Download or read book The History and Culture of Japanese Food written by Ishige and published by Routledge. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Download or read book Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and published by Reaktion Books. This book was released on 2006 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
Download or read book Japan s Cuisines written by Eric C. Rath and published by Reaktion Books. This book was released on 2016-09-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
Download or read book History Of Japanese Food written by Ishige and published by Routledge. This book was released on 2014-06-17 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
Download or read book Japanese Foodways Past and Present written by Eric C. Rath and published by University of Illinois Press. This book was released on 2010 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
Download or read book Food Culture in Japan written by Michael Ashkenazi and published by Bloomsbury Publishing USA. This book was released on 2003-12-30 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Oishii written by Eric C. Rath and published by Reaktion Books. This book was released on 2021-05-26 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cover -- Title Page -- Copyright Page -- Contents -- Introduction: What is Sushi? -- One: Searching for the Origins of Sushi -- Two: Sushi in the Medieval Age -- Three: Cookbooks and Street Food: Sushi in the Early Modern Era -- Four: Sushi in Modern Japan, from Snack to Delicacy -- Five: the Global Spread of Sushi -- Six: Sushi Tomorrow? -- Glossary -- References -- Select Bibliography -- Acknowledgements -- Photo Acknowledgements -- Index.
Download or read book Branding Japanese Food written by Katarzyna J. Cwiertka and published by University of Hawaii Press. This book was released on 2020-02-29 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.
Download or read book Tabemasho Let s Eat written by Gil Asakawa and published by Stone Bridge Press, Inc.. This book was released on 2022-08-30 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious--even "gross"--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.
Download or read book The Untold History of Ramen written by George Solt and published by Univ of California Press. This book was released on 2014-02-22 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.
Download or read book Slurp A Social and Culinary History of Ramen Japan s Favorite Noodle Soup written by Barak Kushner and published by Global Oriental. This book was released on 2012-09-03 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ramen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”
Download or read book The History and Culture of Japanese Food written by Naomichi Ishige and published by Routledge. This book was released on 2001 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Download or read book Food and Fantasy in Early Modern Japan written by Eric Rath and published by Univ of California Press. This book was released on 2010-12-02 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food and Fantasy offers a fresh look at Japanese cuisine through its pre-modern to early modern history. Rath's treatment of the cuisines that existed in the world of the shoguns and what these reflect of taste and aesthetics, life and politics, offers lush detail. We have a taste of the meals that may have only existed in the hungry imaginations of writers."—Merry White, author of Perfectly Japanese: Making Families in an Era of Upheaval
Download or read book Japanese Food Cooking written by Stuart Griffin and published by Tuttle Publishing. This book was released on 2011-12-20 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Japanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this cookbook are only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes. Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of Japanese teas and wines, and many other interesting side lights on Japanese culinary arts. Written in a simple-to-follow style, with exact, simple, and direct cooking instructions, Japanese Food and Cooking is a book for anyone who enjoys cooking and for everyone who enjoys eating.
Download or read book Washoku written by Elizabeth Andoh and published by Ten Speed Press. This book was released on 2012-02-28 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Download or read book Meshi written by Katherine Tamiko Arguile and published by Affirm Press. This book was released on 2022-04-12 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Katherine Tamiko Arguile, the Japanese food her mother cooked was a portal to a part of her that sometimes felt lost in the past. In Japan, food is never just food: it expresses a complex and fascinating history, and is tied to tradition and spirituality intrinsic to Japanese culture. Exploring the meals of her childhood through Japan's twenty-four sekki (seasons), Katherine untangles the threads of meaning, memory and ritual woven through every glistening bowl of rice, every tender slice of sashimi and each steaming cup of green tea. With rich, visceral prose, vivid insight and searing emotional honesty, Meshi ('rice' or 'meal') reveals the culture and spirit of one of the world's most beloved cuisines.
