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Katarzyna J. Cwiertka, Ewa Machotka - Consuming Life in Post-Bubble Japan, Häftad

Häftad, Engelska, 2025

Consuming Life in Post-Bubble Japan

A Transdisciplinary Perspective

Av Katarzyna J. Cwiertka, Ewa Machotka

Del i serien Consumption and Sustainability in Asia

724 kr

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Beskrivning
This multidisciplinary book analyses the contradictory coexistence of consumerism and environmentalism in contemporary Japan. It focuses on the dilemma that the diffusion of the concepts of sustainability and recycling has posed for everyday consumption practices, and on how these concepts have affected, and were affected by, the production and consumption of art. Special attention is paid to the changes in consumption practices and environmental consciousness among the Japanese public that have occurred since the 1990s and in the aftermath of the earthquake, tsunami, and nuclear disasters of March 2011.
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Katarzyna Cwiertka is professor Modern Japan Studies at the University of Leiden. Katarzyna J. Cwiertka is Chair of Modern Japan Studies at Leiden University and an established expert on the food history of modern Japan. Cwiertka is managing co-editor of the journal Global Food History and editor-in-chief of Worldwide Waste: Journal of Interdisciplinary Studies. Ewa Machotka is associate professor of Japanese language and culture at Stockholm University.

Recensioner i media

Edited books offer varied and diverse views of a particular phenomenon; it is one of the advantages of an edited volume on a given subject. Social themes in general lend themselves well to such a format, and that is certainly true in the case for contemporary consumption patterns in modern societies. And in this aspect, Consuming Life in Post-Bubble Japan: A Transdisciplinary Perspective is indeed a success. It is a work that provides interesting insights into a variety of contemporary forms of consumption.- Anthony Rausch, newbooks.asia (2021), A very adroit look at post-bubble Japan through its social economics and culture, from robots to garbage, fashion to food. I will use it with enthusiasm in graduate and undergraduate courses.- Merry White, Boston University

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