“Natto is one notable food in Japanese cuisine. The characteristics of natto are its “rotten” smell and its stickiness; some people dislike Natto because of these characteristics, and my father is not an exception.” Ayari Tanimoto explores the entanglement of food and identity by paying close attention to life of nattos.
Tag: anthropology of food
Eirin introduces Eden and uncovers her moving story on her struggle with anorexia, an eating disorder, in this Food Journal for Anthropology of Food.
In his book “Another Person’s Poison: A History of Food Allergy”, Matthew Smith describes how food allergy became a “legitimate” science, and how the relationship between food and health was understood through time.
A short story about Ramen, making Ramen, enjoying Ramen, and above all the love for food
You are what you eat; thus, Koji Sakamoto was a tofu and is now a salad. This article talks about food being the medium to store stories, which he coined as “food memory” during the interview with Koji. Not only does food store memories, it also reflects the life of who eats it. Hence, choosing what to eat defines who you want to be.