Sustainable neighbourhood gastronomy: Tokyo independent restaurants facing crises
Sustainable neighbourhood gastronomy: Tokyo independent restaurants facing crises
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可持续邻里美食：东京独立餐厅面临危机
DOI：
10.1111/apv.12339
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发表时间：
2022
影响因子：
2.1
通讯作者：
Farrer James
中科院分区：
文献类型：
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作者：
間々田孝夫;Farrer James;畑山要介;朝倉真粧美;Farrer James;寺島拓幸;Farrer James;水原俊博;廣瀬毅士;Farrer James
邻里美食，即在城市居民区聚集餐馆和较小的餐馆，在经济、文化和社会上为居民和游客的生活做出贡献。自2020年冬季以来，亚洲城市的邻里美食已经受到COVID的严重破坏，再加上许多其他长期的压力源。在日本城市，这些压力包括士绅化、业主老龄化、城市更新和美食公司化。在实证方面，本文讨论了东京的独立餐厅如何通过支持草根创意产业、小商业机会、有意义的手工工作、欢乐的社交空间、地方文化遗产和人类尺度的建筑环境来为社区生活做出贡献。这项研究使用密集的单一地点城市民族志来讨论餐馆老板如何在社区层面面临眼前和长期的危机。通过使用“邻里即方法”，发展了一个可持续的邻里美食学的概念，应该适用于其他城市环境。
Neighbourhood gastronomy, the agglomeration of restaurants and smaller eateries in residential urban areas, contributes to the lives of residents and visitors economically, culturally, and socially. Since winter 2020, neighbourhood gastronomy in Asian cities has been severely disrupted by COVID, compounded by many other long‐term stressors. In urban Japan these stresses include gentrification, the aging of proprietors, urban renewal, and corporatisation of gastronomy. Empirically, this paper discusses how independent restaurants in Tokyo contribute to community life by supporting grassroots creative industries, small business opportunities, meaningful artisanal work, convivial social spaces, local cultural heritage, and a human‐scale built environment. The study uses intensive single‐site urban ethnography to discuss how restaurateurs face immediate and long‐term crises at the community level. By using the “neighbourhood as method,” a concept of sustainable neighbourhood gastronomy is developed that should be applicable in other urban contexts.