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Author : Naomichi Ishige
Publisher : Routledge
Page : 292 pages
File Size : 43,9 Mb
Release : 2001
Category : Cooking
ISBN : UOM:39015066776256
First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Michael Ashkenazi,Jeanne Jacob
Publisher : Bloomsbury Publishing USA
Page : 232 pages
File Size : 49,6 Mb
Release : 2003-12-30
Category : Social Science
ISBN : 9780313058530
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.
Author : Ishige
Publisher : Routledge
Page : 256 pages
File Size : 40,9 Mb
Release : 2014-06-17
Category : Social Science
ISBN : 9781136602559
First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Eric C. Rath
Publisher : Reaktion Books
Page : 304 pages
File Size : 49,5 Mb
Release : 2016-09-15
Category : Cooking
ISBN : 9781780236919
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 : Katherine Tamiko Arguile
Publisher : Affirm Press
Page : 439 pages
File Size : 47,5 Mb
Release : 2022-04-12
Category : Biography & Autobiography
ISBN : 9781922806062
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 : George Solt
Publisher : Univ of California Press
Page : 240 pages
File Size : 50,5 Mb
Release : 2014-02-22
Category : History
ISBN : 9780520277564
A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.
Author : Katarzyna J. Cwiertka,Yasuhara Miho
Publisher : University of Hawaii Press
Page : 209 pages
File Size : 53,8 Mb
Release : 2020-02-29
Category : Social Science
ISBN : 9780824881221
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 : Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
Publisher : Routledge
Page : 284 pages
File Size : 53,9 Mb
Release : 2013-10-11
Category : Social Science
ISBN : 9781136815560
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 : Eric C. Rath,Stephanie Assmann
Publisher : University of Illinois Press
Page : 306 pages
File Size : 44,5 Mb
Release : 2010
Category : Cooking
ISBN : 9780252077524
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 : Becky A. Brown
Publisher : Routledge
Page : 363 pages
File Size : 55,9 Mb
Release : 2020-12-18
Category : Foreign Language Study
ISBN : 9781000288407
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.
Author : Katarzyna Joanna Cwiertka
Publisher : Reaktion Books
Page : 246 pages
File Size : 46,7 Mb
Release : 2006
Category : Cooking
ISBN : 1861892985
"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 : Matt Goulding
Publisher : HarperCollins
Page : 239 pages
File Size : 47,9 Mb
Release : 2015-10-27
Category : Travel
ISBN : 9780062394040
Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.
Author : Stuart Griffin
Publisher : Tuttle Publishing
Page : 192 pages
File Size : 53,9 Mb
Release : 2011-12-20
Category : Cooking
ISBN : 9781462902408
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.
Author : Yoshikatsu Murooka
Publisher : Cambridge Scholars Publishing
Page : 222 pages
File Size : 47,5 Mb
Release : 2020-05-07
Category : Science
ISBN : 9781527550438
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 : Eric C. Rath
Publisher : Reaktion Books
Page : 224 pages
File Size : 48,8 Mb
Release : 2021-04-15
Category : Cooking
ISBN : 9781789143843
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.