Evergreen : A History / James Archer Abbott -- The Garrett Collection of Chinese and Japanese Art / Susan G. Tripp -- The Decorative Arts Collection : A Cross-Section / James Archer Abbott -- Contemporary and Cosmopolitan : The Evergreen Collection of Twentieth-Century Art / Bodil Ottesen -- "A Memorial to My Family" : The John Work Garrett Library of Rare Books and Manuscripts / Earle A. Havens, with Abigail Sia '15 -- Afterword / Winston Tabb

Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

This is a comprehensive study of the inro, the small lacquer container used by Japanese men wearing traditional dress to carry items in daily use, drawing on the V&A's collection. Suspended from the belt by means of a netsuke and originally intended to hold a seal and ink or a supply of medicines, the inro gradually developed as a highly decorative dress accessory and became an object of high fashion, which is now prized by collectors. The majority of inro were made of lacquer, and include some of the finest and most innovative examples of the Japanese lacquerer's craft. The book traces the diverse origins of the inro from around 1600 until the early-20th century, and includes sections on construction and techniques of manufacture, on materials used, as well as on individual craftsmen, with photographs of their signatures. The sources of inro designs are explored, from paintings, ukiyoe prints and woodblock-printed books, with many examples illustrated. Methods of dating are also discussed, making this a useful reference for collectors and experts, while those with a general interest in Japanese art should be drawn to the craftsmanship of the individual pieces.

Surprisingly, the story of how William Walters and his son Henry created one of the finest privately assembled museums in the United States has not been told."--BOOK JACKET.