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History Of Japanese Food.
First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Taylor and Francis,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn881571523 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 140623s2014 xx o 000 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d OCLCQ |d SGP |d OCLCF |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781136602559 | ||
| 020 | |a 1136602550 | ||
| 029 | 1 | |a AU@ |b 000055987847 | |
| 029 | 1 | |a AU@ |b 000073076325 | |
| 035 | |a (OCoLC)881571523 | ||
| 050 | 4 | |a GT2853.J3 I83 2014 | |
| 082 | 0 | 4 | |a 394.1/0952 |a 394.10952 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Ishige. | |
| 245 | 1 | 0 | |a History Of Japanese Food. |
| 260 | |a Hoboken : |b Taylor and Francis, |c 2014. | ||
| 300 | |a 1 online resource (284 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Title; Copyright; Contents; Introduction -- The Historical Framework; PART ONE THE DIETARY HISTORY OF JAPAN; Chapter 1 The Prehistoric Era; 1.1 The Paleolithic Age; 1.2 The Advent of Earthenware; 1.3 Jômon Society and Dietary Culture; Chapter 2 Establishment of a Rice-Growing Society; 2.1 A Crop Held in Special Regard; 2.2 Dissemination and Development of Rice; 2.3 Rice Cooking; 2.4 Sake Brewing; 2.5 Fermented Fish and Flavourings; Chapter 3 The Formative Period of Japanese Dietary Culture; 3.1 Historical Setting; 3.2 The Taboo on Meat Eating; 3.3 The Lack of Dairy Industry. | |
| 505 | 8 | |a 3.4 Annual Observances and Rites of Passage3.5 Place Settings and Table Settings; 3.6 Cooking and Banquet Styles; 3.7 The Role of the Monasteries; 3.8 The Popularization of Noodles; Chapter 4 The Age of Change; 4.1 Historical Setting; 4.2 The Diffusion of Tea; 4.3 The Impact of the 'Southern Barbarians'; 4.4 Formation of a New Style; 4.5 Change in the Frequency of Meals; Chapter 5 The Maturing of Traditional Japanese Cuisine; 5.1 Historical Setting; 5.2 City and Country; 5.3 The Spread of Soy Sauce; 5.4 The Emergence of the Restaurant; 5.5 Snack Shops; 5.6 Books on Cooking and Restaurants. | |
| 505 | 8 | |a 5.7 The Ainu5.8 The Ryukyu Islanders; Chapter 6 Changes in the Modern Age; 6.1 Historical Setting; 6.2 The Resumption of Meat Eating; 6.3 Milk and Dairy Products; 6.4 Entry of Foreign Foods; 6.5 Zenith and Nadir; 6.6 New Meal Patterns; 6.7 Integration of Foreign Foods -- A Model; PART TWO THE DIETARY CULTURE OF THE JAPANESE; Chapter 7 At the Table; 7.1 Gohan -- Framework of the Meal; 7.2 The Rise of the Table; 7.3 The Tabletop as Landscape; 7.4 Chopsticks and Table Manners; 7.5 Etiquette -- As You Like It; Chapter 8 In the Kitchen; 8.1 The Secularization of Fire and Water. | |
| 505 | 8 | |a 8.2 From Wood Fire to Electric Rice Cooker8.3 The Knife -- A Sword for the Kitchen; 8.4 Restaurants -- The Public Kitchen; Chapter 9 On the Menu; 9.1 Soup and Umami Flavouring; 9.2 Sashimi -- Cuisine That Isn't Cooked; 9.3 Sushi -- From Preserved Food to Fast Food; 9.4 Sukiyaki and Nabemono; 9.5 Tofu and Nattô -- Meat for Vegetarians; 9.6 Vegetarian Temple Food; 9.7 Tempura and Oil; 9.8 Noodles and Regional Tastes; 9.9 Pickled and Preserved Seafood; 9.10 Mochi, Confectionery and Tea; 9.11 The Dynamics of Sake and Tea; References. | |
| 520 | |a First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food habits |z Japan |x History. | |
| 650 | 0 | |a Dinners and dining |z Japan |x History. | |
| 651 | 0 | |a Japan |x Social life and customs. | |
| 650 | 4 | |a Dinners and dining |z Japan |x History. | |
| 650 | 4 | |a Food habits |z Japan |x History. | |
| 650 | 4 | |a Japan |x Social life and customs. | |
| 650 | 6 | |a Habitudes alimentaires |z Japon |x Histoire. | |
| 651 | 6 | |a Japon |x Mœurs et coutumes. | |
| 650 | 7 | |a Dinners and dining |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Manners and customs |2 fast | |
| 651 | 7 | |a Japan |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJkT7GyCmyjxytDfqk6Yfq | |
| 655 | 7 | |a History |2 fast | |
| 758 | |i has work: |a History Of Japanese Food (Text) |1 https://id.oclc.org/worldcat/entity/E39PD3cwpp3cbjF3J3FKryDChw |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Ishige, |t History Of Japanese Food. |d Hoboken : Taylor and Francis, ©2014 |z 9780710306579 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1713408 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1713408 | ||
| 994 | |a 92 |b IZTAP | ||