Introduction

Focusing primarily on Shanghai, I have researched social changes in modern cities with the emergence of a new middle class and mass consumption and mobilization as the theme. In recent years, I have been exploring cultural exchanges in food, aiming to clarify how nationalism since the 20th century has transformed Chinese cuisine and how imperialism and colonialism have affected East Asian food culture. I meticulously examine and cross-reference magazines, newspapers, and administrative and corporate documents from various cities, supplementing with interviews to verify as many concrete examples as possible.

■Imperial and Food Culture
・Research Objective: To Analyze the Reception of Colonial Food Culture in the Japanese Empire
- Title: “The Gyoza Era and Memories of Manchuria: Post-imperialism in Japan after World War II,” in Global Food History, published online: 20 Nov 2024, Doi: https://doi.org/10.1080/20549547.2024.2414371 (Open Access)
■Nationalism and Cuisine
Research Objective: A Comparative Historical Study on the Formation of National Dishes with Roots in Chinese Local Dishes
A Global History of Chinese Cuisine: Beyond Culinary Nationalism (Keio University Press, 2021)

Areas of Research

・Asian history, African history
・Area studies

Social Contributions

・By analyzing colonial cuisine, we can deepen our understanding of Japan’s interactions with East Asia.
・Understanding the process of forming national cuisines can also help us grasp concepts like national identity and multiculturalism in East Asia and Southeast Asian countries.