Dealing with the Foreign in the Translation of Contemporary Japanese Fiction
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Mariko Mori and the Globalization of Japanese “Cute”Culture
《藝術學研究》 2015 年 6 月,第十六期,頁 131-168 Mariko Mori and the Globalization of Japanese “Cute” Culture: Art and Pop Culture in the 1990s SooJin Lee Abstract This essay offers a cultural-historical exploration of the significance of the Japanese artist Mariko Mori (b. 1967) and her emergence as an international art star in the 1990s. After her New York gallery debut show in 1995, in which she exhibited what would later become known as her Made in Japan series— billboard-sized color photographs of herself striking poses in various “cute,” video-game avatar-like futuristic costumes—Mori quickly rose to stardom and became the poster child for a globalizing Japan at the end of the twentieth century. I argue that her Made in Japan series was created (in Japan) and received (in the Western-dominated art world) at a very specific moment in history, when contemporary Japanese art and popular culture had just begun to rise to international attention as emblematic and constitutive of Japan’s soft power. While most of the major writings on the series were published in the late 1990s, problematically the Western part of this criticism reveals a nascent and quite uneven understanding of the contemporary Japanese cultural references that Mori was making and using. I will examine this reception, and offer a counter-interpretation, analyzing the relationship between Mori’s Made in Japan photographs and Japanese pop culture, particularly by discussing the Japanese mass cultural aesthetic of kawaii (“cute”) in Mori’s art and persona. In so doing, I proffer an analogy between Mori and popular Japanimation characters, SooJin Lee received her PhD in Art History from the University of Illinois-Chicago and was a lecturer at the School of Art Institute of Chicago. -
Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
Geography's Importance to Japan's History
RESOURCES ESSAYS of the present and become better prepared — Japan has many earth- geography’s for challenges of the future. Space in one quakesgeology because of its position on the Pacific article does not permit a comprehensive plan “Ring of Fire.” The Pacific Plate moves a importance to with all the possible ways to incorporate few inches a year westward into the Philip- Japan’s historical geography into the class- pine and Eurasian Plates. In addition, there Japan’s Historyby Patrick Grant room. This article, instead, offers a few is a complex system of faults on the Japan- ideas for applying these two standards by ese islands. The 1923 earthquake, with the addressing some important geographical resultant fire, destroyed much of Tokyo and apan’s geography has been and is a concepts. most of Yokohama. Some 100,000 people crucial factor in its history. Geology, The article touches upon many specific perished in this disaster. Only twenty sec- location, patterns of settlement, trans- issues that teachers will find interesting for onds of shaking killed 5,480 people in the J port, and economic development are discussions in the classroom. The brief 1995 Hanshin-Awaji quake around K¬be.3 strongly influenced by spatial considera- introduction to geology gives background to The rebuilding of this area is rapidly pro- tions. Our appreciation of any historical the earthquake hazard. Scarcity of space, gressing, but there are still thousands of dis- issue is greatly enhanced by learning how covered in the next section, has helped to located people two years after the quake. -
TSUKI Sushi Restaurant Menu PREDJELA/APPETIZERS/APERITIVO/VORSPEISE
TSUKI Sushi Restaurant Menu PREDJELA/APPETIZERS/APERITIVO/VORSPEISE 101.Harumaki yasai ( vegetables ) (x1 piece 13.00 kn/x2 pieces 22.00 kn/x4 pieces 40.00 kn/x8 75.00 kn) Kupus, mrkve i shiitake gljive Cabbage, carrots and shiitake mushrooms Cavolo, carote e funghi shiitake Kohl, karotten und shiitake pilze 102.Harumaki toro ( chicken ) (x1 piece 18.00 kn/x2 pieces 34.00 kn/x4 pieces 64.00 kn/x8 pieces 119.00 kn) Mljeveno piletina zabatak i tikvica Chopped chicken legs and zucchini Coscia di pollo tritata e zucchine Gehackter hähnchenschenkel und zucchini 103.Harumaki shifudo ( seafood ) (x1 piece 22.00 kn/x2 pieces 40.00 kn/x4 piece 76.00 kn/x8 pieces 145.00 kn) Losos, lignje, kozice, surimi Salmon, squid, shrimp, surimi Salmone, calamari, gamberi, surimi Lachs, tintenfisch, garnele, surimi 