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By
Amit Khare
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Introduction
Japanese staples: grains andproteins
Food aesthetics
Foreign and fast food
Current diet and health statistics
Hypothesis: Due to the adverseconsequences of globalization on
the changing Japanese diet, Japanspopulation will experience increasedinstances of nutrition-related health
problems.
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Japanese Millet,Echinochloa crus-galli
Cereal grainonly grown in
China, Korea,and Japan
Once a lower-class staple
Cultivated moreeasily thanwhite rice
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The Case for Millet Kobayashi argues for the frequent useof millet rather than white rice
Considering Japans self-suffiency rateof food supply is 40 percent (calorie-base) and the fact that it imports more
than half of its food from overseas,changing from white rice tomiscellaneous grains is one way Japancould help mediate the worlds food
problem (2001)More nutritious than white rice:
balanced proportions of protein,vegetable fat, and starch. Has more
dietary fiber, vitamins, and minerals.
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Soba and Udon
14th and 15thcenturies: wheatnoodles becamepopular
Noodle carts
Original fast food
Noise allowedwhen eating
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Fugu Contain form of
tetrodotoxin, liverand ovariespoisonous
Poisonousproperties knownin China around200 B.C.
Basho, 17thcentury: I
enjoyed fuguyesterday.Luckily nothinghas yet occurred
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Cattle
Meat-eating banneduntil late 19th century: Buddhismand Shintoism
Richie equatesmeat-eating withbecoming moreWestern
Meiji era aphorism:A man who doesnot eat beef is an
uncivilized man
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Soybeans Soymilk, tofu, miso,shoyu
Cultivation 4,500years to 1,000 yearsago in China
Japanesedomesticationcredited to Buddhistmonks
Soybeans came to
Japan from Korea byBuddhist monks inthe 6th century A.D.
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Food Aesthetics
Small portions inseparate dishes
Easy to handle withchopsticks
Canon of presentation
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Canon of Presentation
Artfully opposite colors Moritsuke
Asymmetrical plating and law ofopposites
Seasonal variety
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Curry
From England Popularity rose in Meiji
Restoration
Second decade of 20th
century: curry powdermade domestically
2000: Once a weekconsumption
Today, most popular
form of curry comes ininstant pouch
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Ramen
Originally imported from China 1958: Chikin Ramen, invented using surplus American
flour shipments
Advertised on television, 13 million packages sold in firstyear
1989: per capita ramen consumption 40 servings; 4.5billion servings annually
Wh Th M
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Whats The MostRepresentative Japanese Food
of the 20th Century? 1999: survey of
1,500 Japanese ofvaried ages
Ramen: 78.9%
Hamburger: 33.6%
Instant curry:27.9%
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McDonalds
1993: 1,043locations
1997: 2,439locations
Traphagen andBrownsargument
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Diet Statistics
2001: 151 women surveyed;average noodle consumption was 9times a month
Italian pasta number one, udonand ramen in second and third
Men: Ramen, number one; Italian
pasta third. Equating Western foods with
Western values?
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Diet Statistics
2000: 30% of adult population atebread for breakfast
Rarely eaten at lunch or dinner
Timesaving? Postwar schoolchildren eating bread
in school lunches 1995: Japanese purchased eleven
billion dollars worth of Americanfoods, more than any other country
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Dietary Fiber Intake
Ministry of Health recommends a daily intakeof 20-25 grams for adults
1952: average intake was 20.5 grams
1970: average intake was 14.9 grams
1998: average intake was 15 gramsNakaji, et al.: Lack of fiber intake is thought to
be a factor in diseases such as colon cancerand coronary heart disease
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Life Expectancy
WHO, 2003: 78 years for males, 85years for females
Highest in the world for over 30 years
2004: Kobayashi says life expectancy is
due to those born before 1920 and havemaintained a traditional diet
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Health Trends
Japan as an example of theconnection between dietary fatsand diseases
Ministry of Health, 2004: havelifestyle-related diseases, 1/3allergic reactions, 1/5 obese
1 in 6 adults have diabetes or are
at-risk for developing, includes menand women in their 30s
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Conclusion
Food as a commodity
Globalization of diet
Homogeneity of food products
Health effects could be reduced byconsuming a more traditional diet