| 2023 | From Raincoats to Ketchup. In Re-examining Postwar Japanese History: A Handbook, ed. S. Avenell, 178-193. Tokyo: MHM Limited. | |
| 2021 | Foreign Influences in Polish Culinary Taste during the Twentieth Century. In The Cultural Politics of Food, Taste, and Identity: A Global Perspective, ed. S.I. Ayora-Diaz, 177-196. London: Routledge. | |
| 2019 | Foreign Influences in Polish Culinary Taste during the Twentieth Century. In The Cultural Politics of Food, Taste, and Identity: A Global Perspective, ed. S.I. Ayora-Diaz, 177-196. London: Routledge. | |
| 2018 | Serving the Nation: The Myth of Washoku. In Consuming Life Post-Bubble Japan: A trans-disciplinary Perspective, ed. K. Cwiertka and E. Machotka, 89-106. Amsterdam: Amsterdam University Press. | https://en.aup.nl/books/9789462980631-consuming-life-in-post-bubble-japan.html |
| 2018 | Washoku, Heritage and National Identity. In Routledge Handbook of Modern Japanese History, ed. S. Saaler and C.W.A. Szpilman, 376-388. London: Routledge. | |
| 2018 | (with E. Machotka) Introduction. In Consuming Life Post-Bubble Japan: A Trans-disciplinary Perspective, ed. K. Cwiertka and E. Machotka, 15-27 Amsterdam: Amsterdam University Press. | https://en.aup.nl/books/9789462980631-consuming-life-in-post-bubble-japan.html. |
| 2015 | Editorial Introduction: Writing Global Food History (with Megan J. Elias and Jeffrey M. Pilcher). Global Food History 1 (1): 5-12. | |
| 2014 | From Malnutrition to Radiation: Reviewing Food Security and Food Safety in Japan (1945-2013). In Rethinking Nature in Contemporary Japan: Science, Economics, Politics, ed. M. Mariotti, T. Miyake, A. Revelant, 95-102. Venice: Ca’ Foscari Japanese Studies. | |
| 2014 | Sustaining and Comforting the Troops in the Pacific War. In Food in Zones of Conflict: Cross-Disciplinary Perspectives, ed. P. Collinson and H. Macbeth, 133-144. Berghahn Books. | |
| 2014 | Global Global Hansik Campaign: International Commodification of Korean Cuisine. In The Korean Popular Culture Reader, ed. K.H. Kim and Y.M. Choe, 363-384. Durham, NC: Duke University Press. | |
| 2013 | Feeding the UN Troops in the Korean War (1950-1953). In Food and War in Mid-Twentieth-Century East Asia, ed. Katarzyna J. Cwiertka. 93-106. Farnham: Ashgate. | |
| 2013 | Beyond Black Market: Neighborhood Associations and Food Rationing in Postwar Japan. In: Gerteis C, George T. S. (Eds.) Japan since 1945: From Postwar to Post-Bubble. London and New York: Continuum. 89-106. | |
| 2012 | The Shadow of Shinoda Osamu: Food Research in East Asia. In: Claflin K, Scholliers P (Eds.) Writing Food History: A Global Perspective. Oxford: Berg. 181-196. | |
| 2010 | Beyond Hunger: Grocery Shopping, Cooking and Eating in 1940s Japan. In Japanese Foodways, Past and Present, ed. E. Rath and S. Stassmann, 166-185. Urbana: University of Illinois Press. | |
| 2008 | Fermented Soyfoods in South Korea: The Industrialization of Tradition. In The World of Soy, ed. C. Du Bois, C.B. Tan and S. Mintz, 161-181. Urbana: University of Illinois Press. | |
| 2007 | Beyond kimpap and pudae tchigae: Chewing on Koreas modern history. In: Breuker R.E. (Ed.) Korea in the Middle: Korean Studies and Area Studies. Leiden: CNWS Publications. 241-258. | |
| 2007 | ‘War, Empire and the Making of Japanese National Cuisine’, Japan Focus: An Asia Pacific e-journal. | https://www.japanfocus.org/site/view/2475 |
| 2006 | The Soy Sauce Industry in Korea: Scrutinising the Legacy of Japanese Colonialism, Asian Studies Review 30(4): 389-410. | https://www.tandfonline.com/doi/abs/10.1080/10357820601044950#.Uq7WyhByx8Q |
| 2006 | Modern Japanese Cuisine: Food, Power and National Identity. London: Reaktion Books. | |
| 2005 | Chapter 25: Culinary Culture and the Making of a National Cuisine. In: Robertson J. (Ed.) A Companion to the Anthropology of Japan. New York: Blackwell. 415-428. | |
| 2005 | From Ethnic to Hip: Circuits of Japanese Cuisine in Europe,Food and Foodways 13(4). | https://www.tandfonline.com/doi/abs/10.1080/07409710590931294#.Uq7X1RByx8Q |
| 2004 | Western Food and the Making of the Japanese Nation-state. In: Lien M.E., Nerlich B. (Eds.) The Politics of Food. Oxford: Berg Publishers. 121-139. | |
| 2003 | Eating the World: Restaurant Culture in Early Twentieth Century Japan, European Jounal of East Asian Studies 2(1): 89-116. | https://booksandjournals.brillonline.com/content/journals/10.1163/157006103765447527 |
| 2002 | Popularizing a Military Diet in Wartime and Postwar Japan,Asian Anthropology 1(1): 1-30. | https://www.cwiertka.com/wp-content/uploads/2014/11/Popularizing-a-Military-Diet-in-Wartime-and-Postwar-Japan.pdf |
| 2002 | Introduction. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 1-15. | |
| 2002 | Eating the Homeland: Japanese Expatriates in the Netherlands. In: Walraven B.C.A. (Ed.) Asian Food: The Global and the Local. Honolulu: University of Hawaii Press. 133-152. | |
| 2000 | From Yokohama to Amsterdam: Meidi-ya and Dietary Change in Modern Japan, Japanstudien: Jahrbuch des Deutschen Instituts für Japanstudien 12: 45-63. | |
| 1999 | The Making of Modern Culinary Tradition in Japan(PhD thesis). Supervisor(s) and Co-supervisor(s):Gulik W.R. van. | |
| 1998 | A Note on the Making of Culinary Tradition an Example of Modern Japan, Appetite 30: 117-128. | |
| 1998 | How Cooking Became a Hobby: Changes in Attitude Towards Cooking in Early 20th Century Japan. In: Fruhstuck S., Linhart S. (Eds.) The Culture of Japan as Seen Through Its Leisure. New York: SUNY Press. 41-58. | |
