Promoting Japanese food culture and products
Promoting Japanese food culture and products
About this item
Full title
Author / Creator
Publisher
Paris: OECD Publishing
Journal title
Language
English
Formats
Publication information
Publisher
Paris: OECD Publishing
More information
Scope and Contents
Contents
Japanese chefs are expected to study related artistic fields including flower arranging and pottery. Japanese food based on umami, meaning a pleasant savoury taste now fascinates famous chefs all over the world. This chapter provides insight into concrete measures being used to promote food exports and Japanese food culture abroad. Japan has adopte...
Alternative Titles
Full title
Promoting Japanese food culture and products
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_oecd_books_10_1787_9789264171923_12_en
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_oecd_books_10_1787_9789264171923_12_en
Other Identifiers
ISBN
9789264110595,9264110593
ISSN
2223-9790
E-ISSN
2223-9804
DOI
10.1787/9789264171923-12-en
