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Essay / Research Paper Abstract
A 5 page examination of the differences which exist between Japan and the United States in terms of food choices. The author emphasizes that while Japanese culture has many of the same problems and manifestations of Western culture but at the same time it has a uniqueness which is characterized by an intricate balance between all of its cultural facets. Japanese food preferences reflect a direct tie between her environment, her traditions, and her contemporary challenges. Bibliography lists 6 sources.
Page Count:
5 pages (~225 words per page)
File: AM2_PPjapFd.rtf
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Unformatted sample text from the term paper:
manages to touch our plate. The Japanese, however, have a much different idea of food. While to Americans food is simply a way to fill the void in
our stomach, or even to mute emotionally related problems, to the Japanese food is a distinctive part of their culture. These differences might be attributed to the fact that
Japanese culture has many of the same problems and manifestations of Western culture but at the same time it has a uniqueness which is characterized by an intricate balance between
all of its cultural facets. Japanese food preferences reflect a direct tie between her environment, her traditions, and her contemporary challenges. Japans
environment can be viewed as a critical factor in the evolution of her food preferences, an evolution which is still occurring to this day. Ryoko Shimizi, a representative of
the Seikatsu Club Consumers Cooperative Union (an organization that in part studies such issues as genetically engineered food) clarifies that for the Japanese:
"food culture is our identity....So food is not just nutrition" (Lau, 2004).
Part of the difference between the American and the Japanese food psyche is undoubtedly related to availability. In the U.S. food is
viewed as a cheap commodity. Indeed, in comparison to the Japanese who spend an estimated sixteen percent of their disposal income on food, Americans spend only six percent on
food that is eaten in the home and another four percent on restaurant dining (Akst, 2003). Americans not only grow much of our own food but we import comparatively
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