@article{ART002025847},
author={Lee, See-jae},
title={Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan},
journal={Asia Review},
issn={2234-0386},
year={2015},
volume={5},
number={1},
pages={41-69}
TY - JOUR
AU - Lee, See-jae
TI - Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan
JO - Asia Review
PY - 2015
VL - 5
IS - 1
PB - 아시아연구소
SP - 41
EP - 69
SN - 2234-0386
AB - Modern Japan adopted western food elements to create new dishessuch as kare-raisu (curry rice), tonkatsu (pork cutlets), korokke (croquet), whichrepresents fusion of Japanese and western cuisine. The origination of thesecan be traced back to several factors including the Meiji Emperor’s activeimportation of western cuisine, the westernization of cuisine facilitated bymass meal provision, and the education and promotion of western culinaryarts in Japan. These three factors are considered to be the impetus behindthe development of fusion cuisine, which greatly transformed modernJapanese food culture. To begin with, the Meiji Restoration brought withit a comprehensive drive to westernize every institution and aspect ofJapanese life, enforced by a nationwide agenda to “leave Asia and join theWest.” Japanese cooking has also followed this philosophy, briskly adoptingforeign styles and ingredients. The adoption of modern rationality led alsoto the mass provision of meals in the military and public schools, whichresulted in standardization, mass production, and rationalization of cookingprocedures. Thus the influence of the West has increased meat in the diet,inspired more attention to nutritional balance, and promoted simplicity andconvenience in food preparation. Lastly, the weight of Japanese traditionalpalate cannot be ignored, as Western food was adopted according toJapanese taste preferences. The positive attitude towards learning and the natural curiosity of the Japanese are also suggested to be part of the maindrive behind the creative development of modern fusion cuisine in Japan.
KW - Japanese-western fusion cuisine;Meiji Restoration;introduction of western cuisine;mass meal provision;traditional Japanese palate
DO -
UR -
ER -
Lee, See-jae. (2015). Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan. Asia Review, 5(1), 41-69.
Lee, See-jae. 2015, "Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan", Asia Review, vol.5, no.1 pp.41-69.
Lee, See-jae "Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan" Asia Review 5.1 pp.41-69 (2015) : 41.
Lee, See-jae. Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan. 2015; 5(1), 41-69.
Lee, See-jae. "Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan" Asia Review 5, no.1 (2015) : 41-69.
Lee, See-jae. Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan. Asia Review, 5(1), 41-69.
Lee, See-jae. Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan. Asia Review. 2015; 5(1) 41-69.
Lee, See-jae. Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan. 2015; 5(1), 41-69.
Lee, See-jae. "Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan" Asia Review 5, no.1 (2015) : 41-69.
