Japanese gastronomy is celebrated justifiably for its harmony with nature and seasonality. Neglected in this celebration are the ideological values and the environmental impact of the gastronomy. Lack of sustainability, degradation of the soil, and industrial practices in agriculture are fundamental to creating Japanese cuisine. In addition, the idea of Japanese food as superior to other nations' cultural practices is rooted in political and historical approaches. How does the culture psychologically balance the idea of harmony with the harmfulness of degradation and ideology?
The Price of Harmony: The Ideology of Japanese Cuisine
Scott Haasis a writer and clinical psychologist based in Cambridge, Massachusetts. He is the author of Those Immigrants! (2016), Back of the House (2013), Are We There Yet? (2004), and Hearing Voices (1990). He is the co-author of Da Silvano Cookbook (2001). He won a James Beard award for his on-air broadcasts on “Here and Now,” a nationally syndicated show on National Public Radio. His doctoral thesis concerned aspects of postwar Japan, and he maintains an active clinical practice.
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Scott Haas; The Price of Harmony: The Ideology of Japanese Cuisine. Gastronomica 1 May 2017; 17 (2): 1–4. doi: https://doi.org/10.1525/gfc.2017.17.2.1
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