104.Edamame 28.00 kn Kuhane sojine mahune Boiled soy beans Fagioli di soia bolliti Gekochtes sojabohnen 105.Gyoza yasai 33.00 kn Gyoza punjene sa povrcem na zaru Gyoza filled with vegetables on grill Gyoza riempito con verdure alla griglia Gyoza gefüllt mit gemüse auf dem grill 106.Gyoza 38.00 kn Gyoza sa svinjskim mesom i povrcem na zaru Gyoza filled with pork and vegetables on grill Gyoza riempito con verdure e carne suina alla griglia Gyoza gefüllt mit schweinefleisch und gemüse auf dem grill 107.Shu mai 45.00 kn Shu mai s kozicama, svjinjetinom i povrcem Shu mai filled with shrimp, pork and vegetables Shu mai riempito con gamberi, carne suina e verdure Shu mai gefüllt mit garnelen, schweinefleisch und gemüse 108.Har gow 49.00 kn Rizino tijesto -
Sake & SHOCHU TOURS of JAPAN
Sake & SHOCHU TOURS OF JAPAN 酒 蔵ツーリズムのすすめ ENGLISH | 日本語 BREWERY BREWERY において全ての“もの づくり”に捧げられる THE SAKE EXPERIENCE 日本献身と情熱は、それは それは美しいものなのですよ。」酒蔵通 外国人レポーターによる酒蔵観光レポート りを歩く私達に、ツアーガイドは熱心に 語りかけてきた。そして酒造りに関して By 3rd generation Japanese American reporter Sami Kawahara 文 サミ カワハラ(日系三世アメリカ人レポーター) も、彼女の言うとおりであることが明ら into the tasting room filled with countless かになるのである。 sake products. Bottles of sake, of course, but also sake-inspired beauty products and 酒蔵通り―文字通り、酒の蔵元が並ぶ通 omiyage (souvenirs). Mr. Maegaki, head brewer り―には8つの異なる蔵元が立ち並んで at Kamoizumi brewery, eagerly lines up four いる。蔵元同士で競い合う代わりに、彼 sake glasses with the bottles displayed behind, らは特定のガイドラインに従って団結し ready for guests to taste. I was continuously ている。ワインの試飲ツアーと同様、酒 charmed by the brewer’s enthusiasm and ex- citement when proudly serving his own sake. 蔵通りを訪れるゲストは各地域で醸造さ れる多種多様な酒を試飲し、それぞれの As we moved to the next brewery a few 蔵元が造り出す個性的な品質を確かめる buildings down, I felt drawn in and inspired ことが出来る。蔵元の責任者がゲストに by the countryside atmosphere and the sake 挨拶する際に見せる情熱と、酒を造る職 rice fields only a stone’s throw away from the 人達の実直な働きぶりを目にすると、口 brewery. And as we continued the brewery に含んだひとすすりの酒に、より深い感 tour, it was clear that whether I wanted to 謝の念が心の底から湧き上がる。 learn more about sake in a classroom environ- ment, view traditional sake making tools, relax 酒の豊かな伝統は紀元3世紀まで遡る。 in a zen garden, or eat cake with sake sauce 酒の持つ印象はとても伝統的で、私のよ 酒造りはビールの製造と似ている。どち 広島県西条は、数々のホテルと蔵元、そ drizzled over the top, each brewery brought うな初心者の酒飲みには、時に、あまり らも原料を醸造することで、デンプンを して最寄り駅がわずか半径1km圏内に全 something new to the table. にも伝統的で威圧感すら覚えてしまう。 糖化し、更にその糖分をアルコール化す て収まっている、古風で趣のある街だ。 るからである。ツアー参加中、私はこの 一方、京都府伏見市と兵庫県灘市では日 Saijo, located in Hiroshima Prefecture, is a けれど、様々な蔵元を探索し酒産業の中 quaint town comprised of hotels, breweries, 核を経験してからというもの、私はこの 酒造りの最初(洗米)から最後(瓶詰 本酒の50%以上を醸造している。また and a convenient train station, all in a 1,000 アルコール飲料に対し、新たな賞賛の念 め)までの過程を見ることが出来た。 試飲の機会を設けている蔵元の多くも、 square meter radius. -
The Otaku Phenomenon : Pop Culture, Fandom, and Religiosity in Contemporary Japan
University of Louisville ThinkIR: The University of Louisville's Institutional Repository Electronic Theses and Dissertations 12-2017 The otaku phenomenon : pop culture, fandom, and religiosity in contemporary Japan. Kendra Nicole Sheehan University of Louisville Follow this and additional works at: https://ir.library.louisville.edu/etd Part of the Comparative Methodologies and Theories Commons, Japanese Studies Commons, and the Other Religion Commons Recommended Citation Sheehan, Kendra Nicole, "The otaku phenomenon : pop culture, fandom, and religiosity in contemporary Japan." (2017). Electronic Theses and Dissertations. Paper 2850. https://doi.org/10.18297/etd/2850 This Doctoral Dissertation is brought to you for free and open access by ThinkIR: The University of Louisville's Institutional Repository. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of ThinkIR: The University of Louisville's Institutional Repository. This title appears here courtesy of the author, who has retained all other copyrights. For more information, please contact [email protected]. THE OTAKU PHENOMENON: POP CULTURE, FANDOM, AND RELIGIOSITY IN CONTEMPORARY JAPAN By Kendra Nicole Sheehan B.A., University of Louisville, 2010 M.A., University of Louisville, 2012 A Dissertation Submitted to the Faculty of the College of Arts and Sciences of the University of Louisville in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Humanities Department of Humanities University of Louisville Louisville, Kentucky December 2017 Copyright 2017 by Kendra Nicole Sheehan All rights reserved THE OTAKU PHENOMENON: POP CULTURE, FANDOM, AND RELIGIOSITY IN CONTEMPORARY JAPAN By Kendra Nicole Sheehan B.A., University of Louisville, 2010 M.A., University of Louisville, 2012 A Dissertation Approved on November 17, 2017 by the following Dissertation Committee: __________________________________ Dr. -
