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The transformation of Japanese cuisine (washoku) in modern and contemporary Japan
 Onari Kreslová, Lucie ; Sýkora, Jan (advisor) ; Tirala, Martin (referee)
This thesis focuses on the traditional Japanese cuisine, washoku, and its changes under the influence of two waves of globalization. Since washoku does not have a permanently established definition, at the beginning of the work I deal with what washoku actually is, what it is characterized by and how it got its form. In following parts of the work, I try to answer the question of how traditional washoku changed under the influence of two waves of globalization, the first in the Meiji and Taisho periods and the second in the post-war period. In the last part of the thesis, I evaluate the role of traditional Japanese cuisine in the national and international context - starting with the effect on the health status of the Japanese population and ending with the role of traditional cuisine as a so-called soft tool of Japanese cultural and foreign policy.
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