Main description:

This book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers.

Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the 'exotic' and 'Japanese-ness' as the 'inferior Other' to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity.

Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.

Contents:

1 Mapping Out the Japanese Restaurant 2. Folding Restauranteurs' Cross-Cultural Desires into the New Exotic 3. Eating Out and Tasting Japanese Gastro-Cool 4. Cross-Cultural Translation: Fitting the 'Foreign' Culinary Texts into Australia 5. The Exotic Genre's Formula: Japanese' Ethnicity in Demand 6. Conclusion