DOCSLIB.ORG

Why Sushi Became Canadian by Rumiko Tachibana BA, Fuji

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Why Sushi Became Canadian by Rumiko Tachibana BA, Fuji “Processing” Sushi / Cooked Japan: Why Sushi Became Canadian by Rumiko Tachibana B.A., Fuji Women’s University, 1995 M.A., University of Alaska Fairbanks, 1997 B.A., University of Victoria, 2005 A Thesis submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF ARTS in the Department of Interdisciplinary Studies © Rumiko Tachibana, 2008 University of Victoria All rights reserved. This thesis may not be reproduced in whole or in part, by photocopy or other means, without the permission of the author. ii “Processing” Sushi / Cooked Japan: Why Sushi Became Canadian by Rumiko Tachibana B.A. Fuji Women’s University, 1995 M.A., University of Alaska Fairbanks, 1997 B.A., University of Victoria, 2005 Supervisory Committee Dr. Timothy J. Craig, Co-Supervisor (Department of Business) Dr. Hülya Demirdirek, Co-Supervisor (Department of Anthropology) iii Supervisory Committee Dr. Timothy J. Craig, Co-Supervisor (Department of Business) Dr. Hülya Demirdirek, Co-Supervisor (Department of Anthropology) ABSTRACT Sushi is a widely consumed food in North America. Along with other ethnic cuisine and food items it is subject to fusion and localization. This thesis explores the transformation of sushi in Victoria, BC, on the basis of an extensive survey, participant observation, and interviews with producers and consumers. The physical and symbolic transformation of sushi is analyzed both from the vantage point of business and cultural trends. It is shown that sushi became a food item different to what is known as sushi in Japan. This makes Victoria as one of the North American markets which threatens the Japanese national identity. This study thus not only reveals the local process of transformation of sushi but also shows how a food item becomes a multi-vocal symbol. While consumed by North Americans as healthy and exotic in its transformed style, it becomes a politically significant concern of national identity in Japan. iv Table of Contents Supervisory Committee……………………………….………..…………...ii Abstract………………….…………………………………………………………iii Table of Contents ................................................................ iv List of Tables......................................................................vii List of Figures .................................................................. viii Acknowledgements.……………..…………………………………………….ix 1. Introduction .................................................................. 1 It is Not Just about the Food: Significance of Research on Sushi ..................................... 5 Sweet Relation: Business, Culture and Transformation ............................................ 12 Theoretical Framework.................................................................................. 15 Food for Eating, Food for Thought, Food for Company.......................................................................17 Globalization as a Cultural Theory ………………………………………………………………………...22 On Transformation: Essentialism and Japanese Cultural Identification ..............................................28 Structure and Organization of This Thesis ............................................................ 31 2. Studying Sushi: Eating, Working, Asking.. ................... 33 The Research Site......................................................................................... 34 Interviews ................................................................................................. 35 Producer Interviews............................................................................................................................36 Consumer Interviews..........................................................................................................................37 Self-Administered Customer Survey ................................................................... 38 Participant Observation: Eating and Working for Research........................................ 40 3. Sushi in Japan and Sushi à la North America ............. 43 History of Sushi in Japan ................................................................................ 43 Origin of Japanese Sushi.....................................................................................................................44 Emergence of New Type of Sushi.........................................................................................................46 Nigiri-zushi and Maki-zushi: Birth of Fast-food Sushi..........................................................................47 v Standardization of Japanese Sushi ......................................................................................................49 History of Japanese Food in North America .......................................................... 51 Introduction of Japanese Food to North America and Japanese Immigrants .......................................51 The Second World War and the Change of the Diet of Japanese Immigrants.......................................53 1960s: Discovery of a New Taste for Canadians ...................................................................................54 1970s: Teppanyaki and the Juggling Japanese Chef .............................................................................56 1980s and 1990s: Sushi Boom – Emergence of Hybrid Japanese Cuisine..............................................58 4. The International Stage of Transformation: Sushi Producers and Customers in Victoria ................................ 