KEIO RESEARCHERS INFORMATION SYSTEM

Career 【 Display / hide 】

Career 【 Display / hide 】

• 2015.04

  -

  Present

  Keio University, Faculty of Letters, Professor

• 2012.04

  -

  2015.03

  Chiba University of Letters, Faculty of Commerce and Economics, Professor

• 2012.04

  -

  2012.09

  The University of Tokyo, Faculty of Letters, Part-time Lecturer

• 2006.04

  -

  2012.03

  Chiba University of Commerce, Faculty of Commerce and Economics, Associate Professor

• 2011.02

  -

  2011.03

  Academia Sinica, Institute of Modern History, Visiting Researcher

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Academic Background 【 Display / hide 】

Academic Background 【 Display / hide 】

• 1998.04

  -

  2003.03

  The University of Tokyo, Graduate School of Arts and Sciences , Department of Area Studies

  Graduate School, Completed, Doctoral course

• 1995.04

  -

  1998.03

  Keio University, Graduate School of Letters, Department of History

  Graduate School, Completed, Master's course

• 1991.04

  -

  1995.03

  Keio University, Faculty of Letters, Department of Asian History

  University, Graduated

Academic Degrees 【 Display / hide 】

Academic Degrees 【 Display / hide 】

• Ph.D. , The University of Tokyo, Coursework, 2005.03

Research Areas 【 Display / hide 】

Research Areas 【 Display / hide 】

• Humanities & Social Sciences / History of Asia and Africa (Modern East Asian History)

• Humanities & Social Sciences / Area studies (Chinese Studies)

Research Keywords 【 Display / hide 】

Research Keywords 【 Display / hide 】

• Cultural Exchange of Food

• Nationalism

• Imperialism

• Chinese Cuisine

• Shanghai

Books 【 Display / hide 】

Books 【 Display / hide 】

• Beyond Culinary Nationalism: A World History of Chinese Food

  IWAMA Kazuhiro, Keio University Press, 2021.09,  Page： 571＋67頁

• Chinese Cuisine and Modern Japan: Cultural Exchange History of Food and Taste

  IWAMA Kazuhiro (ed.), Keio University Press , 2019.12,  Page： 391頁

• Formation of “National Cuisine”

  NISHIZAWA Haruhiko (ed.), Domes Publishers Inc., 2019.10

  Scope: Why Did Chinese Cuisine Spread? : Propagation of Regional Cuisine and “National Foods” around the World,  Contact page： 109-130

• “Travel Manchuria”: Commentary, Table of Contents, and Index

  KOU En, TAJIMA Natsuko, IWAMA Kazuhiro , Fujishuppan Co., Ltd., 2019.04

  Scope: Culinary Culture of Cities, Railways, and the Empire in “Travel Manchuria”: The Creation of “Manchurian Cuisine” and “Manchurian Food”,  Contact page： 67-83

• Representation and Reality of Modern China: Women, War, Folk Culture

  SEKINE Ken (ed.), Heibonsha Ltd. , 2016.12

  Scope: Chinese Cuisine of Modernity: Gastronomic Experience of Japanese Tourists in Republican Shanghai,  Contact page： 285-313

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Papers 【 Display / hide 】

Papers 【 Display / hide 】

• Hong Kong Chinese Cuisine from a Japanese Perspective

  IWAMA Kazuhiro

  Asian Amusement   （ 234 ） 102 - 114 2019.05

  Research paper (other academic), Single Work

• Sino-Japanese War and the Western Culture of Food and Confectionery

  IWAMA Kazuhiro

  Asian Amusement   （ 205 ） 91 - 105 2017.02

  Research paper (other academic), Single Work

• Santa Claus Coming to Shanghai: Christmas Consumption in the Twentieth Century Shanghai

  IWAMA Kazuhiro

  Bulletin of Chiba University of Commerce  52 （ 1 ） 1 - 14 2014.09

  Research paper (bulletin of university, research institution), Single Work

• Shanghai’s Japanese Food Culture: An Interview-based Survey of the Localization of the Menu

  IWAMA Kazuhiro

  Bulletin of Chiba University of Commerce  51 （ 1 ） 1 - 54 2013.09

  Research paper (bulletin of university, research institution), Single Work

• Popularizing “Chinoiserie”: Japanese Traveler’s Image of Shanghai and Shanghai as a Tourist City

  IWAMA Kazuhiro

  Modern China 87 （ 17 ） 17 - 32 2013.09

  Research paper (scientific journal), Single Work

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Papers, etc., Registered in KOARA 【 Display / hide 】

Papers, etc., Registered in KOARA 【 Display / hide 】

• Review and outlook of Asian and Middle Eastern history studies

  Iwama, Kazuhiro

  The historical science （三田史学会)  91   121 (121) - 136 (136) 2022.09

  ISSN  03869334

• Modern confectionery industry newspapers and magazines of the Aoki Library in the collection of the Fukuzawa Memorial Center for modern Japanese studies, Keio University.

