The Center for East Asian Studies at the University of Texas announces "Devouring Japan," a 2-day interdisciplinary conference on Japanese food and food cultures, to be held in Austin on February 21-22, 2014. Building on growing academic interest in food studies, the conference seeks to include innovative research that explores Japanese foods from a variety of perspectives including: the material culture of cuisine; ethnographic and ritual practices involving foods; government policy and the regulation of food; representations of food in art, literature and film; globalization and/or transnational hybridization of foods; and how local, regional and national identities are shaped by foods.
This conference is free and open to the public, but requires preregistration. Please visit our website at:
The conference is possible through the generous support of the Japan Foundation and the Northeast Asia Council of the Association of Asian Studies.
DEVOURING JAPAN: AN INTERDISCIPLINARY CONFERENCE
ON JAPANESE CUISINE AND FOODWAYS
Julius Glickman Conference Center
The University of Texas at Austin
Friday, Feb. 21
8:30 - 9:15 Registration and Continental Breakfast CLA 1.302E
Barak Kushner, University of Cambridge, "Sure it's delicious, but
why is it popular? Historically decoding regional branding,
food tourism and the rise of ramen, Japan's epic noodle soup."
Dick Stegewerns, University of Oslo, "Sake Around the World
and Back: The Three Waves (and Ways) of Sake
Appreciation in the West"
Robyn Metcalfe, University of Texas at Austin, "Tracking the Onigiri"
Robert Hellyer, Wake Forest University, "High in Vitamin C:
Marketing Green Tea to US and Japanese Consumers in
the 1920s and 30s"
Chair: Mark Metzler, UT Austin
Merry White, Boston University, "Food and its Workers, or Dream
Yoshimi Osawa, European University Institute, "Umami as an
Exclusively Japanese Concept: Culinary Nationalism in
Contemporary Japanese Society"
Nancy K. Stalker, UT Austin, "Rosanjin the Epicurean: Roots of a Gurume Nation"
Theodore C. Bestor, Harvard University, "Japanese Cuisine as
World Cultural Heritage: The UNESCO Campaign"
Chair: Patricia Maclachlan, UT Austin
3:00 - 3:15 Break
3:15 - 3:30 Special Session: Vickie Bestor, North American Coordinating
Council on Japanese Library Resources, "Digital Cuisine" CLA 1.302E
3:30- 5:30 Panel 3: Food Safety and Security CLA 1.302E
Yone Sugita, Osaka Univeristy, "How Japanese Behaviors on
Food have Shaped Sino-Japanese Relationship"
Faye Kleeman, University of Colorado, "The Unbearable, Endless
Anxiety of Eating: Food Consumption in Japan after 3.11"
Eiko Maruko Siniawer, Williams College, "Wasting Food: Nostalgic Desires in an Affluent Japan"
Patricia Maclachlan, UT Austin, "Food, Farmers and Free Trade:
Japan and the Trans-Pacific Partnership
Chair: Nancy Stalker, UT Austin
5:45 - 6:45 Keynote 1 - Ken Albala, University of the Pacific, "Japanese Food in the
7:00 - 9:00 Reception HELD AT SAC 3.106
Saturday, Feb. 22
8:30 - 10:30 Panel 4: Food and the Japanese Body CLA 1.302E
Amy Bliss Marshall, Wellesley College, "Mothers, Menus &
Methods: Keys to Household Rationalization in 20th Century
Amanda Seaman, University of Massachusetts Amherst, "You're
Not Going to Eat That, Are You?: Diet, Discipline and
Pregnancy in Contemporary Japan"
Susan Napier, Tufts University, "Not Fade Away: The Female
Body and Food in Miyazaki Hayao's Spirited Away"
R. Kenji Tierney, Skidmore College, "Chanko Stew and the
Making of the Sumo Wrestler"
Chair: Robert Oppenheim, UT Austin
10:30 - 10:45 Break
10:45-12:45 Panel 5: Food in Literature CLA 1.302E
Takeshi Watanabe, Wesleyan University, "Gifting Melons to the
Shining Prince: Representation of Food in the Heian Period"
Noriko J. Horiguchi, University of Tennessee, "Food and Female
Migrants in Transwar Japan"
Bruce Suttmeier, Lewis and Clark College, "Eating Amid
Affluence: Kaikô Takeshi's Adventures in Food"
James Keith Vincent, Boston University, The Shasei of Taste:
Masaoka Shiki's Foodie Haiku"
Chair: Kirsten Cather, UT Austin
12:45 - 1:30 Lunch
1:30 - 2:30 Keynote 2 - Eric Rath, University of Kansas "The National and the People's
Cuisine: Japan's World War II Kokuminshoku" CLA 1.302E
Lori Brau, University of New Mexico, "Soba's Edo Style: Symbol
of Regional Pride and National Identity"
Greg de St. Maurice, University of Pittsburgh, "Devouring Kyoto:
From Kaiseki and Bamboo Shoots to Green Tea"
Ayumi Takenaka, Bryn Mawr College, "Nikkei Cuisine: How
Japanese Food Travels and Adapts Abroad"
Mire Koikari, University of Hawaii, "LOVE! SPAM": Tales of Food,
Military and Empire in Post WWII Okinawa"
Chair: Robyn Metcalfe, UT Austin
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