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Introduction: Making Food in the Cultural and Civilized Contexts

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Making Food in Local and Global Contexts

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Notes

  1. 1.

    https://plato.stanford.edu/entries/watsuji-tetsuro/. Accessed August 1, 2021.

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Author information

Authors and Affiliations

  1. National Museum of Ethnology, Osaka, 5658511, Japan

    Atsushi Nobayashi

  2. The Graduate University of Advanced Studies, Hayama, 2400193, Japan

    Atsushi Nobayashi

Authors
  1. Atsushi Nobayashi
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Correspondence to Atsushi Nobayashi .

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Editors and Affiliations

  1. National Museum of Ethnology, Suita, Osaka, Japan

    Atsushi Nobayashi

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Nobayashi, A. (2022). Introduction: Making Food in the Cultural and Civilized Contexts. In: Nobayashi, A. (eds) Making Food in Local and Global Contexts. Springer, Singapore. https://doi.org/10.1007/978-981-19-1048-7_1

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