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J-GLOBAL ID：200901078267115548   Update date: Nov. 29, 2024

Iwama Kazuhiro

イワマ カズヒロ | Iwama Kazuhiro
Affiliation and department：
Keio University Faculty of Letters Department of Humanities and Social Science (History)

About Keio University Faculty of Letters Department of Humanities and Social Science (History)


Job title： Professor
Research field  (2)： History - Asia/Africa ,  Local studies
Research keywords  (5)： Imperialism ,  Local identity ,  Nationalism ,  Chinese Cuisine ,  Shanghai
Research theme for competitive and other funds  (5)：
  • 2019 - 2020 A Comparative Study on Cultural History of Chinese Culinary Nationalism
  • 2016 - 2018 Cultural Exchange in Modern East Asia Related to Chinese Cuisine
  • 2013 - 2016 Comprehensive Study of Media (Newspapers and Magazines) in Wartime Shanghai
  • 2011 - 2012 The glocalization of Japanese consumer culture in China: A study of Shanghai social history and the comparative analysis of Shanghai and other cities
  • 2005 - 2007 Comprehensive research in the character of Shanghai, the'city of immigrants', and its transformation before and after the establishment of the Peoples' Republic of China (PRC)
Papers (18)：
  • Kazuhiro Iwama. The Gyoza Era and Memories of Manchuria: Post-Imperialism in Japan After World War II. Global Food History. 2024. 11. 1
  • Kazuhiro Iwama. Forgotten Imperial Culture: The Spread of Taiwanese Oolong Tea in Early Twentieth-Century Japan. Taiwan Historical Research. 2024. 31. 3. 77-130
  • Kazuhiro Iwama. The Jingisukan Dish and Imperial Japan: From Beijing to Manchuria and Mongolia. The Journal of Oriental Researches. 2024. 83. 2. 101-135
  • Kazuhiro Iwama. From Chinese food to Japan’s Hokkaido heritage: The transformation of the grilled mutton or lamb dish ‘Jingisukan’. Routledge Open Research. 2024
  • Kazuhiro Iwama. How Taiwanese, Korean, and Manchurian Cuisines Were Designed: A Comparative Study on Colonial Cuisines in the Japanese Empire. Al-Madaniyya. 2021. 1. 1-20
ｍore...
MISC (2)：
  • 岩間一弘. 解説 陳玉箴『「台湾菜」の文化史-国民料理の創造と変遷』. 陳玉箴著(天神裕子訳)『「台湾菜」の文化史-国民料理の創造と変遷』三元社. 2024. 417-433
  • 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 (10)：
  • Beyond Culinary Nationalism: A World History of Chinese Cuisine
    Keio University Press 2021 ISBN:9784766427646
  • 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
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 Graduate School of Arts and Sciences Department of Area Studies
  • 1995 - 1998 Keio University Graduate School of Letters Department of History
  • 1991 - 1995 Keio University Faculty of Letters Department of Asian History
Professional career (1)：
  • Doctor (Arts and Science) (The University of Tokyo)
Work history (11)：
  • 2015/04 - 現在 Keio University Faculty of Letters Professor
  • 2024/10 - 2025/03 University of London SOAS Visiting Researcher
  • 2024/03 - 2024/10 Yonsei University Institute of Korean Studies Visiting Researcher
  • 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
Show all
Awards (3)：
  • 2023/11 - Keio University Keio Prize Modern and Contemporary Historical Research on East Asian Food Culture Exchange, with a Focus on "A Global History of Chinese Cuisine"
  • 2022/11 - Suntory Foundation 44th Suntory Prize for Arts and Sciences Beyond Culinary Nationalism: A World History of Chinese Food
  • 2022/07 - Shizuo Tsuji Gastronomy Foundation 13th Shizuo Tsuji Gastronomy Award Beyond Culinary Nationalism: A World History of Chinese Food
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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