62 Producers.................................................................................................. 63 Overall View of the Victoria’s Japanese Restaurant Business ..............................................................63 Demography of Sushi Producers .........................................................................................................65 Customers ................................................................................................. 71 Description of the Market: Overall Picture of the Sushi Customers .....................................................72 Demographics of the Sushi Customer..................................................................................................73 The Reason Why Victorians Eat Sushi ................................................................................................78 Comparison of Customer Data and Producers’ Observations on Customers ..................... 84 5. Cross-cultural Transformation of Sushi: Why Sushi Changed in Canada .......................................................... 87 Definition of Sushi: Form versus Processing Style.................................................... 89 Physical Difference of Sushi between Victoria B.C. and Japan ..................................... 92 Difference in Kinds and Variety of Sushi-neta between Victoria and Japan..........................................93 Dominance of Rolled Sushi in Canada versus Nigiri-zushi in Japan .....................................................97 Difference in the Manner of Rolling Sushi.........................................................................................101 Difference between Canadian and Japanese Sushi as Observed by the Producers ............. 102 Driving the Transformation of Sushi: Business and Cultural Factors............................ 105 Sushi Customer Decision-Making Model...........................................................................................106 Unique Business Model of Sushi Restaurants ....................................................................................113 "Authenticity” of Sushi and Exoticism ..............................................................................................114 Gap between How It Looks and What It Is........................................................................................123 6. Conclusion ................................................................. 125 Summary: Process of Transformation and Deterritorialization of Sushi ........................ 125 vi Process of Transformation of Sushi ...................................................................................................125 Transformation and Deterritorialization ...........................................................................................131 What the Transformation of Sushi Illustrates....................................................... 136 Future Research Topics ................................................................................ 138 Closing Words .......................................................................................... 140 References........................................................................ 142 Appendix A ...................................................................... 151 Appendix B ...................................................................... 154 vii List of Tables Table 2.1 Methods Adopted in This Research……………………………………………34 Table 4.1 Number of Business Establishments in the Entire Japanese Food Business in Victoria and of Interviewees Categorized by Ethnicity (as of November 2006)...........68 Table 4.2 Demographic and Cultural Variety of Sushi Customers in Victoria 1…………74 Table 4.3 Demographic and Cultural Variety of Sushi Customers in Victoria 2................75 Table 4.4 Average Value of Each Element in Significance of Choosing Sushi..................79 Table 4.5 Comparison of Customer Data and Producers’ Observations ............................84 Table
Load more

Recommended publications
  • C:\Documents and Settings\Network Admin\My Documents\Newsletter
    From web site: www.about.com KGC Newsletter anese Fo ap od Issue 12, February 2003 J ByJoanne believe that most people are familiar with temperature for frying Tempura. Japanese food. When I first tasted it, it e. Using shrimp: Iwas wonderful. It looks small and cute, In order to make each shrimp stay straight, and it tastes good. If you eat it, you will want you can put a couple incisions into its to eat it again next time. Today, there are stomach. Then, pick up its tail and put the In This Issue many Japanese restaurants all around the body in the batter. world, and people can learn about Japanese f. Squid: food customs. Since I enjoy Japanese food so Before you dip it in Tempura batter, you much, I would like to introduce different should remove the shell and flour the shrimp kinds of Japanese food to everybody. lightly. Japanese Food 5) Japanese Sweets: 1) History of Sushi: Japanese sweets are called wa-gashi in It is said that sushi came from China in the 7th Japanese, and wa-gashi contains rice flour, red Winter Fun in Vancouver century. At the beginning, people used fresh beans and sugar. When you cook wa-gashi, fish to make sushi, but because there were no you can put in some batter and milk. Food in Chinese Culture refrigerators, people had to make it with salt So, many people like to eat Japanese sweets so that the sushi wouldn’t spoil. Since then, because it won`t make them fat. sushi has been combined with fish and salt.
