Revisiting Naomichi Ishige and the development of Asian food culture studies in Japan

Abstract In Japan, the discipline of food culture studies has developed since the 1970s under the initiative of Naomichi Ishige. Ishige's works have been referenced widely, but no one has attempted a critical reading of his writings. Therefore, the objective of this paper was to trace his life and contributions to the development of Asian food culture studies. Ishige's first contribution was to identify the commonality in Asian food cultures, tightly connected to rice and umami . Second, Ishige greatly contributed to institutionalising an interdisciplinary dialogue on food cultures in Japan and Asia. In fact, food culture studies are a product of food modernity because their disciplinary development has been conditioned by an increasing globalisation of food systems and the collapse of modern family systems since the 1970s and 1980s. Third, this paper analyses Ishige's food philosophy. Unlike Asian food culture studies in general, which mainly focuses on the genealogy of specific foods and dietary practices before modernisation, Ishige was also a careful observer of food modernity. His food philosophy, backed by long-term civilisational perspectives, was full of balanced ideas about how to cope with the loss of family meals, economic inequalities, and the rise of nutritional sciences during his period.