Natural History of Japanese Birds
Natural History of Japanese Birds Hiroyoshi Higuchi English text translated by Reiko Kurosawa HEIBONSHA 1 Copyright © 2014 by Hiroyoshi Higuchi, Reiko Kurosawa Typeset and designed by: Washisu Design Office Printed in Japan Heibonsha Limited, Publishers 3-29 Kanda Jimbocho, Chiyoda-ku Tokyo 101-0051 Japan All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without permission in writing from the publisher. The English text can be downloaded from the following website for free. http://www.heibonsha.co.jp/ 2 CONTENTS Chapter 1 The natural environment and birds of Japan 6 Chapter 2 Representative birds of Japan 11 Chapter 3 Abundant varieties of forest birds and water birds 13 Chapter 4 Four seasons of the satoyama 17 Chapter 5 Active life of urban birds 20 Chapter 6 Interesting ecological behavior of birds 24 Chapter 7 Bird migration — from where to where 28 Chapter 8 The present state of Japanese birds and their future 34 3 Natural History of Japanese Birds Preface [BOOK p.3] Japan is a beautiful country. The hills and dales are covered “satoyama”. When horsetail shoots come out and violets and with rich forest green, the river waters run clear and the moun- cherry blossoms bloom in spring, birds begin to sing and get tain ranges in the distance look hazy purple, which perfectly ready for reproduction. Summer visitors also start arriving in fits a Japanese expression of “Sanshi-suimei (purple mountains Japan one after another from the tropical regions to brighten and clear waters)”, describing great natural beauty. -
NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. -
What Is Modernity?: the Modernist, Postmodernist, and Para-Modernist
WHAT IS MODERNITY?: THE MODERNIST, POSTMODERNIST, AND PARA-MODERNIST WORLDS IN THE FICTION OF MURAKAMI HARUKI by MICHAEL FRANKLIN WARD (Under the Direction of Carolyn Jones Medine) ABSTRACT The following thesis is the culmination of three years of studying the fiction of the Japanese writer Murakami Haruki (1949- ) and various theories of modernism, postmodernism, and paramodernism of both Japanese and Western origin. In this thesis I map out both prewar and postwar Japanese modernism and how Murakami fits or does not fit into their parameters, map out how Murakami creates his own personal history in postmodern Japan, and how he acts as a paramodernist “filter” between East and West. INDEX WORDS: Japanese prewar modernism, Japanese postwar modernism, Murakami Haruki, Postmodernism, and Paramodernism WHAT IS MODERNITY?: THE MODERNIST, POSTMODERNIST, AND PARAMODERNIST WORLDS IN THE FICTION OF MURAKAMI HARUKI by MICHAEL FRANKLIN WARD B.A., University of Georgia, 2001 M.A., University of Kansas, 2005 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF ARTS ATHENS, GEORGIA 2009 © 2009 Michael Franklin Ward All Rights Reserved WHAT IS MODERNITY?: THE MODERNIST, POSTMODERNIST, AND PARAMODERNIST WORLDS IN THE FICTION OF MURAKAMI HARUKI by MICHAEL FRANKLIN WARD Major Professor: Carolyn Jones Medine Committee: Sandy D. Martin Hyangsoon Yi Electronic Version Approved: Maureen Grasso Dean of the Graduate School The University of Georgia May 2009 iv DEDICATION This thesis is dedicated to my beloved fiancé Kuriko Sakurai whose love and support has helped me through the past three years and whose wit, intelligence, and humor stimulated not only my desire to produce a good academic work but has also increased my love for her each day. -
Protoculture Addicts #61
Sample file CONTENTS 3 ○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○○ PROTOCULTURE ✾ PRESENTATION ........................................................................................................... 4 STAFF WHAT'S GOING ON? ANIME & MANGA NEWS .......................................................................................................... 5 Claude J. Pelletier [CJP] — Publisher / Manager VIDEO & MANGA RELEASES ................................................................................................... 6 Martin Ouellette [MO] — Editor-in-Chief PRODUCTS RELEASES .............................................................................................................. 8 Miyako Matsuda [MM] — Editor / Translator NEW RELEASES ..................................................................................................................... 