    [Show full text]
  • Downloadable Sushi Guide
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]
  • MAG 13 Schedules NEW OFFICEP.S for MOKAPU Early K-Bay Return Col
    /g4-1--i-dt----Property of MARINE CORPS HISTORICAL LIBRARY 9 ALL - SERVICE RIFLE MATCH STARTS CYNIE An estimated 150 marksmen will National Rifle Association, will Con; $2, per match; $4, per team 3. Rapid fire, prone, 10 rounds, 60 Competitors will be allowed only gather at the Marine Corps Air j start firing at 7 a.m. on the 200 - (four firers); $1, building fund seconds, 300 yartis. one medal or trophy in each match. Station rifle range tomorrow morn- ! yard line. match; $12, package deal (includ- 4. Slow fire, prone, 22 rounds, 22 Perpetual trophies and medals were ing to compete for honors in the Team competition will commence ing individual and team). Fees minutes, 500 yards. donated by Lt. Gen. V. E. Megee, opening of the 4th Annual All- Sunday morning. Team entries ,nsy be paid in cash or by check. 5. Aggregate of 1, 2, 3 and 4. commanding general Fleet Marine Service Rifle Match. close tomorrow evening upon com- Checks should be made to Kaneo- 6 Aggregate of 2 and 3. Force, Pacific; Brig. Gen. A. R. Kier; Sponsored by the Kaneohe Bay pletion of firing. Priorities go first he Marine Rifle and Pistol Club, 7. Aggregate of 1 and 4. commanding general 1st Marine Marine Rifle and Pistol Club, the to teams entering all matches and MCAS, Kaneohe Bay. 8. Team match. Brigade and Col. M. M. Magruder, two day event pits top civilian second in order of registration with Governed by NRA rules, the event All shooters will be required to commanding officer, Marine Corps marksmen against military rifle- ' the statistical office.
    [Show full text]
  • Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
    COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
    [Show full text]
  • Sushi Global«: Zwischen J-Branding Und Kulinarischem Nationalismus
    »Sushi global«: Zwischen J­branding und kulinarischem Nationalismus Sushi Gone Global: Between J-branding and Culinary Nationalism Dorothea Mladenova Based on a historical outline of how Sushi travelled from Japan via the U.S. to Europe with a special focus on Germany, it is argued that today there exist at least two forms of Sushi, the »original« and the »glocal«, both of which have their own history and legitimacy. By applying the globalization theories of Appadurai (2008), Ritzer (2008) and Ng (2001) it is shown how global Sushi emerged from Japanese Sushi while be- coming an independent item and hybridizing itself. Therefore, Sushi does not fit in the narrow framework of »national« or »ethnic« cuisine any more. The article states that by referring to global Sushi variations as »fake«, the Japanese agents who advocate a »clean-up« of the global sushi economy are ignoring that the two different types can- not be judged by the same standard, because they follow different rules and patterns of consumption and thereby serve different functions. 1. Einleitung Ist von »japanischem Essen« die Rede, so fällt zumeist auch sehr bald das Stichwort »Sushi«. Zwar spielt es in Japan selbst sowohl im häuslichen als auch im gastrono- mischen Bereich eine eher untergeordnete Rolle, da zum einen die Zubereitung von nigirizushi und makizushi als eine Meisterleistung angesehen wird, so dass man sich daheim nur an vereinfachte Varianten wie chirashizushi oder temakizushi1 1. Unter nigirizushi werden von der Hand geformte Reisquader mit einer Scheibe frischen Fischs verstanden. Mit makizushi ist in Algen gerolltes Sushi gemeint. Beim chirashizushi werden der 276 Gesellschaft traut, und zum anderen weil in der Gastronomie Sushi entweder als haute cuisine für besondere Anlässe oder als Familienspaß im Schnellrestaurant gilt, und auch dies erst seit der Rezession in den 1990er Jahren (Silva und Yamao 2006).
    [Show full text]
  • Signature Sushi Rolls Greek Roll
    sushi menu Early history The original type of sushi, known today as narezushi, was first developed in Southeast Asia and spread to south China before introduced to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese. The Japanese preferred to eat fish with rice, known as namanare or. During the Muromachi period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine. During the Edo period, a third type of sushi was introduced, haya-zushi. Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. When Tokyo was still known as Edo in the early 19th century, mobile food stalls run by street vendors became popular.
