Itadakimasu The Food Culture Of Japan

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Itadakimasu! The Food Culture of Japan

Becky A. Brown
Itadakimasu The Food Culture of Japan Book PDF

Author : Becky A. Brown
Publisher : Routledge
Page : 363 pages
File Size : 47,9 Mb
Release : 2020-12-18
Category : Foreign Language Study
ISBN : 9781000288407

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Itadakimasu! The Food Culture of Japan by Becky A. Brown Pdf

Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background in the Japanese language, culture, literature, or history. Unlike any other culture text, Itadakimasu! offers a unique approach to learning about culture through a country’s cuisine. This account takes students on an exciting journey into the world of Japanese food culture, both past and present, exploring themes such as regional specialties, annual festivals, traditional foodways, prominent tea masters, culinary expressions, restaurant menus, dining etiquette, mealtime customs, and culinary aesthetics. Itadakimasu! also addresses current events in the food industry and agribusiness, health and nutrition, dieting trends, fast food, and international and Western influences. Enhancing this wealth of cultural material are autobiographical essays written by guest contributors and varied literary excerpts featuring food themes across different genres in literature spanning many centuries. Each of the readings is supplemented by general comprehension questions followed by more probing queries calling on critical and analytical thinking to methodically guide students from a cursory understanding of a new culture to reflections on their own experiences and other world cultures. Resources also highlight food-centric films so that students can witness what they are learning about in an authentic cultural context. Furthermore, teachers and students alike can enjoy food tasting labs in the classroom, fostering yet another authentic experience for the students. With the intention of reaching a broad audience of students majoring or minoring in Japanese or Asian Studies, or students learning English as a Foreign Language or English for Specific Purposes, Itadakimasu! could also be useful for composition and conversation courses and the Writing Across the Curriculum series or as a supplement for 'Four Skills' Japanese language courses and introductory Japanese literature offerings. Above all, its multifaceted design with a broad spectrum of self-contained sections welcomes individual teaching styles and preferences. Itadakimasu! paints an appetizing image of Japan’s society with just a dash of culture, a pinch of language, and a taste of literature to tempt the palate of students new to the study of Japan. Meant to enhance the regular curriculum, this innovative approach to learning about Japan suggests that the culinary world can lend an insightful view into a country’s culture. Historical and contemporary foodways are universal elements common to all cultures, making the subject matter inherently relatable.

Itadakimasu! The Food Culture of Japan

Becky A. Brown
Itadakimasu The Food Culture of Japan Book PDF

Author : Becky A. Brown
Publisher : Routledge
Page : 212 pages
File Size : 51,8 Mb
Release : 2020-12-17
Category : Foreign Language Study
ISBN : 9781000288308

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Itadakimasu! The Food Culture of Japan by Becky A. Brown Pdf

Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background in the Japanese language, culture, literature, or history. Unlike any other culture text, Itadakimasu! offers a unique approach to learning about culture through a country’s cuisine. This account takes students on an exciting journey into the world of Japanese food culture, both past and present, exploring themes such as regional specialties, annual festivals, traditional foodways, prominent tea masters, culinary expressions, restaurant menus, dining etiquette, mealtime customs, and culinary aesthetics. Itadakimasu! also addresses current events in the food industry and agribusiness, health and nutrition, dieting trends, fast food, and international and Western influences. Enhancing this wealth of cultural material are autobiographical essays written by guest contributors and varied literary excerpts featuring food themes across different genres in literature spanning many centuries. Each of the readings is supplemented by general comprehension questions followed by more probing queries calling on critical and analytical thinking to methodically guide students from a cursory understanding of a new culture to reflections on their own experiences and other world cultures. Resources also highlight food-centric films so that students can witness what they are learning about in an authentic cultural context. Furthermore, teachers and students alike can enjoy food tasting labs in the classroom, fostering yet another authentic experience for the students. With the intention of reaching a broad audience of students majoring or minoring in Japanese or Asian Studies, or students learning English as a Foreign Language or English for Specific Purposes, Itadakimasu! could also be useful for composition and conversation courses and the Writing Across the Curriculum series or as a supplement for 'Four Skills' Japanese language courses and introductory Japanese literature offerings. Above all, its multifaceted design with a broad spectrum of self-contained sections welcomes individual teaching styles and preferences. Itadakimasu! paints an appetizing image of Japan’s society with just a dash of culture, a pinch of language, and a taste of literature to tempt the palate of students new to the study of Japan. Meant to enhance the regular curriculum, this innovative approach to learning about Japan suggests that the culinary world can lend an insightful view into a country’s culture. Historical and contemporary foodways are universal elements common to all cultures, making the subject matter inherently relatable. An Instructors Manual containing sample syllabi, learning outcomes, handout templates, study guides, background content and more is available at www.routledge.com/9780367903572.

Food Culture in Japan

Michael Ashkenazi,Jeanne Jacob
Food Culture in Japan Book PDF

Author : Michael Ashkenazi,Jeanne Jacob
Publisher : Bloomsbury Publishing USA
Page : 232 pages
File Size : 52,7 Mb
Release : 2003-12-30
Category : Social Science
ISBN : 9780313058530

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Food Culture in Japan by Michael Ashkenazi,Jeanne Jacob Pdf

Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.