10 MODEL NEWS ...................................................................................................................... 47 Contributors Aaron Dawe Kevin Lilliard, James S. Taylor REVIEWS Layout LIVE-ACTION ........................................................................................................................ 15 MODELS .............................................................................................................................. 46 The Safe House MANGA .............................................................................................................................. 54 Cover PA PICKS ............................................................................................................................ -
Move Then Skin Deep
More than Skin Deep: Masochism in Japanese Women’s Writing 1960-2005 by Emerald Louise King School of Asian Languages and Studies Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy (Arts) University of Tasmania, November 2012 Declaration of Originality “This thesis contains no material which has been accepted for a degree or diploma by the University or any other institution, except by way of background information and dully acknowledged in the thesis, and to the best of my knowledge and belief no material previously published or written by another person except where due acknowledgment is made in the text of the thesis, nor does the thesis contain any material that infringes copyright.” Sections of this thesis have been presented at the 2008 Australian National University Asia Pacific Week in Canberra, the 2008 University of Queensland Rhizomes Conference in Queensland, the 2008 Asian Studies Association of Australia Conference in Melbourne, the 2008 Women in Asia Conference in Queensland, the 2010 East Asian Studies Graduate Student Conference in Toronto, the 2010 Women in Asia Conference in Canberra, and the 2011 Japanese Studies Association of Australia Conference in Melbourne. Date: ___________________. Signed: __________________. Emerald L King ii Authority of Access This thesis is not to made available for loan or copying for two years following the date this statement was signed. Following that time the thesis may be made available for loan and limited copying in accordance with the Copyright Act 1968. Date: ___________________. Signed: __________________. Emerald L King iii Statement of Ethical Conduct “The research associated with this thesis abides by the international and Australian codes on human and animal experimentation, the guidelines by the Australian Government's Office of the Gene Technology Regulator and the rulings of the Safety, Ethics and Institutional Biosafety Committees of the University.” Date: ___________________. -
800 96 78744 800 Sushi
Honey Cake Crunchy Fried Banana Platters DESSERTS Crunchy Fried Banana PLATTERS 19.00 AED Dorayaki 25.25 AED Tokyo Platter 210.00 AED Shibuya Platter 315.00 AED MENU Banana coated in crispy Japanese pancake, redbean 36PCS 66PCS filling and raspberry sauce. V corn flakes, drizzled with salted caramel sauce. V ORDER NOW Watermelon 16.75 AED 3 smoked salmon 6 smoked salmon Freshly sliced watermelon. V Chocolate Layer Cake & cream cheese & cream cheese 21.00 AED 3 spicy crunchy prawn 6 spicy crunchy prawn Chocolate Mochi 25.25 AED Light and airy chocolate 3 California rolls 6 California rolls 800 SUSHI Sweet rice balls with a rich cake with layer upon layer 3 spicy tuna rolls 3 spicy tuna rolls chocolate ganache centre. V of soft chocolate cream. V 4 cucumber maki V 6 cucumber maki V 2 salmon maki 6 salmon maki 800 96 78744 Strawberry Mochi 25.25 AED Honey Cake 21.00 AED 2 tuna maki 6 tuna maki Sweet rice balls with a rich Light and airy cake with 2 cooked prawn nigiri 4 cooked prawn nigiri strawberry ganache centre. V layer upon layer of delicate 2 salmon nigiri 4 salmon nigiri honey cream. V 2 tuna nigiri 4 tuna nigiri Red Bean Mochi 25.25 AED 5 salmon sashimi 5 salmon sashimi Sweet rice balls with a rich red Roll Cake Selection 23.25 AED 5 tuna sashimi 5 tuna sashimi bean ganache centre. V Choice of 3 handmade roll 5 sesame seared salmon cakes: Vanilla, Green Tea, Chocolate or Strawberry. V NAMA HARUMAKI DRINKS Beef Nama Harumaki Still Water 9.50 AED 21.00 AED NEW! Filled with thin slices of Coca-Cola 11.75 AED seared beef, sushi rice, cucumber, carrots, spring Coca-Cola Light 11.75 AED onion and white sesame Fanta Orange 11.75 AED seeds.