    [Show full text]
  • Aau National Freestyle Championships
    AAU NATIONAL FREESTYLE CHAMPIONSHIPS Freestyle Champions, 1889-1982 This list of national AAU Champions includes every man who ever won that title in any weight class since the organization of amateur wrestling in 1888 to date. It will be noted that the weight classes have changed at various times, usually corresponding with Olympic years, when the weight classes are made to correspond with the metric weights used in the Olympics. This list is divided into two sections, catch-as-catch-can champions (1888-1921) and freestyle champions (1922 to date). Don Sayenga, historian Catch-as-can-can champions, 108-lb 1888-1921 1913 G. Taylor (Newark NTV) 1914 R. Goudie (Ohio Lima YMCA) 1915 R. Goudie (Ohio Lima YMCA) 105-lb class 1916 G. Taylor (Newark NTV) 1889 J.B. Reilly (ACSN) 1917C. Benson (Swedish American AC, 1890 J.B. Reilly (ACSN) New York) 1891 F. Bertsch (AAC) 1918 J. Meagher (Indiana Gary 1893 C. Monnypenny (PASC) YMCA) 1894 R. Bonnett (Newark NTV) 1919 J. Meagher (Indiana Gary 1895 J. Hiliah (Allegheny AC) YMCA) 1896 H. Cotter (Bay Ridge AC) 1920 C. Benson (Swedish American 1897 G.W. Owens (Pittsburgh AC) AC, New York) 1899 W. Nelson (St. George’s Club, 1921 C. Benson (Swedish American New York) AC, New York) 1900 W. Nelson (St. George’s Club, New York) 115-lb 1901 W. Karl (Metropolitan AC) 1888 J. Steil (NTV) 1902 W. Karl (Metropolitan AC) 1889 F. Mueller (NTV) 1903 R. Curry (New York) 1890 F. Mueller (NTV) 1904 R. Curry (New York) 1891 E. Beck (STV) 1905 J.
    [Show full text]
  • The History of Nihonbashi Uogashi
    — Unearthing the Four-Hundred-Year History of a Wholesale Fish Market — The History of Nihonbashi Uogashi Part 2: The Popularity of Fish in Edo By Issei Tomioka A book titled, Edo Hanjoki, by Terakado Seiken (1796–1868) that described the manners and customs of the people of Edo near the end of the Edo period (1603–1867), notes that the people loved fish so much that they said their bones would fall apart if they went without fish for three days. Several tens of thousands of fish were consumed each day. This book also depicted, in a humorous man- ner, the dynamic way in which the Uogashi, or wholesale fish market, handled their sea of fish. Originally, the Uogashi began as a way to supply fish to the shogunate. As it developed, however, the fish-eating culture of Edo flourished. Let’s take a look at the fish-eating culture that bloomed in Edo through events that took place in the Uogashi. Tokugawa Ieyasu Loved have been, “Bring me good fish.” The establishment of the Fish Uogashi as a way to supply fish to the shogunate may have Shortly after Mori Magoemon’s been the result of Ieyasu’s fondness for fish. group of fishermen from Tsukuda Illustrations village, on the northern shore of The Uncompensated Supply of Fish to the Kazan Mori (Property of the Wholesales Osaka bay, started net fishing in the Shogunate Co-operative of Tokyo Fish Market) sea near Edo, they began catching a How was fish supplied to the shogunate? An old chronicle of small, thin fish with a hollyhock the Uogashi, Nihonbashi Uoichiba Enkaku Kiyo, states that in pattern on its body that they had response to an order, Uogashi wholesalers supplied 200 fresh never seen before.
    [Show full text]
  • Fukusuke Japanese Ramen
    OPEN HOUR LUNCH MON - THU 11:30 AM - 2:00 PM DINNER MON - THU 5:00 PM - 9:00 PM FRI 11:30 AM - 9:30 PM fukusuke SAT & SUN 11:30 AM - 9:00 PM Japanese Ramen Dining Substitution to Kale Noodle / Udon $1 Extra, Cha-Shu can be substituted with Gyoza or RAMEN Steamed Vegetable SHOYU Shoyu ... SOY SAUCE FLAVOR SHOYU RAMEN 9.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom, Seaweed & Green Onion MISO Spicy Miso CHASHUMEN 11.29 5 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom, Seaweed & Green Onion MISO RAMEN 11.29 2 pcs Chashu Pork, Naruto, Bamboo Shoots, SUPER CHASHUMEN RAMEN 13.79 Black Mushroom, Corn & Green Onion 8pcs Chashu Pork, Naruto, Soft/Hard Boiled Egg, Green Onion & Roasted Garlic Oil SPICY MISO 11.