20th century global history
A01=George Solt
Age Group_Uncategorized
Age Group_Uncategorized
american government
american wheat imports
Author_George Solt
automatic-update
black market
bowl of noodles
Category1=Non-Fiction
Category=HBJF
Category=HBTB
Category=JBCC4
Category=JFCV
Category=NHF
Category=NHTB
cold war
COP=United States
cultural studies
Delivery_Delivery within 10-20 working days
economic changes
economic stagnation
eq_history
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eq_non-fiction
eq_society-politics
food
food studies
Format=BB
Format_Hardback
geopolitics
globalization
government documents
historical
history
industrialization
international icon
international symbol
japan
japanese cuisine
japanese culture
japanese food
labor force
Language_English
national identity
noodle soup
occupied japan
PA=Available
political changes
Price_€50 to €100
PS=Active
ramen
reindustrialization
softlaunch
soup
us occupation of japan
working poor
Product details
- ISBN 9780520277564
- Format: Hardback
- Weight: 454g
- Dimensions: 152 x 229mm
- Publication Date: 22 Feb 2014
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
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A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to an international icon of Japanese culture. Ramen's popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. Occupation of Japan (1945-1952), the reindustrialization of Japan's labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s-2000s), all contributed to the formation of ramen as a national dish. This book is essential reading for scholars, students in Japanese history and food studies, and anyone interested in gaining greater perspective into how international policy can influence everyday foods around the world.
George Solt is Assistant Professor of History at New York University.
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