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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 |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.