The Human and Natural History in Food Production
　………………Atsushi Nobayashi
The Significance of National Cuisine in Today’s Globalized Society
　………………Taeko Udagawa
Authenticity, Soft Power and the Japanese Food Boom
　………………Yoshimi OSAWA
Taste, Authenticity, and Cultural Politics of Heritage Food
　………………Shingo Hamada
Tsampa Eating, Tibetan Sign Language and Tibetanness
　………………Theresia Hofer

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