Food Marketing Resources PDF Download

Author: Mary E. Lassanyi
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 24

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Author: Akira Shimizu
Publisher: Rowman & Littlefield
ISBN: 1793618275
Category : Social Science
Languages : en
Pages : 193

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Book Description
This study is an unique approach to social and cultural history of Japan through the scope of food and food ways. In this book-length study of food markets in the early modern Japanese capital of Edo, Akira Shimizu draws a fascinating picture of early modern Japanese society where specialty foods—seasonal, regional, and hard-to-find delicacies that satisfied the palate of nation’s highest political authority, the shogun—served as a powerful nexus that connected different social groups. In the course of their daily lives, peasants, fisherfolks, and merchants, who made specialty food available at the market, were in constant negotiation with powerful wholesalers and government authorities in charge of procuring specialty foods of the highest qualities for the shogun’s Edo Castle. Utilizing a number of previously unused archival materials that reveals the lives of those at the bottom of the society, the book traces the production, supply, and handling of specialty foods and shows how ordinary people were empowered to assume control over the distribution of specialty food, eventually affecting their procurement for the shogunal kitchen. In doing so, they disrupted the existing market order on the shogunal requisition, and led to the reconfiguration of market relations.

Author: Victoria Bestor
Publisher: Taylor & Francis
ISBN: 1136736271
Category : History
Languages : en
Pages : 336

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Book Description
This Handbook is an interdisciplinary resource that focuses on contemporary Japan and the social and cultural trends that are important at the beginning of the twenty-first century.

Author: Sayaka Murata
Publisher: Grove Press
ISBN: 080216580X
Category : Fiction
Languages : en
Pages : 114

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Book Description
Shortlisted for the Best Translated Book Award Longlisted for the Believer Book Award Longlisted for the Warwick Prize for Women in Translation A Los Angeles Times Bestseller The English-language debut of an exciting young voice in international fiction, selling 660,000 copies in Japan alone, Convenience Store Woman is a bewitching portrayal of contemporary Japan through the eyes of a single woman who fits into the rigidity of its work culture only too well. The English-language debut of one of Japan’s most talented contemporary writers, selling over 650,000 copies there, Convenience Store Woman is the heartwarming and surprising story of thirty-six-year-old Tokyo resident Keiko Furukura. Keiko has never fit in, neither in her family, nor in school, but when at the age of eighteen she begins working at the Hiiromachi branch of “Smile Mart,” she finds peace and purpose in her life. In the store, unlike anywhere else, she understands the rules of social interaction—many are laid out line by line in the store’s manual—and she does her best to copy the dress, mannerisms, and speech of her colleagues, playing the part of a “normal” person excellently, more or less. Managers come and go, but Keiko stays at the store for eighteen years. It’s almost hard to tell where the store ends and she begins. Keiko is very happy, but the people close to her, from her family to her coworkers, increasingly pressure her to find a husband, and to start a proper career, prompting her to take desperate action… A brilliant depiction of an unusual psyche and a world hidden from view, Convenience Store Woman is an ironic and sharp-eyed look at contemporary work culture and the pressures to conform, as well as a charming and completely fresh portrait of an unforgettable heroine.

Author: Andrew D O'Rourke
Publisher: CRC Press
ISBN: 1000154874
Category : Science
Languages : en
Pages : 240

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Book Description
The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market, they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets. Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine, grain products, beef, and fruits and vegetables. Some of the specific topics covered include: changes in Japanese food consumption Japanese food distribution system demand for beef products in Japan demand for vegetables and vegetable seeds Japanese wine market demand for bakery products new food products for the Japanese market developing trade relations in wood products Executives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the “multifaceted” nature and opportunities of the Japanese market.

Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403

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Book Description
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

Author: World Tourism Organization (Unwto)
Publisher:
ISBN: 9789284420902
Category : Business & Economics
Languages : en
Pages : 96

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Book Description
This report looks at the concept of gastronomy tourism in Japan and shows that activities of gastronomy tourism are being undertaken across the nation. It features 18 case studies, from local Sake breweries to hotel trains, showing how Japan has achieved turning gastronomy tourism into a tool for development, inclusion and regional integration.

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505

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Book Description
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Category : Cooking
Languages : en
Pages : 330

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Book Description
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Author: Theodore C. Bestor
Publisher: Stanford University Press
ISBN: 0804717974
Category : Social Science
Languages : en
Pages : 752

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Book Description
In the vastness of Tokyo these are tiny social units, and by the standards that most Americans would apply, they are perhaps far too small, geographically and demographically, to be considered "neighborhoods." Still, to residents of Tokyo and particularly to the residents of any given subsection of the city, they are socially significant and geographically distinguishable divisions of the urban landscape. In neighborhoods such as these, overlapping and intertwining associations and institutions provide an elaborate and enduring framework for local social life, within which residents are linked to one another not only through their participation in local organizations, but also through webs of informal social, economic, and political ties. This book is an ethnographic analysis of the social fabric and internal dynamics of one such neighborhood: Miyamoto-cho, a pseudonym for a residential and commercial district in Tokyo where the author carried out fieldwork from June 1979 to May 1981, and during several summers since. It is a study of the social construction and maintenance of a neighborhood in a society where such communities are said to be outmoded, even antithetical to the major trends of modernization and social change that have transformed Japan in the last hundred years. It is a study not of tradition as an aspect of historical continuity, but of traditionalism: the manipulation, invention, and recombination of cultural patterns, symbols, and motifs so as to legitimate contemporary social realities by imbuing them with a patina of venerable historicity. It is a study of often subtle and muted struggles between insiders and outsiders over those most ephemeral of the community's resources, its identity and sense of autonomy, enacted in the seemingly insubstantial idioms of cultural tradition.