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Tatsuya Mitsuda is an assistant professor at Keio University. He was educated at Keio, Bonn, and Cambridge universities, and received his Ph.D. in History from Cambridge. His research interests broadly cover the history of food and animals in Japan and Germany. His most recent publications are: ‘From Reception to Acceptance: Chocolate in Japan, c, 1870-1935’, ‘Food & History 12/1 (2014), 175-200’ and ‘Entangled Histories: German Veterinary Medicine, c. 1770-1900’, Medical History 61/1 (2017), 25-47.

 
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