In 2005, the Basic Law of Food Education (shokuiku kihon-hō) was enacted in Japan in response to a rise of lifestyle-related conditions and a high dependency on food imports. The enactment of this law was followed by a nationwide food education campaign—referred to as the shokuiku campaign—in collaboration with the ministerial bureaucracy and a number of food-related NGOs. In this article I assess how the Japanese state has revived the historical concept of food education (shokuiku) in the wider context of food governance. Shokuiku originated in the Meiji period (1868–1912) when food education provided nutritional guidelines that sought to enable Japanese citizens to cope with the demands of modernity. These objectives have shifted. The current revival of shokuiku is an anti-globalization force that seeks to improve the nation's eating habits and support ailing rural economies.
Skip Nav Destination
Research Article| August 01 2017
Culinary Politics in Japan: The Shokuiku Campaign
Stephanie Assmann is a specially appointed Professor in the Research Faculty of Media and Communication, Hokkaido University, Japan. She holds a PhD in Sociology of Japan from the University of Hamburg, Germany. She is the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behavior (Institute for Asian Affairs, 2005) and the co-editor of Japanese Foodways, Past and Present (University of Illinois Press, 2010, co-edited with Eric C. Rath). Her research interests include the study of consumer behavior with a focus on foodways.
Search for other works by this author on:
Gastronomica (2017) 17 (3): 15–23.
Stephanie Assmann; Culinary Politics in Japan: The Shokuiku Campaign. Gastronomica 1 August 2017; 17 (3): 15–23. doi: https://doi.org/10.1525/gfc.2017.17.3.15
Download citation file:
Don't already have an account? Register
You could not be signed in. Please check your email address / username and password and try again.
Could not validate captcha. Please try again.