Opulence) | Ichimon Japan 39</a></li> </ul> If you would like to support the show by picking up some merchandise, make sure to visit <a href="http://KimitoDesigns.com" rel="nofollow" target="_blank">KimitoDesigns.com</a>. <ul> <li><a href="https://www.etsy.com/shop/KimitoDesigns" rel="nofollow" target="_blank">KimitoDesigns.com</a></li> </ul> Special Thanks Opening/Closing song: Oedo Controller (大江戸コントローラー) by Yunomi featuring Toriena (Used with permission from Yunomi) To listen to more of Yunomi's music, check out his <a href="https://soundcloud.com/tkrism" rel="nofollow" target="_blank">Soundcloud</a> page or <a href="https://www.youtube.com/channel/UCffP6jI_WwWpYOJt6d8tPvQ" rel="nofollow" target="_blank">YouTube channel</a>. Japan Station cover art: Provided by Erik R. Featured image: Courtesy of Dr. Katarzyna Cwiertka Featured image: Courtesy of Katarzyna Cwiertka Follow Japankyo on Social Media <ul> <li><a href="https://www.facebook.com/japankyonews" rel="nofollow" target="_blank">Facebook (@JapankyoNews)</a></li> <li><a href="https://twitter.com/japankyonews" rel="nofollow" target="_blank">Twitter (@JapankyoNews)</a></li> </ul> Full Show Notes <ul> <li><a href="https://www.japankyo.com/category/podcasts/japanstation/" rel="nofollow" target="_blank">Get full show notes at www.japanstationpodcast.com</a></li> </ul>

63 The Truth About "Washoku": Addressing Japanese Cuisine and Washoku's UNESCO Classification (Dr. Katarzyna Cwiertka)

In this episode, Katarzyna J. Cwiertka speaks with Satoko Naito to share her expertise on Japanese food and food packaging. The discussion deals with washoku (“Japanese food”), designated as a UNESCO Intangible Cultural Heritage in 2013, as well as the fascinating and interrelated histories of edible meibutsu (noted product of a particular site) and omiyage (souvenir) that developed alongside domestic tourism. Dr. Cwiertka's recent publications, discussed in the episode, include Branding Japanese Food: From Meibutsu to Washoku (with Miho Yasuhara, University of Hawai’i Press, 2020) and Too Pretty to Throw Away: Packaging Design from Japan (with Ewa Machotka, Museum of Japanese Art and Technology Press, 2016, available for download from her website https://www.cwiertka.com/).

In this episode, Katarzyna J. Cwiertka speaks with Satoko Naito to share her expertise on Japanese food and food packaging. The discussion deals with washoku (“Japanese food”), designated as a UNESCO Intangible Cultural Heritage in 2013, as well as the fascinating and interrelated histories of edible meibutsu (noted product of a particular site) and omiyage (souvenir) that developed alongside domestic tourism. Dr. Cwiertka's recent publications, discussed in the episode, include Branding Japanese Food: From Meibutsu to Washoku (with Miho Yasuhara, University of Hawai’i Press, 2020) and Too Pretty to Throw Away: Packaging Design from Japan (with Ewa Machotka, Museum of Japanese Art and Technology Press, 2016, available for download from her website <a href="https://www.cwiertka.com/" rel="nofollow" target="_blank">https://www.cwiertka.com/</a>).

Japanese Food and Food Packaging with Katarzyna Cwiertka