Details

ISBN-10: 0295748109
ISBN-13: 9780295748108
Publisher: University of Washington Press
Publish Date: 08/01/2020
Dimensions: 8.70" L, 5.60" W, 0.70" H

Bringing Whales Ashore: Oceans and the Environment of Early Modern Japan

Foreword by: Paul S Sutter
Editor: Paul S Sutter

Paperback

Price: $30.00

Overview

Japan today defends its controversial whaling expeditions by invoking tradition–but what was the historical reality? In examining the techniques and impacts of whaling during the Tokugawa period (1603-1868), Jakobina Arch shows that the organized, shore-based whaling that first developed during these years bore little resemblance to modern Japanese whaling. Drawing on a wide range of sources, from whaling ledgers to recipe books and gravestones for fetal whales, she traces how the images of whales and by-products of commercial whaling were woven into the lives of people throughout Japan. Economically, Pacific Ocean resources were central in supporting the expanding Tokugawa state.

In this vivid and nuanced study of how the Japanese people brought whales ashore during the Tokugawa period, Arch makes important contributions to both environmental and Japanese history by connecting Japanese whaling to marine environmental history in the Pacific, including the devastating impact of American whaling in the nineteenth century.

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Reviews

"What is the real history of whaling in Japan? Is it first and foremost a story about the continuation of a centuries old cultural tradition? And how likely is it that the whaling Japan continues to do in the name of scientific research under IWC rules will validate a long-standing dedication to the sustainable use of whales for food? . . . Jakobina Arch . . . provide[s] for the first time convincing answers to these and other questions in Bringing Whales Ashore."–Geoffrey Wandesforde-Smith, Environment, Law, and History

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Details

ISBN-10: 0295748109
ISBN-13: 9780295748108
Publisher: University of Washington Press
Publish Date: 08/01/2020
Dimensions: 8.70" L, 5.60" W, 0.70" H
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