Advanced Cooking: Japanese Cuisine (ADVC-301J)

An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society.
From numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics. Published on behalf of the Association for the Study of Food and Society (ASFS)

Gastronomica is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations of historical trends and transformations in food and eating; analyses of the political, economic, and social dimensions of food production and consumption; research briefs on emerging issues in fields related to food research and innovation; and interviews with key figures in the world of food.

Published for the Association for Asian Studies - The Journal of Asian Studies (JAS) has played a defining role in the field of Asian studies for over 75 years. JAS publishes the very best empirical and multidisciplinary work on Asia, spanning the arts, history, literature, the social sciences, and cultural studies. Experts around the world turn to this quarterly journal for the latest in-depth scholarship on Asia's past and present, for its extensive book reviews, and for its state-of-the-field essays on established and emerging topics. With coverage reaching from South and Southeast Asia to China, Inner Asia, and Northeast Asia, JAS welcomes broad comparative and transnational studies as well as essays emanating from fine-grained historical, cultural, political, and literary research. The journal also publishes clusters of papers that present new and vibrant discussions on specific themes and issues.