Books by Katarzyna J. Cwiertka

That is from Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea , by Katarzyna J. Cwiertka.  This is an excellent book on Korean-Japanese relations, the early history of Korean industrialization, and the rise of industrial food, as well as the evolution of Korean food in recent times, all rolled into a scant 237 pp.  A good author can do wonders…

That is from Modern Japanese Cuisine: Food, Power and National Identity , by Katazyna J. Cwiertka.  One thing I learned from this book was how much Japanese wartime experience created the notion of a national cuisine in Japan.  Before the war, for instance, soy sauce and rice were not common foods in many parts of rural Japan.