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The history and culture of Japanese food /
"Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary t...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Abingdon, Oxon ; New York :
Routledge,
2014, ©2001.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | "Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary tradition reached its culmination (between 1640 and 1860), and on to the present day. This evolution is traced for typical dishes of all periods, condiments, beverages, ingredients, methods of preparation, etiquette, the aesthetics of presentation, eating implements and cooking utensils in the social, political, and economic contexts of their consumption and use. Topics include the spread of soy sauce, the design of Japanese food, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan. It makes a unique contribution to the study of Japanese culture, and of culinary history as a whole."--Jacket |
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| Notas: | Originally published: 2001 by Kegan Paul Limited. |
| Descripción Física: | 1 online resource : illustrations, maps |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9781136602559 1136602550 1306882087 9781306882088 |