Japanese cuisine in the world: cultural phenomenon and features of geography

Occupation: Associate Professor, Department of Social and Economic Geography of Foreign Countries, Faculty of Geography, Lomonosov Moscow State University
Affiliation: Lomonosov Moscow State University
Address: Russian Federation, Moscow

Elizaveta S. Velichko

Occupation: , student, Faculty of Geography
Affiliation: Lomonosov Moscow State University
Address: Russian Federation, Moscow

Journal name

Asia and Africa Today

Edition

Issue 8

Pages

55-61

Abstract

Japanese cuisine, one of the few national cuisines considered as intangible cultural heritage of humankind, has gained great popularity around the world. Among the main reasons of its attractiveness to people is the association with a healthy diet due to its natural taste and nutritional balance. The aesthetic component - "food as art" also plays an important role, along with the interest of foreigners in Japanese culture. The deliberate policy of the Japanese government promoting the national cuisine abroad, has become an instrument of "soft power", and is bringing its results.

By analyzing the differences in the distribution of Japanese restaurants in cities, countries and regions of the world, the authors show and interpret the heterogeneity of Japanese cuisine worldwide at different scales. The popularity of Japanese cuisine in a given country depends on its involvement in the process of globalization. One of the most striking examples of the intra-country heterogeneity of Japanese cuisine is the United States.

The study of the microgeography of Japanese cuisine based on a core estimate of restaurant density showed that the geography of Japanese cuisine in the cities is determined by the presence or absence of a Japanese ethnic district. In case if there is one, the core of its concentration is located there, otherwise it coincides with the core of the restaurants and city as a whole.

Keywords

Japanese cuisine, macro- and microgeography of Japanese cousine, washoku

Received

16.07.2021

Publication date

23.08.2021

Number of characters

19793

Cite

GOST	Tikhotskaya I., Velichko E. Japanese cuisine in the world: cultural phenomenon and features of geography // Asia and Africa Today – 2021. – Issue 8 C. 55-61 [Electronic resource]. URL: https://asaf-today.ru/S032150750015947-3-1 (circulation date: 06.05.2024). DOI: 10.31857/S032150750015947-3
MLA	Tikhotskaya, Irina, Velichko, Elizaveta S. "Japanese cuisine in the world: cultural phenomenon and features of geography." Asia and Africa Today 8 (2021):55-61. DOI: 10.31857/S032150750015947-3
APA	Tikhotskaya I., Velichko E. (2021). Japanese cuisine in the world: cultural phenomenon and features of geography. Asia and Africa Today (8), pp.55-61 DOI: 10.31857/S032150750015947-3

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