Japanese Foodways Past And Present

Author : Eric C. Rath,Stephanie Assmann
Publisher : University of Illinois Press
Page : 306 pages
File Size : 55,8 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.

Author : Eric C. Rath
Publisher : Reaktion Books
Page : 304 pages
File Size : 51,8 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.

Author : Katarzyna J. Cwiertka,Yasuhara Miho
Publisher : University of Hawaii Press
Page : 209 pages
File Size : 47,9 Mb
Release : 2020-02-29
Category : Social Science
ISBN : 9780824881221

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Branding Japanese Food by Katarzyna J. Cwiertka,Yasuhara Miho Pdf

Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

Author : Katarzyna Joanna Cwiertka
Publisher : Reaktion Books
Page : 246 pages
File Size : 48,9 Mb
Release : 2006
Category : Cooking
ISBN : 1861892985

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Modern Japanese Cuisine by Katarzyna Joanna Cwiertka Pdf

"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.

Author : Ishige
Publisher : Routledge
Page : 0 pages
File Size : 42,5 Mb
Release : 2011
Category : Dinners and dining
ISBN : 0415515394

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The History and Culture of Japanese Food by Ishige Pdf

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

Author : Yoshikatsu Murooka
Publisher : Cambridge Scholars Publishing
Page : 222 pages
File Size : 41,9 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.

Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
Page : 403 pages
File Size : 45,5 Mb
Release : 2012-09-04
Category : Cooking
ISBN : 9781449418298

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Japanese Farm Food by Nancy Singleton Hachisu Pdf

Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

Author : Katherine Tamiko Arguile
Publisher : Affirm Press
Page : 439 pages
File Size : 50,9 Mb
Release : 2022-04-12
Category : Biography & Autobiography
ISBN : 9781922806062

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Meshi by Katherine Tamiko Arguile Pdf

For Katherine Tamiko Arguile, the Japanese food her mother cooked was a portal to a part of her that sometimes felt lost in the past. In Japan, food is never just food: it expresses a complex and fascinating history, and is tied to tradition and spirituality intrinsic to Japanese culture. Exploring the meals of her childhood through Japan's twenty-four sekki (seasons), Katherine untangles the threads of meaning, memory and ritual woven through every glistening bowl of rice, every tender slice of sashimi and each steaming cup of green tea. With rich, visceral prose, vivid insight and searing emotional honesty, Meshi ('rice' or 'meal') reveals the culture and spirit of one of the world's most beloved cuisines.

Author : Ishige
Publisher : Routledge
Page : 256 pages
File Size : 55,8 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.

Author : Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
Publisher : Routledge
Page : 284 pages
File Size : 40,8 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.

Author : Naomichi Ishige
Publisher : Unknown
Page : 128 pages
File Size : 54,9 Mb
Release : 2011
Category : Electronic
ISBN : OCLC:844048603

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The History and Culture of Japanese Food by Naomichi Ishige Pdf

Author : Katarzyna J. Cwiertka,Yasuhara Miho
Publisher : University of Hawaii Press
Page : 209 pages
File Size : 42,6 Mb
Release : 2020-02-29
Category : Social Science
ISBN : 9780824882662

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Branding Japanese Food by Katarzyna J. Cwiertka,Yasuhara Miho Pdf

Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

Author : Tomoko Aoyama
Publisher : University of Hawaii Press
Page : 290 pages
File Size : 50,5 Mb
Release : 2008-09-30
Category : Literary Criticism
ISBN : 9780824832858

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Reading Food in Modern Japanese Literature by Tomoko Aoyama Pdf

Literature, like food, is, in Terry Eagleton’s words, "endlessly interpretable," and food, like literature, "looks like an object but is actually a relationship." So how much do we, and should we, read into the way food is represented in literature? Reading Food explores this and other questions in an unusual and fascinating tour of twentieth-century Japanese literature. Tomoko Aoyama analyzes a wide range of diverse writings that focus on food, eating, and cooking and considers how factors such as industrialization, urbanization, nationalism, and gender construction have affected people’s relationships to food, nature, and culture, and to each other. The examples she offers are taken from novels (shosetsu) and other literary texts and include well known writers (such as Tanizaki Jun’ichiro, Hayashi Fumiko, Okamoto Kanoko, Kaiko Takeshi, and Yoshimoto Banana) as well as those who are less widely known (Murai Gensai, Nagatsuka Takashi, Sumii Sue, and Numa Shozo). Food is everywhere in Japanese literature, and early chapters illustrate historical changes and variations in the treatment of food and eating. Examples are drawn from Meiji literary diaries, children’s stories, peasant and proletarian literature, and women’s writing before and after World War II. The author then turns to the theme of cannibalism in serious and popular novels. Key issues include ethical questions about survival, colonization, and cultural identity. The quest for gastronomic gratification is a dominant theme in "gourmet novels." Like cannibalism, the gastronomic journey as a literary theme is deeply implicated with cultural identity. The final chapter deals specifically with contemporary novels by women, some of which celebrate the inclusiveness of eating (and writing), while others grapple with the fear of eating. Such dread or disgust can be seen as a warning against what the complacent "gourmet boom" of the 1980s and 1990s concealed: the dangers of a market economy, environmental destruction, and continuing gender biases. Reading Food in Modern Japanese Literature will tempt any reader with an interest in food, literature, and culture. Moreover, it provides appetizing hints for further savoring, digesting, and incorporating textual food.

Author : Luiz Hara
Publisher : Jacqui Small
Page : 607 pages
File Size : 49,5 Mb
Release : 2015-10-22
Category : Cooking
ISBN : 9781910254462

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Nikkei Cuisine by Luiz Hara Pdf

At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.

Author : Stuart Griffin
Publisher : Tuttle Publishing
Page : 192 pages
File Size : 42,6 Mb
Release : 2011-12-20
Category : Cooking
ISBN : 9781462902408

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Japanese Food & Cooking by Stuart Griffin Pdf

Japanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this cookbook are only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes. Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of Japanese teas and wines, and many other interesting side lights on Japanese culinary arts. Written in a simple-to-follow style, with exact, simple, and direct cooking instructions, Japanese Food and Cooking is a book for anyone who enjoys cooking and for everyone who enjoys eating.