Food Culture in Japan

Inbunden, Engelska, 2003

Del i serien Food Culture around the World

742 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2003-12-30
Mått:242 x 157 x 17 mm
Vikt:508 g
Format:Inbunden
Språk:Engelska
Serie:Food Culture around the World
Antal sidor:232
Förlag:Bloomsbury Publishing Plc
ISBN:9780313324383

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Kokböcker inom Mat och dryck
Sociologi inom Samhälle och politik

Mer om författaren

MICHAEL ASHKENAZI is a scholar specializing in Japanese food and culture. He is the co-author, with his wife, Jeanne Jacob, of The Essence of Japanese Cuisine: An Essay on Food and Culture (2000).JEANNE JACOB has worked in the business world, in marketing to Japan and serving as a liaison. She also has extensive publishing experience, and after having lived in Japan for a number of years, she co-authored with husband, Michael Ashkenazi, The Essence of Japanese Cuisine: An Essay on Food and Culture (2000).

Recensioner i media

Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book....readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels. - Choice

Innehållsförteckning

PrefaceAcknowledgmentsTimeline1. Historical Overview2. Major Foods and Ingredients3. Cooking4. Typical Meals5. Eating Out6. Special Occasions: Holidays, Celebrations, and Religious Rituals7. Diet and HealthGlossaryResource GuideBibliographyIndex

Roger Haden

Inbunden

675 kr