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J-GLOBAL ID:200901078267115548   Update date: Apr. 25, 2021

Iwama Kazuhiro

イワマ カズヒロ | Iwama Kazuhiro
Affiliation and department:
Job title: Professor
Research field  (2): Local studies ,  History - Asia/Africa
Research keywords  (5): Western Confectionery ,  Chinese Cuisine ,  Chinese Urban History ,  History of Food as Cultural Exchange ,  Shanghai
Research theme for competitive and other funds  (2):
  • 2019 - 2020 A Comparative Study on Cultural History of Chinese Culinary Nationalism
  • 2016 - 2018 Cultural Exchange in Modern East Asia Related to Chinese Cuisine
Papers (7):
  • IWAMA Kazuhiro. Hong Kong Chinese Cuisine from a Japanese Perspective. Asian Amusement. 2019. 234. 102-114
  • IWAMA Kazuhiro. Sino-Japanese War and the Western Culture of Food and Confectionery. Asian Amusement. 2017. 205. 91-105
  • IWAMA Kazuhiro. Santa Claus Coming to Shanghai: Christmas Consumption in the Twentieth Century Shanghai. Bulletin of Chiba University of Commerce. 2014. 52. 1. 1-14
  • IWAMA Kazuhiro. Shanghai’s Japanese Food Culture: An Interview-based Survey of the Localization of the Menu. Bulletin of Chiba University of Commerce. 2013. 51. 1. 1-54
  • IWAMA Kazuhiro. Popularizing “Chinoiserie”: Japanese Traveler’s Image of Shanghai and Shanghai as a Tourist City. Moden China. 2013. 87. 17-32
more...
MISC (1):
  • IWAMA Kazuhiro. Lim Chaisung, Eating and Drinking Korea: A Food Economic History in the Japanese Empire (in Japanese). Ajia Keizai. 2019. 60. 4. 67-70
Books (9):
  • Chinese Cuisine and Modern Japan: Cultural Exchange History of Food and Taste
    Keio University Press 2019
  • Formation of “National Cuisine”
    Domes Publishers Inc. 2019
  • “Travel Manchuria”: Commentary, Table of Contents, and Index
    Fujishuppan Co., Ltd. 2019
  • Representation and Reality of Modern China: Women, War, Folk Culture
    Heibonsha Ltd. 2016
  • Birth and Transformation of the Shanghai Masses: Consumption, Mobilization and Events of the Modern New Middle Class
    University of Tokyo Press 2012
more...
Lectures and oral presentations  (2):
  • Chinese Cuisine in Kyoto: Invention of Tradition and the Culinary Identity
    (Food and China 2019)
  • When Was Chinese Cuisine Born? : Beijing and Shanghai in the Early People's Republic
    (New Trends in Urban Research on Shanghai and China 2018)
Education (3):
  • 1998 - 2003 The University of Tokyo Department of Area Studies
  • 1995 - 1998 Keio University Department of History
  • 1991 - 1995 Keio University Department of Asian History
Professional career (1):
  • Doctor (Arts and Science) (The University of Tokyo)
Work history (9):
  • 2015/04 - 現在 Keio University Faculty of Letters Professor
  • 2012/04 - 2015/03 Chiba University of Commerce Faculty of Commerce and Economics Professor
  • 2012/04 - 2012/09 The University of Tokyo Faculty of Letters Part-time Lecturer
  • 2006/04 - 2012/03 Chiba University of Commerce Faculty of Commerce and Economics Associate professor
  • 2011/02 - 2011/03 Academia Sinica, Taiwan Institute of Modern History Visiting Researcher
Show all
Association Membership(s) (4):
ASSOCIATION FOR STUDIES OF CHINESE SOCIETY AND CULTURE ,  THE JAPAN ASSOCIATION FOR MODERN CHINA STUDIES ,  THE HISTORICAL SOCIETY OF JAPAN ,  MITA HISTORICAL SOCIETY
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