Food Of Japan
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The Essence Of Japanese Cuisine
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Author : Michael Ashkenazi
language : en
Publisher: Routledge
Release Date : 2013-10-11
The Essence Of Japanese Cuisine written by Michael Ashkenazi and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-11 with Social Science categories.
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.
Japanese Foodways Past And Present
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Author : Eric C. Rath
language : en
Publisher: University of Illinois Press
Release Date : 2010
Japanese Foodways Past And Present written by Eric C. Rath and has been published by University of Illinois Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
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.
Food Of Japan
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Author : Shirley Booth
language : en
Publisher: Interlink Books
Release Date : 2002-01-01
Food Of Japan written by Shirley Booth and has been published by Interlink Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with Cooking categories.
A Japanese culinary revolution has taken place in the US: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets everywhere. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared. Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions—from Imperial cooking to temple cooking and the food of the Yatai or street vendors. She explains every aspect of this great cuisine, the ingredients, the techniques, the essential equipment, and the importance of color and presentation. She shares over 200 recipes: soups, broths, dumplings, noodle dishes, tempura, sushi, pickles. With or without chopsticks, classics such as Broiled Eel on a Bowl of Rice (Unagi donburi or unadon) and new dishes with a twist like Chicken Breasts with Vinegar, Mustard, and Miso Dressing (Sasami no karashi zu) make Japanese cuisine very much the food of today. This wonderful cookbook invites us to sample these recipes and discover a whole new/old world of tantalizing tastes and textures.
Modern Japanese Cuisine
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Author : Katarzyna Joanna Cwiertka
language : en
Publisher: Reaktion Books
Release Date : 2006
Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
"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.
Food Cultures Of Japan
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Author : Jeanne Jacob
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2021-12-06
Food Cultures Of Japan written by Jeanne Jacob and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-06 with Cooking categories.
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.
The History And Culture Of Japanese Food
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Author : Naomichi Ishige
language : en
Publisher: Routledge
Release Date : 2001
The History And Culture Of Japanese Food written by Naomichi Ishige and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Shunju
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Author : Takashi Sugimoto
language : en
Publisher: Tuttle Publishing
Release Date : 2013-01-15
Shunju written by Takashi Sugimoto and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-15 with Cooking categories.
Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. Sections include: The Seasonal Kitchen Spring foods Summer foods Autumn foods Winter foods
History Of Japanese Food
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Author : Ishige
language : en
Publisher: Routledge
Release Date : 2014-06-17
History Of Japanese Food written by Ishige and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-17 with Social Science categories.
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
Japan S Cuisines
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Author : Eric C. Rath
language : en
Publisher: Reaktion Books
Release Date : 2016-09-15
Japan S Cuisines written by Eric C. Rath and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-15 with Cooking categories.
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 Culture In Japan
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Author : Michael Ashkenazi
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2003-12-30
Food Culture In Japan written by Michael Ashkenazi and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-30 with Social Science categories.
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.