Christopher Laurent
Biographic Data
| ID | 108110 |
|---|---|
| NAME | Christopher Laurent |
| GIVEN NAMES | Christopher |
| FAMILY NAME | Laurent |
| SIGNATURE | LAURENT C |
| AFFILIATIONS | University of San Francisco |
| ORCID | 0000-0003-3725-4197 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Firsthand practice: Resolving structure and change in Japanese regional cuisine
Cooking and eating are dynamic practices whose study is well suited to resolve the paradox of continuity and innovation. Culinary practices of the past must constantly evolve to remain relevant, while new ways of cooking and eating must inscribe themselves within the continuity of local habits to be widely accepted. In this article, I examine how residents of a tucked-away region in Japan negotiate the tension between tradition and novelty in the…
Defying national homogeneity: Hidden acts ofZainichiKorean resistance in Japan
This article draws attention to the shifting dialectical relationship that exists between everyday acts of resistance and the forms of domination they seek to subvert. Using ethnographic data collected in Osaka's Koreatown, we analyze some of the ways in which young Zainichi Koreans, the descendants of colonial subjects who migrated to Japan, use daily acts of self-preservation to chip away at hegemonic notions of Japanese national homogeneity. S…
In search of umami: Product rebranding and the global circulation of the fifth taste
This article examines how a Japanese food corporation used its vast resources to rehabilitate one of its products. In doing so, it helped promote the so-called fifth basic taste of umami as a natural taste rather than one that is extracted in its factories. In Japan, umami now operates on many levels: as a criterion of deliciousness, a scientific “fact,” and an element of cultural nationalism. Its appeal, however, spread beyond the borders of Jap…
From colonization to Zaitokukai: The legacy of racial oppression in the lives of Koreans in Japan
Some scholars have argued that anti-Korean oppression is disappearing from Japanese society, and that race is irrelevant to the current condition of Zainichi Koreans, Japan’s disenfranchised postcolonial minority. In contrast to these views, this article builds on racial formation theory to retrace the historical development of racism in Japan, and to reveal its continuing impact on the lives of Zainichi Koreans. It remarks that Zainichi Koreans …
The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages
The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
The Many Lives of Mustard: Journey of a Familiar Condiment
This paper takes the reader on a historical and global journey in search of mustard. Table mustard is part of a large family that also includes horseradish and wasabi. All three are used around the world as condiments and have a characteristic sting resulting from a complex organic protection mechanism. This burning sensation is at the heart of what unites all type of mustard users across time and space. Yet mustards are more than mere table cond…
From colonization to Zaitokukai: The legacy of racial oppression in the lives of Koreans in Japan
Some scholars have argued that anti-Korean oppression is disappearing from Japanese society, and that race is irrelevant to the current condition of Zainichi Koreans, Japan’s disenfranchised postcolonial minority. In contrast to these views, this article builds on racial formation theory to retrace the historical development of racism in Japan, and to reveal its continuing impact on the lives of Zainichi Koreans. It remarks that Zainichi Koreans …
Defying national homogeneity: Hidden acts ofZainichiKorean resistance in Japan
This article draws attention to the shifting dialectical relationship that exists between everyday acts of resistance and the forms of domination they seek to subvert. Using ethnographic data collected in Osaka's Koreatown, we analyze some of the ways in which young Zainichi Koreans, the descendants of colonial subjects who migrated to Japan, use daily acts of self-preservation to chip away at hegemonic notions of Japanese national homogeneity. S…
In search of umami: Product rebranding and the global circulation of the fifth taste
This article examines how a Japanese food corporation used its vast resources to rehabilitate one of its products. In doing so, it helped promote the so-called fifth basic taste of umami as a natural taste rather than one that is extracted in its factories. In Japan, umami now operates on many levels: as a criterion of deliciousness, a scientific “fact,” and an element of cultural nationalism. Its appeal, however, spread beyond the borders of Jap…
The Many Lives of Mustard: Journey of a Familiar Condiment
This paper takes the reader on a historical and global journey in search of mustard. Table mustard is part of a large family that also includes horseradish and wasabi. All three are used around the world as condiments and have a characteristic sting resulting from a complex organic protection mechanism. This burning sensation is at the heart of what unites all type of mustard users across time and space. Yet mustards are more than mere table cond…
The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages
The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends), David Sax, New York: PublicAffairs, 2014, 320 pages. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
From colonization to Zaitokukai: The legacy of racial oppression in the lives of Koreans in Japan
Some scholars have argued that anti-Korean oppression is disappearing from Japanese society, and that race is irrelevant to the current condition of Zainichi Koreans, Japan’s disenfranchised postcolonial minority. In contrast to these views, this article builds on racial formation theory to retrace the historical development of racism in Japan, and to reveal its continuing impact on the lives of Zainichi Koreans. It remarks that Zainichi Koreans …
In search of umami: Product rebranding and the global circulation of the fifth taste
This article examines how a Japanese food corporation used its vast resources to rehabilitate one of its products. In doing so, it helped promote the so-called fifth basic taste of umami as a natural taste rather than one that is extracted in its factories. In Japan, umami now operates on many levels: as a criterion of deliciousness, a scientific “fact,” and an element of cultural nationalism. Its appeal, however, spread beyond the borders of Jap…
Defying national homogeneity: Hidden acts ofZainichiKorean resistance in Japan
This article draws attention to the shifting dialectical relationship that exists between everyday acts of resistance and the forms of domination they seek to subvert. Using ethnographic data collected in Osaka's Koreatown, we analyze some of the ways in which young Zainichi Koreans, the descendants of colonial subjects who migrated to Japan, use daily acts of self-preservation to chip away at hegemonic notions of Japanese national homogeneity. S…
Firsthand practice: Resolving structure and change in Japanese regional cuisine
Cooking and eating are dynamic practices whose study is well suited to resolve the paradox of continuity and innovation. Culinary practices of the past must constantly evolve to remain relevant, while new ways of cooking and eating must inscribe themselves within the continuity of local habits to be widely accepted. In this article, I examine how residents of a tucked-away region in Japan negotiate the tension between tradition and novelty in the…
Sociology (4 works) · Anthropology (3 works) · Asian Culture and Media Studies (3 works) · Culinary Culture and Tourism (3 works) · Gender Studies (3 works) · Japanese History and Culture (3 works) · Biology (2 works) · Ethnography (2 works) · Law (2 works) · Migration, Ethnicity, and Economy (2 works)