  Iwama, Kazuhiro

  The historical science （三田史学会)  90 （ 4 ） 75 (393) - 117 (435) 2022.06

  ISSN  03869334

• How Taiwanese, Korean, and Manchurian cuisines were designed : a comparative study on colonial cuisines in the Japanese empire

  Kazuhiro, Iwama

  Al-Madaniyya : Keio bulletin of Middle Eastern and Asian urban history （Department of Asian History, Faculty of Letters, Keio University)   （ 1 ） 1 - 20 2021

  ISSN  27583376

• Imperial Japan in East Asia : thinking from food exchange

  Iwama, Kazuhiro

  The historical science （三田史学会)  89 （ 3 ） 53(229) - 65(241) 2020.12

  ISSN  03869334

• Reconsidering modern history for creating tradition of food culture : a case study of the Chinese cuisine in Kyoto

  Iwama, Kazuhiro

  学事振興資金研究成果実績報告書 （慶應義塾大学)  2018

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Reviews, Commentaries, etc. 【 Display / hide 】

Reviews, Commentaries, etc. 【 Display / hide 】

• Lim Chaisung, Eating and Drinking Korea: A Food Economic History in the Japanese Empire (in Japanese)

  IWAMA Kazuhiro

  Ajia Keizai (Asian Economy)  60 ( 4 ) 67 - 70 2019.12

  Book review, literature introduction, etc., Single Work

Presentations 【 Display / hide 】

Presentations 【 Display / hide 】

• Chinese Cuisine in Kyoto: Invention of Tradition and the Culinary Identity

  IWAMA Kazuhiro

  Food and China (Osaka) , 

  2019.11

  , 

  Oral presentation (invited, special), Confusious Institute at Ritsumeikan

• When Was Chinese Cuisine Born? : Beijing and Shanghai in the Early People's Republic

  IWAMA Kazuhiro

  New Trends in Urban Research on Shanghai and China (Shanghai) , 

  2018.11

  , 

  Oral presentation (general), Shanghai Academy of Social Sciences, Institute of History

Research Projects of Competitive Funds, etc. 【 Display / hide 】

Research Projects of Competitive Funds, etc. 【 Display / hide 】

• A Comparative Study on Cultural History of Chinese Culinary Nationalism

  2019.04

  -

  2020.03

  Ajinomoto Foundation for Dietary Culture , Research Grant for Food Culture , IWAMA Kazuhiro, Research grant, Principal investigator

• Cultural Exchange in Modern East Asia Related to Chinese Cuisine

  2016.04

  -

  2018.03

  Takahashi Industrial and Economic Research Foundation , Research Grant , IWAMA Kazuhiro, Research grant, Principal investigator

Awards 【 Display / hide 】

Awards 【 Display / hide 】

• 44th Suntory Prize for Arts and Sciences

  2022.11, Suntory Foundation, Beyond Culinary Nationalism: A World History of Chinese Food

  Type of Award： Award from publisher, newspaper, foundation, etc.

• 13th Shizuo Tsuji Gastronomy Award

  2022.07, Shizuo Tsuji Gastronomy Foundation, Beyond Culinary Nationalism: A World History of Chinese Food

  Type of Award： Award from publisher, newspaper, foundation, etc.

Courses Taught 【 Display / hide 】

Courses Taught 【 Display / hide 】

• SURVEY OF ORIENTAL HISTORY 2

  2023

• SURVEY OF ORIENTAL HISTORY 1

  2023

• SOURCE READINGS IN ORIENTAL HISTORY 2C

  2023

• SOURCE READINGS IN ORIENTAL HISTORY 1C

  2023

• SEMINAR: SPECIAL STUDY OF ORIENTAL HISTORY 2

  2023

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Memberships in Academic Societies 【 Display / hide 】

Memberships in Academic Societies 【 Display / hide 】

• Mita Historical Society, 

  1992.04

  -

  Present

• Historical Society, 

  1999.04

  -

  Present

• The Japan Association for Modern China Studies , 

  1998.04

  -

  Present

• Association for Studies of Chinese Society and Culture , 

  2003.04

  -

  Present