I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 5
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
Part 5 on a series about Stuart Griffin’s Japanese Food and Cooking (1956).
If sushi is the engagement, sashimi, or raw fish, is the wedding. Now is the time to stop dabbling an plunge bolding into what may be regarded as the pièce de résistance, in the accepted French sense, and what some may regard as just the piece to resist, other will regard as the one they cannot resist.
Raw fish, to many foreigners, spells trouble.
“Raw fish!” one can hear them scream, “how could anyone think of eating such a thing?” (36)
I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 4
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
Part 4 on a series about Stuart Griffin’s Japanese Food and Cooking (1956).
We’ve made it to the sushi chapter, readers!
I’ve spoken with several people about Griffin’s choice to describe sushi (well, nigiri sushi) as “rice sandwiches.” While I think most Americans in 2015 have some idea of what sushi is, in the 1950s, outside of Japanese-American communities, some explanation may have been required. Reactions to “rice sandwiches” have ranged from “no, that makes sense” to “aren’t they more like hors d’oeuvres?“* to (my favorite) “Do you know how sandwiches work?”
I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 3
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
Part 3 on a series about Stuart Griffin’s Japanese Food and Cooking (1956).
Ch. 2: Rice Dishes
Griffin’s writing style reminds me of culinary gaslighting. He bounces between extolling the deliciousness of Japanese food and calling it gross; he urges his fellow expats (or, rather, their wives) to keep an open mind and expand their palates while simultaneously telling them that foreigners don’t like this food or that food, implying that American cuisine is normal and Japanese cuisine is a curiosity.
I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 2
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
Part 2 of a series on culinary cultural imperialism in Stuart Griffin’s Japanese Food and Cooking.
Yet, in the fifth paragraph, he goes right back into making the sort of judgments that put people off trying new foods:
Foreigners make wince at the first reading of the following paragraphs, but this a mistake correctable in the eating (1).
While he’s right that trying new foods prepared well is often the way to throw off squeamish assumptions about their perceived foreignness and potential unpleasantness, presenting these types of fish as “this is kinda gross but try it, you’ll like it!” a rather ineffectual way to go about it.