The Essence of Japanese Cuisine

Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
The Essence of Japanese Cuisine Book PDF

Author : Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
Publisher : Routledge
Page : 284 pages
File Size : 40,6 Mb
Release : 2013-10-11
Category : Social Science
ISBN : 9781136815560

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The Essence of Japanese Cuisine by Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi Pdf

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

The History and Culture of Japanese Food

Naomichi Ishige
The History and Culture of Japanese Food Book PDF

Author : Naomichi Ishige
Publisher : Routledge
Page : 292 pages
File Size : 49,6 Mb
Release : 2001
Category : Cooking
ISBN : UOM:39015066776256

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The History and Culture of Japanese Food by Naomichi Ishige Pdf

First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.

History Of Japanese Food

Ishige
History Of Japanese Food Book PDF

Author : Ishige
Publisher : Routledge
Page : 256 pages
File Size : 44,5 Mb
Release : 2014-06-17
Category : Social Science
ISBN : 9781136602559

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History Of Japanese Food by Ishige Pdf

First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.

Japan's Cuisines

Eric C. Rath
Japan s Cuisines Book PDF

Author : Eric C. Rath
Publisher : Reaktion Books
Page : 304 pages
File Size : 46,8 Mb
Release : 2016-09-15
Category : Cooking
ISBN : 9781780236919

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Japan's Cuisines by Eric C. Rath Pdf

Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.

Food Cultures of Japan

Jeanne Jacob
Food Cultures of Japan Book PDF

Author : Jeanne Jacob
Publisher : Bloomsbury Publishing USA
Page : 184 pages
File Size : 40,9 Mb
Release : 2021-12-06
Category : Cooking
ISBN : 9798216085768

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Food Cultures of Japan by Jeanne Jacob Pdf

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.

Devouring Japan

Nancy K. Stalker
Devouring Japan Book PDF

Author : Nancy K. Stalker
Publisher : Oxford University Press
Page : 369 pages
File Size : 48,5 Mb
Release : 2018
Category : History
ISBN : 9780190240400

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Devouring Japan by Nancy K. Stalker Pdf

DEVOURING JAPAN interrogates the global rise and spread of Japanese cuisine through offering original insights into Japanese culinary history, practice, and food-related values by an illustrious roster of food historians and Japan experts. Essays address the evolution of particular foodstuffs, their representation in literature and film, the role of Japanese foods in regional, national, and international identities.

Japanese Foodways, Past and Present

Eric C. Rath,Stephanie Assmann
Japanese Foodways Past and Present Book PDF

Author : Eric C. Rath,Stephanie Assmann
Publisher : University of Illinois Press
Page : 306 pages
File Size : 48,9 Mb
Release : 2010
Category : Cooking
ISBN : 9780252077524

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Japanese Foodways, Past and Present by Eric C. Rath,Stephanie Assmann Pdf

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

Japanese Food for Health and Longevity

Yoshikatsu Murooka
Japanese Food for Health and Longevity Book PDF

Author : Yoshikatsu Murooka
Publisher : Cambridge Scholars Publishing
Page : 222 pages
File Size : 49,7 Mb
Release : 2020-05-07
Category : Science
ISBN : 9781527550438

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Japanese Food for Health and Longevity by Yoshikatsu Murooka Pdf

We often hear about the merits of Japanese food, but there are few studies on this from a scientific perspective. This book presents a scientific basis for why Japanese food is a source of health and longevity, and details how to produce traditional Japanese foods and the healthy substances contained therein. It also highlights aspects of Japanese culture concerned with typical national foods.

A Taste of Japan

Donald Richie
A Taste of Japan Book PDF

Author : Donald Richie
Publisher : Kodansha
Page : 120 pages
File Size : 51,8 Mb
Release : 1992
Category : Cooking
ISBN : IND:30000102906124

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A Taste of Japan by Donald Richie Pdf

This volume aims to enlighten anyone who dines in Japanese restaurants andishes to have a better understanding of the various dishes on the menu andow to eat them.

Introduction to Japanese Cuisine

Japanese Culinary Academy
Introduction to Japanese Cuisine Book PDF

Author : Japanese Culinary Academy
Publisher : National Geographic Books
Page : 0 pages
File Size : 53,5 Mb
Release : 2016-02-01
Category : Cooking
ISBN : 9784908325007

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Introduction to Japanese Cuisine by Japanese Culinary Academy Pdf

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand. INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

Food and Fantasy in Early Modern Japan

Eric Rath
Food and Fantasy in Early Modern Japan Book PDF

Author : Eric Rath
Publisher : Univ of California Press
Page : 265 pages
File Size : 40,9 Mb
Release : 2010-12-02
Category : History
ISBN : 9780520262270

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Food and Fantasy in Early Modern Japan by Eric Rath Pdf

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh and fascinating look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals--where food was revered as symbol rather than consumed--were continued by early modern writers, who created whimsical dishes and fanciful banquets and turned dining into a voyeuristic literary pleasure. Food and Fantasy in Early Modern Japan offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period. It traces the origins of familiar dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs, and demonstrates that for early modern Japanese cuisine, the central ingredient was the imagination.

Feeding Japan

Andreas Niehaus,Tine Walravens
Feeding Japan Book PDF

Author : Andreas Niehaus,Tine Walravens
Publisher : Springer
Page : 540 pages
File Size : 54,8 Mb
Release : 2017-08-22
Category : Social Science
ISBN : 9783319505534

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Feeding Japan by Andreas Niehaus,Tine Walravens Pdf

This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.