When the Japan’s Ministry of Agriculture announced that they planned to certify authentic Japanese restaurants overseas in November 2006, many foreign media including The Washington Post (Faiola), Financial Times (Sanchanta), and The Independent (McNeill) reported it and criticized the attempt with the strong words like “sushi police” (McNeill). It was also condemned by the chefs around the world as “meaningless” (Lewis). This news drew so much attention that one of the officials of the Japan’s Foreign Ministry had to admit finally that it became a “PR catastrophe” (Lewis). As Japanese food has become popular in recent years around the world, the number of Japanese restaurants overseas has dramatically increased. It is estimated around 25,000 by 2007 (“Proposal” 2) and would be 48,000 by 2009 (Faiola). Especially in the U.S., the number of Japanese restaurants increased rapidly to about 9,000 by 2006, which is more than doubled in the previous ten years (“Current Situation” 2). This increase is one of the reasons why the Japanese Government launched this certifying program. The Government strongly concerned that in the long run some of the restaurants might gradually damage the reputation of Japanese cuisine due to the poor culinary skills and knowledge about Japanese cuisine of the chefs working there and insufficient sanitary management in the restaurants. In order to maintain the original quality of Japanese cuisine and present the traditional Japanese cuisine correctly, the Japanese authority should tell the people in the world what the authentic Japanese food is through certifying Japanese restaurants outside of Japan.
Before the Japanese Government actually announced the details of the certifying program, many critics who w...
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...ure, Forestry, and Fisheries. The Record from the Second Advisory Panel for the Certifying Program for the Japanese Restaurants Abroad [Dai 2 kai Kaigai Nihonshoku Resutoran Ninsho Yushikisha Kaigi Gijiroku]. Ministry of Agriculture, Feb. 2007. PDF file.
Lewis, Leo. “Japanese Restaurants Invited to Win Approval of the Sushi Squad.” The Times. Times Newspapers Ltd., 30 Jan. 2008. Web. 20 Apr. 2011.
McNeill, David. “’Sushi Police’ to Protect Japan’s Culinary Exports.” The Independent. indipendent.co.uk, 4 Nov. 2006. Web. 20 Apr. 2011.
Sanchanta, Mariko. “Japan’s ‘Sushi Police’ Are on a Roll.” Financial Times. The Financial Times Ltd., 27 Jan. 2007. Web. 20 Apr. 2011.
Yakaguchi, Keisuke. “Pseudo-cuisine widespread in booming Japanese Food in Russia [Nihonshoku bumu no roshia de oukousuru tondemo ryori].” Diamond Online. Diamond Inc., 3 Dec. 2009. Web. 27 Apr. 2011.
The author chose to conduct this research to explore the comparison between Szechuan and Cantonese food and the extent of its popularity within UK. To enable the research to be conducted in a smaller margin, the students of University of West London are selected as the focused target of research. As observed in the European culture, Chinese food is considered a treat for special occasions as selected restaurant stands equal with high-end restaurants that are serving western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39 per cent of the population preferred Oriental flavours, such as sweet and sour and chow mein to Indian sauces such as tikka masala.
Cuisine is a big factor in the identity of a culture and many people will list food as a factor that makes a country what it is, even using Damper for an example, many people see it is an Australian classic and part of Australia's history. Analysing these two iconic recipes, we can begin to view what kinds of communication is used and by looking at this, the history and the shaping of culture we gain a deeper understanding of the impact and importance of food in both Australia, Japan and around the world. Through this analysis it is hoped that a better understanding of these topics is acquired and an in depth reflection is produced.
Article 9 of the Japanese Constitution. (n.d.). Global Article 9 Campaign. Retrieved February 10, 2014, from http://www.article-9.org/en/what/index.html
Thurow, Lester. (1992). Head to Head: The Coming Economic Battle Among Japan, Europe, and America. New York: William Morrow & Co., Inc.
Japan - Where East Meets West, p. 101. 25 p. 94. 26. Miller, Richard J. and Katoh, Lynn. Japan, p. 57-58. 27.
Throughout this course, the subjects of food productions, food safety, its trade and its impacts on economies have been analysed and examined on several levels. But while there are many scholarly sources that examined these situations, personally producing one’s own quantitative data furthers the arguments made by the authors in food literature. This paper will explore the issues of food production at the local and global levels, through the way it is manufactured, distributed to consumers, the policies supporting its functions and its impact on the parties involved. Based on an interview with a five year grocery store employee and her insights about the grocery store franchise of which she is employed, the many issues surrounding the industrial food industry are uncovered.
Pothukuchi, Kameshwari. "Book Review of Fast Food Nation: The Dark Side of the All-American Meal(Eric Schlosser, New York: Houghton Mifflin, 2001." U-M Personal World Wide Web Server. Web. 19 May 2011. .
“While traditional menu options remain important to core foodservice offerings, consumer interest in ethnic cuisine is growing and is opening up new opportunities for outlets to broaden their menus and restaurant offerings.” Bord Bia (2014)
is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of
Ashkenazi, Michael. "Food, Play, Business, and the Image of Japan in Itami Juzo's Tampopo". In Anne Bower, ed., Reel Food: Essays on Food and Film.New York: Routledge, 2004. Print
Tesco’s motivation for Japan was market share, economies of scale through the changing face of Japan’s shopping and eating habits, and the shifting demographics. Tesco saw an unfulfilled market of a step above convenience store with a fresh produce twist in and around the city of Tokyo. The eating habits of the Japanese were changing, with the population growing older. Tesco spent three years investigating the food buying habits in Japan. As reported in The Guardian, by Mr. Trenchard a Tesco spokesperson states, “We very much go for the model that people [in Japan] shop two or three times a week, and tend to go to quiet neighborhood supermarkets” (McCurry, 2004, para. 11). Justin McCurry reporter for The Guardian in Tokyo attested to the fact that indeed Mr. Trenchard could be correct in the shopping habits of the Japanese population due to the fact of aging. He states, “By 2020, 34 million of its 127 million people will be age 65 and older…” (McCurry, 2004, para. 15). Tesco takes the steps necessary for entering the Japanese market.
Nervously, I pushed my empty plate of sushi aside as I looked across the table at my new friends. I was staying with a host family in Tokyo, Japan, to study abroad and this was my first dinner with them. I was about to tell them about my life in America. Now that all eyes turned towards me with eager expectation, I hesitated, but I quickly decided that a few items I had brought along from home would help them understand my culture and worldview.
...p 25 Things In Japan Most Likely To Blow Foreigners’ Minds | RocketNews24. Retrieved February 9, 2014, from
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
Gerena, Casey. "Japanese Work Ethic - International Business - a Wikia Wiki." International Business Wiki. Web. 11 Dec. 2011. .