What was the Rockefeller Foundation’s “Tokyo Project”?
Author: Jing SUN
Jing Sun is a research fellow at the Death and Life Studies and Practical Ethics (Research Center) at the University of Tokyo. She holds master’s degrees in international politics and public policy and received her Ph.D. in history from University of Pennsylvania. Her research examines the production, spread, and broad impact of scientific knowledge of food in Japan as a member of the modern world featuring cross-border movement of ideas, commodities, and people. She has published studies on topics of nutrition science and food economy in Japan. She is currently working on the first book project to revise and publish her Ph.D. dissertation titled “Eating by Numbers: Nutrition, Health, and the Political Economy of Food in Modern Japan, 1882-1952.”
When Medicine Met Diplomacy (Part II)
How did American medical professionals design and learn from the 1923 Japanese Medical Commission to the United States for the promotion of “American medicine”?
When Medicine Met Diplomacy (Part I): “American Medicine” and Its Ambition in East Asia (early 20th century)
How was medical exchange intertwined with diplomacy between Japan and the United States in the early 20th century?
How to Feed the Sick: Hospital Meal and Patient Care in Modern Japan (part II: from the 1950s onward)
How has hospital meal changed in postwar Japan? What do the changes tell us about the hospital-patient relationship and patient care in Japan?
How to Feed the Sick: Hospital Meal and Patient Care in Modern Japan (part I: till 1950s)
How did hospital meal come into being in modern Japan? Why did it become a compulsory part of patient care at hospitals?
Rationed Knowledge: Culture Films and Nutritional Propaganda in Wartime Japan
How was nutritional knowledge popularized on big screens in wartime Japan?
Opening the Japanese Body
How did Japanese people view organs and body? How do you view the inside of your body?
The Healthy Exotic Taste of the Empire: A Story of Restyling Manchurian Food in Modern Japan
What is Manchurian Food? Here is a short story about what it was, and how it was restyled by zest and curiosity of nutrition scientists, urban consumers, and policymakers in prewar and wartime Japanese Empire (1930s-40s).
Transformed Food and Dietary Style in Modern Japan (1870s)
How did nutritional knowledge transform people’s perception of food and dietary life in 1870s’ Japan?
Calories: The measure of nurture
The date was October 28, 1935. The night could have been peaceful and relaxing for 26-year-old Fukuda Katsu living in Tokyo if her husband did not complain about dinner. After quibbling about her cooking of rice, he rebuked Katsu for lack of knowledge: “You are too indifferent about calories.” His words were like a slap…