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dc.contributor.authorHopson, Nathan Edwin
dc.date.accessioned2023-02-01T15:11:36Z
dc.date.available2023-02-01T15:11:36Z
dc.date.created2023-01-13T12:02:57Z
dc.date.issued2023
dc.identifier.issn0740-9710
dc.identifier.urihttps://hdl.handle.net/11250/3047806
dc.description.abstractWe are not only what we eat, but how. This article examines the 1970s’ morality politics of spork usage that accompanied the rollout of rice in school lunches. I argue that these discourses about the material culture and etiquette of eating reflect the economic and political context of 1970s Japan and (re)emergent tensions about national identity and the role of children’s diet and table manners in determining Japan’s future. Japan’s national school lunch program is a critical site of “making Japan.” Schoolchildren and teachers generally eat identical meals in their classrooms, serving and cleaning up after each other. Revived in 1946 by the Occupation, the program was nearly universal in public elementary and middle schools by the 1960s. Meals were mostly bread, milk, and soup, stew, etc. The spork was the standard utensil. Cheap, multipurpose, and hygienic, it was a rational mass-catering solution. In the mid-1970s, simultaneous to the introduction of rice to the menu, the spork became the villain in a morality play about children’s eating habits and the nation’s fate. Culturalist pundits warned that sporks hindered development of the special dexterity, cleverness, and sensitivity that made Japan superior among the nations of the world.en_US
dc.language.isoengen_US
dc.publisherTaylor & Francisen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.title“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japanen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright 2023 the authoren_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doihttps://doi.org/10.1080/07409710.2023.2162199
dc.identifier.cristin2106444
dc.source.journalFood and Foodwaysen_US
dc.identifier.citationFood and Foodways. 2023.en_US


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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