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, MOYASHI SHOYU RAMEN 11.99 Black Mushroom, Corn, Green Onion, Caramelized Chopped Chashu Pork, Bean Sprout, Jalapeno & Spicy Red Miso Green Onion, Red Onion, Roasted Seaweed MOYASHI MISO RAMEN 12.99 SHOYU RAMEN W/ CHICKEN KARAAGE 11.79 Caramelized Chopped Chashu Pork, Bean Sprout, Deep Fried Chicken Breast, Naruto, Roasted Seaweed, Green Onion, Red Onion & Corn Soft/Hard Boiled Egg & Green Onion SPICY “GARLIC BUTTER CORN” 11.79 3 pcs Chashu Pork, Garlic Butter Corn, Green Onion, Jalapeno & Spicy Red Miso TENNO SEAFOOD RAMEN 14.29 2 pcs Jumbo Shrimps, 2 pcs Mussels, Langostinos, Red Onion, Jalapeno, Cilantro, Green Onion, Bean Sprout, Yuzu Lemon & Spicy Red Miso Super Chashumen SHIO ... SEA SALT FLAVOR SHIO RAMEN 9.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
    [Show full text]
  • Eating the Other. a Semiotic Approach to the Translation of the Culinary Code
    UNIVERSITÀ DEGLI STUDI DI TORINO (UNITO) UNIVERSITÀ DELLA SVIZZERA ITALIANA (USI) Dipartimento di Studi Umanistici (UNITO) / Faculty of Communication Sciences (USI) DOTTORATO DI RICERCA (IN CO-TUTELA) IN: Scienze del Linguaggio e della Comunicazione (UNITO) / Scienze della Comunicazione (USI) CICLO: XXVI (UNITO) TITOLO DELLA TESI: Eating the Other. A Semiotic Approach to the Translation of the Culinary Code TESI PRESENTATA DA: Simona Stano TUTORS: prof. Ugo Volli (UNITO) prof. Andrea Rocci (USI) prof. Marcel Danesi (UofT, Canada e USI, Svizzera) COORDINATORI DEL DOTTORATO: prof. Tullio Telmon (UNITO) prof. Michael Gilbert (USI) ANNI ACCADEMICI: 2011 – 2013 SETTORE SCIENTIFICO-DISCIPLINARE DI AFFERENZA: M-FIL/05 EATING THE OTHER A Semiotic Approach to the Translation of the Culinary Code A dissertation presented by Simona Stano Supervised by Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Submitted to the Faculty of Communication Sciences Università della Svizzera Italiana Scuola di Dottorato in Studi Umanistici Università degli Studi di Torino (Co-tutorship of Thesis / Thèse en Co-tutelle) for the degree of Ph.D. in Communication Sciences (USI) Dottorato in Scienze del Linguaggio e della Comunicazione (UNITO) May, 2014 BOARD / MEMBRI DELLA GIURIA: Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Prof. Gianfranco Marrone (UNIPA, Italy) PLACES OF THE RESEARCH / LUOGHI IN CUI SI È SVOLTA LA RICERCA: Italy (Turin) Switzerland (Lugano, Geneva, Zurich) Canada (Toronto) DEFENSE / DISCUSSIONE: Turin, May 8, 2014 / Torino, 8 maggio 2014 ABSTRACT [English] Eating the Other. A Semiotic Approach to the Translation of the Culinary Code Eating and food are often compared to language and communication: anthropologically speaking, food is undoubtedly the primary need.
    [Show full text]
  • The History of Sushi
    DreamReader.net History – Beginner level The History of Sushi Sushi was first made over 2000 years ago in Southeast Asia. Back then, people used to put salt on the fish to keep it from going bad. They would put the salted fish in a container with rice. After a few months, the fish could be eaten but the rice was thrown away. This sushi became popular all over China and it was introduced into Japan. The Japanese preferred to eat rice together with fish, so they ate the rice and fish together while the fish was still raw. Later in the Edo period, Japanese people started making special rice for sushi. They combined rice with vinegar and vegetables. At the beginning of the 19th century, food stalls started selling sushi in Tokyo. It was very popular. Then in the 20th century, chefs from Tokyo started moving to other parts of Japan. They helped to make sushi popular all over Japan. Recently sushi has become a popular food in many other countries. Sushi is now eaten every day by millions of people all over the world. This text is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License. You may copy, share or adapt this material so long as it is not used for commercial purposes. DreamReader.net History – Beginner level 1. According to the article, where did sushi come from? a) Europe b) North America c) Africa d) Asia 2. The word “keep” in paragraph 1 could best be replaced by: a) stop b) continue c) attack d) own 3.
    [Show full text]