Shingo Hamada

(Role: Contributor, Chapter 4 Food Culture in Present and Future)

Atsushi Nobayashi, ed. (Role: Contributor, Chapter 2 (Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System))

Steffan Igor Ayora-Diaz, ed (Role: Contributor, Chapter 3 (Narezushi: Heritagization of Fermented Taste in Southwestern Fukui, Japan))

(Role: Joint editor)

Shingo Hamada, Richard Wilk (Role: Joint author)

石川智士, 渡邉一生, 共編著 (Role: Contributor, 第４章（厚岸のホッカイエビカゴ漁）)