|
" The history and culture of Japanese food / "
Naomichi Ishige
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
632703
|
| Doc. No
|
:
|
dltt
|
| Main Entry
|
:
|
Ishige, Naomichi,1937-
|
| Title & Author
|
:
|
The history and culture of Japanese food /\ Naomichi Ishige
|
| Page. NO
|
:
|
x, 273 pages :: illustrations, maps ;; 24 cm
|
| ISBN
|
:
|
0710306571
|
|
|
:
|
: 9780710306579
|
| Bibliographies/Indexes
|
:
|
Includes bibliographical references
|
| Contents
|
:
|
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
|
| Abstract
|
:
|
"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
|
| Subject
|
:
|
Food habits-- Japan-- History
|
| Subject
|
:
|
Dinners and dining-- Japan-- History
|
| Subject
|
:
|
Japan, Social life and customs
|
| Dewey Classification
|
:
|
394.1/0952
|
| LC Classification
|
:
|
GT2853.J3I83 2001
|
| |