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Podcast: Branding Japan’s Food From Meibutsu to Washoku
Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical and contemporary practices of place branding through food in Japan. The book’s narrative centers on the event that...
Consuming Life in Post-Bubble Japan now available as Open Access
The catalogue of the exhibition Too Pretty to Throw Away: Packaging Design from Japan is now available for download
Download The catalogue of the exhibition Too Pretty to Throw Away: Packaging Design from Japan.
Opakowanie aż szkoda wyrzucić
Gazeta Wyborcza, Nov 15, 2016
Een museum vol afval
Bron: https://www.mareonline.nl/archive/2016/06/01/een-museum-vol-afval DOOR MARLEEN VAN WESEL Twee Leidse japanologen stelden een tentoonstelling samen over verpakkingen. De nieuwste trend: cadeautjes geven zonder reden. ‘Eigenlijk is het allemaal afval.’ Katarzyna...
WIRED: The Japanese Barely Eat Whale. So Why Do They Keep Whaling?
Given how Japan has twisted itself into knots to justify its whaling and how much international flack it’s getting, you might conclude whale meat is a hugely important part of Japanese cuisine. Nope. Small-scale whaling is traditional in some parts of Japan, but whale...