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Publisher: Diponegoro University   (Total: 21 journals)   [Sort by number of followers]

Showing 1 - 21 of 21 Journals sorted alphabetically
Bulletin of Chemical Reaction Engineering & Catalysis     Open Access   (Followers: 2, SJR: 0.192, h-index: 6)
Geoplanning : J. of Geomatics and Planning     Open Access   (Followers: 1)
ILMU KELAUTAN : Indonesian J. of Marine Sciences     Open Access   (Followers: 1)
Intl. J. of Renewable Energy Development     Open Access   (Followers: 5)
Intl. J. of Waste Resources     Open Access   (Followers: 4)
Izumi : Jurnal Bahasa, Sastra dan Budaya Jepang     Open Access  
J. of Biomedicine and Translational Research     Open Access  
J. of Coastal Development     Open Access   (Followers: 2)
J. of the Indonesian Tropical Animal Agriculture     Open Access  
Jurnal Anestesiologi Indonesia     Open Access  
Jurnal Ilmu Lingkungan     Open Access   (Followers: 1)
Jurnal Reaktor     Open Access  
Jurnal Sistem Komputer     Open Access   (Followers: 1)
Jurnal Teknologi dan Sistem Komputer     Open Access  
Jurnal Wilayah dan Lingkungan     Open Access   (Followers: 1)
Kapal     Open Access   (Followers: 1)
Nurse Media : J. of Nursing     Open Access  
Parole : J. of Linguistics and Education     Open Access  
Tataloka     Open Access  
Teknik     Open Access  
Waste Technology     Open Access   (Followers: 3)
Journal Cover Izumi : Jurnal Bahasa, Sastra dan Budaya Jepang
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   ISSN (Print) 2338-249X
   Published by Diponegoro University Homepage  [21 journals]
  • SHOKU BUNKA: WARNA BUDAYA DAN TRADISI DALAM MAKANAN JEPANG

    • Authors: Lina Rosliana
      Pages: 1 - 8
      Abstract: Japan has natural resources that can provide sufficient food, both from the mountains, the sea, and rivers. The four seasons it has also contributed to the diversity of natural products, which provide a variety of colors in the food. The seriousness of producing quality food, the use of unique food processing techniques, to artistic presentation, makes Japanese food a strong identity among traditional foods from other countries in the world. In its development, Japanese food openly receives influence from abroad, but still maintains its traditions, to create the concept of assimilation in it. Japan is able to pour cultural colors on its food and make Japanese food as a soft diplomacy of the country that is easily accepted by the international world. There are many factors that can be explored by researching Japanese food, so research on Japanese food can touch some of the domains, such as geography, health, sociology, and culture. This study will explore Japanese food from the eyes of culture.
      PubDate: 2017-11-15
      DOI: 10.14710/izumi.6.2.1-8
      Issue No: Vol. 6, No. 2 (2017)
       
 
 
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