Eri Kameyama
Eri Kameyama se formou recentemente no Programa de Mestrado da UCLA de Estudos Asiáticos Americanos, onde ela completou o seu mestrado com o tema “Atos de Ser e Pertencer: Negociando Identidades Transnacionais Shin-Issei”. Ela atualmente trabalha como Associada de Programa no Distrito Sudoeste do Pacífico da Liga dos Cidadãos Nipo-Americanos (JACL).
Atualizado em setembro de 2012
Stories from This Author
Temaki Zushi: Uma Festa de Boas Vindas ao Lar
20 de Setembro de 2012 • Eri Kameyama
A comida é uma parte essencial da vida, não apenas porque ela nos fornece os nutrientes e calorias que precisamos para sobreviver, mas também porque frequentemente comer é um ato de socialização. A minha mãe sempre dizia: “Poder saborear o que comemos é uma bênção. O dia que eu não puder mais sentir o sabor das coisas vai ser um dia muito triste”. Quando eu soube que a minha avó no Japão parou de cozinhar porque não conseguia mais acertar …
Expatriated Identity
1 de Novembro de 2011 • Eri Kameyama
I once read an article on “Accidental Americans.” I believe there are many ways to become an “Accidental American.” For Vietnamese Americans, perhaps their parents fled after the Fall of Saigon. Or for some undocumented immigrants, perhaps America is the only country they ever knew because their parents immigrated when they were too young to remember. Neither of these Americans chose their own destiny to become a part of United States. I have my own story of how I became …
Restaurant Row, Mitsuwa Marketplace: The Production and Consumption of Japan outside of Japan - Part 2
12 de Outubro de 2011 • Eri Kameyama
Read part 1 >>The Atmosphere: People, Spatiality, and FoodThere are several entrances to this particular Mitsuwa Marketplace. The biggest entrance, however, is on the north end and shoppers who enter there are forced to walk through Restaurant Row to get into the grocery store. Although the appearance and décor of Restaurant Row varies by location, the one in Torrance is exceptionally different. All of the independent restaurants, with their individual traditional Japanese-styled roofs, give off the feeling of walking down …
Restaurant Row, Mitsuwa Marketplace: The Production and Consumption of Japan outside of Japan - Part 1
5 de Outubro de 2011 • Eri Kameyama
The trick is to first empty one packet of “gu” into a small bowl, then pour in hot water (around 160ml). Then, add the miso packet and stir well.1These are the directions from my instant miso-soup packets—a modern invention of freeze dried wakame, tofu, onion and non-perishable miso purchased from Mitsuwa Marketplace in Torrance, California that gives my taste buds a small journey to my homeland, Japan. Mitsuwa is an amazing place. In entering the Japanese supermarket, I am surrounded …
