Processing sushi / cooked Japan: Why sushi became Canadian

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dc.contributor.authorTachibana, Rumiko
dc.contributor.supervisorDemirdirek, Hulya
dc.contributor.supervisorCraig, Timothy
dc.date.accessioned2008-12-30T19:11:50Z
dc.date.available2008-12-30T19:11:50Z
dc.date.copyright2008en_US
dc.date.issued2008-12-30T19:11:50Z
dc.degree.departmentFaculty of Graduate Studiesen_US
dc.degree.levelMaster of Arts M.A.en_US
dc.description.abstractSushi is a widely consumed food in North America. Along with other ethnic cuisine and food items it is subject to fusion and localization. This thesis explores the transformation of sushi in Victoria, BC, on the basis of an extensive survey, participant observation, and interviews with producers and consumers. The physical and symbolic transformation of sushi is analyzed both from the vantage point of business and cultural trends. It is shown that sushi became a food item different to what is known as sushi in Japan. This makes Victoria as one of the North American markets which threatens the Japanese national identity. This study thus not only reveals the local process of transformation of sushi but also shows how a food item becomes a multi-vocal symbol. While consumed by North Americans as healthy and exotic in its transformed style, it becomes a politically significant concern of national identity in Japan.en_US
dc.identifier.urihttp://hdl.handle.net/1828/1311
dc.languageEnglisheng
dc.language.isoenen_US
dc.rightsAvailable to the World Wide Weben_US
dc.subjectsushien_US
dc.subjectdeterritorializationen_US
dc.subjecttransformationen_US
dc.subjectcultural objecten_US
dc.subjectJapanese identityen_US
dc.subjectCanadian food cultureen_US
dc.subjectagents of transformationen_US
dc.subject.lcshUVic Subject Index::Humanities and Social Sciences::Businessen_US
dc.subject.lcshUVic Subject Index::Humanities and Social Sciences::Anthropologyen_US
dc.titleProcessing sushi / cooked Japan: Why sushi became Canadianen_US
dc.typeThesisen_US

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