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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 |
Tabla de Contenidos:
- Introduction: the historical framework
- pt. I. The dietary history of Japan
- The prehistory era. The paleolithic age ; The advent of earthenware ; Jômon society and dietary culture
- Establishment of a rice-growing society. A crop held in special regard ; Dissemination and development of rice ; Rice cooking ; Sake brewing ; Fermented fish and flavourings
- The formative period of Japanese dietary culture. Historical setting ; The taboo on meat eating ; The lack of dairy industry ; Annual observances and rites of passage ; Place settings and table settings ; Cooking and banquet styles ; The role of the monasteries ; The popularization of noodles
- The age of change. The diffusion of tea ; The impact of the 'southern barbarians' ; Formation of a new style ; Change in the frequency of meals
- The maturing of traditional Japanese cuisine. City and country ; The spread of soy sauce ; The emergence of the restaurant ; Snack shops ; Books on cooking and restaurants ; The Ainu ; The Ryukyu Islanders
- Changes in the modern age. The resumption of meat eating ; Milk and dairy products ; Entry of foreign foods ; Zenith and nadir ; New meal patterns ; Integration of foreign foods: a model
- pt. II. The dietary culture of the Japanese
- At the table. Gohan: framework of the meal ; The rise of the table ; The tabletop as landscape ; Chopsticks and table manners ; Etiquette: as you like it
- In the kitchen. The secularization of fire and water ; From wood fire to electric rice cooker ; The knife: a sword for the kitchen ; Restaurants: the public kitchen
- On the menu. Soup and umami flavouring ; Sashimi: cuisine that isn't cooked ; Sushi: from preserved food to fast food ; Sukiyaki and nabemono ; Tofu and nattô: meat for vegetarians ; Vegetarian temple food ; Tempura and oil ; Noodles and regional tastes ; Pickled and preserved seafood ; Mochi, confectionery and tea ; The dynamics of sake and tea.