Download or read book Rice as Self written by Emiko Ohnuki-Tierney and published by Princeton University Press. This book was released on 1994-11-14 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are we what we eat? What does food reveal about how we live and how we think of ourselves in relation to others? Why do people have a strong attachment to their own cuisine and an aversion to the foodways of others? In this engaging account of the crucial significance rice has for the Japanese, Rice as Self examines how people use the metaphor of a principal food in conceptualizing themselves in relation to other peoples. Emiko Ohnuki-Tierney traces the changing contours that the Japanese notion of the self has taken as different historical Others--whether Chinese or Westerner--have emerged, and shows how rice and rice paddies have served as the vehicle for this deliberation. Using Japan as an example, she proposes a new cross-cultural model for the interpretation of the self and other.

Download or read book Rice Noodle Fish written by Matt Goulding and published by HarperCollins. This book was released on 2015-10-27 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

Download or read book Rice Agriculture and the Food Supply in Premodern Japan written by Charlotte von Verschuer and published by Routledge. This book was released on 2016-02-22 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The majority of studies on the agricultural history of Japan have focused on the public administration of land and production, and rice, the principal source of revenue, has received the most attention. However, while this cereal has clearly played a decisive role in the public economy of the Japanese State, it has not had a predominant place in agricultural production. Far from confining its scope to a study of rice growing for tax purposes, this volume looks at the subsistence economy in the plant kingdom as a whole. This book examines the history of agriculture in premodern Japan from the 8th to the 17th century, dealing with the history of agricultural techniques and food supply of rice, wheat, millet and other grains. Drawing extensively on material from history, literature, archaeology, ethnography and botany, it analyses each of the farming operations from sowing to harvesting, and the customs pertaining to consumption. It also challenges the widespread theory that rice cultivation has been the basis of "Japaneseness" for two millennia and the foundation of Japanese civilization by focusing on the biodiversity and polycultural traditions of Japan. Further, it will play a role in the current dialogue on the future of sustainable agricultural production from the viewpoints of ecology, biodiversity, dietary culture and food security throughout the world as traditional techniques such as crop rotation are explored in connection with the safeguarding of the minerals in the soil. Surveying agricultural techniques across the centuries and highlighting the dietary diversity of Japan, this book will appeal to students and scholars of Japanese history, the history of science and technology, medieval history, cultural anthropology and agriculture.

Download or read book The Rice paper Ceiling written by Rochelle Kopp and published by Stone Bridge Press, Inc.. This book was released on 2000 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every day, 700,000 Americans working in Japanese companies confront the rice-paper ceiling. International business consultant Rochelle Kopp exposes this invisible obstacle to advancement at Japanese corporations, how it operates, and what you can do to break through it to improve your workplace relationships and career prospects. Along the way she details case studies that reveal the profound differences between Japanese and American work styles and cultures. If you work for a Japanese company, or plan to, you need this book. A revealing, readable account of American-Japanese interactions in the workplace.-Rosabeth Moss Kanter, Harvard Business School Rochelle Kopp is a Yale graduate with an M.B.A. from the University of Chicago. She is Managing Principal of Japan Intercultural Consulting in Chicago.

Download or read book Behind the Japanese Mask written by Jonathan Rice and published by How To Books Ltd. This book was released on 2004 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title concerns the Farnham Castle Centre for International Briefing, widely acknowledged as the world's leading provider of intercultural management training and briefing. It has an unmatched reputation for helping individuals, partners and their families to prepare to live and work effectively anywhere in the world. CONTENTS: 1. The Japanese Mask 2. The Japanese Archipelago 3. Japan Past 4. The Cultural Values of Japan 5. The Japanese Language 6. The Japanese Economy 7. The Business World 8. Negotiating with the Japanese 9. Experiencing Japan

Download or read book Japanese Farm Food written by Nancy Singleton Hachisu and published by Andrews McMeel Publishing. This book was released on 2012-09-04 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.

Download or read book Vegan JapanEasy written by Tim Anderson and published by Hardie Grant. This book was released on 2020-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.

Download or read book The Archaeology of Japan written by Kōji Mizoguchi and published by Cambridge University Press. This book was released on 2013-11-25 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book-length introduction to the Yayoi and Kofun periods of Japan (c.600 BC-AD 700).

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 Just One Cookbook written by Namiko Chen and published by . This book was released on 2021 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 The Meaning of Rice written by Michael Booth and published by Random House. This book was released on 2017-10-12 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: **Shortlisted for the 2017 André Simon Food and Drink Book Awards** **Shortlisted for the 2018 Fortnum & Mason Food Book Award** 'The next Bill Bryson.’ New York Times Food and travel writer Michael Booth and his family embark on an epic journey the length of Japan to explore its dazzling food culture. They find a country much altered since their previous visit ten years earlier (which resulted in the award-winning international bestseller Sushi and Beyond). Over the last decade the country’s restaurants have won a record number of Michelin stars and its cuisine was awarded United Nations heritage status. The world’s top chefs now flock to learn more about the extraordinary dedication of Japan’s food artisans, while the country’s fast foods – ramen, sushi and yakitori – have conquered the world. As well as the plaudits, Japan is also facing enormous challenges. Ironically, as Booth discovers, the future of Japan’s culinary heritage is under threat. Often venturing far off the beaten track, the author and his family discover intriguing future food trends and meet a fascinating cast of food heroes, from a couple lavishing love on rotten fish, to a chef who literally sacrificed a limb in pursuit of the ultimate bowl of ramen, and a farmer who has dedicated his life to growing the finest rice in the world... in the shadow of Fukushima.

Download or read book Shint In the History and Culture of Japan written by Ronald S. Green and published by Association for Asian Studies. This book was released on 2020-09-30 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a concise overview of Shintō through a survey of its key concepts, related archeological finds, central mythology, significant cultural sites, political dimensions, and historical developments. Its goal is to promote an understanding of Shintō as an enduring cultural phenomenon central to Japan past and present.

Download or read book The Way We Eat Now written by Bee Wilson and published by Basic Books. This book was released on 2019-05-07 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

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 Eat Japan written by Lonely Planet Food and published by Lonely Planet. This book was released on 2020-09-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete companion to Japanese culinary culture Whether it's rubbing your chopsticks together, handing money to a sushi chef or setting your foot directly on the floor when removing your shoes, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Japan. To help you feel prepared for the Japanese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Japan is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods The visually appealing layout will help first-time food lovers get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, eBooks, and more.

Download or read book Preserving the Japanese Way written by Nancy Singleton Hachisu and published by Andrews McMeel Publishing. This book was released on 2015-08-11 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill