Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food and dietary practices of the Japanese from earliest times to the present day. By focusing this most central of subjects, the analysis throws new light on Japanese history and on society as a whole. Dividing the history of Japanese dietary life into six periods, the author traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the formative period between the sixth and fifteenth centuries, when a stable indigenous cuisine began to evolve. Typical dishes and beverages, ingredients, methods of preparation, origins, etiquette, the aesthetics of presentation, eating implements and cooking utensils are presented in the wider social, political and economic contexts. Breaches of chopstick etiquette, the design of Japanese knife blades, the underlying philosophy of Japanese haute cuisine presentation as "gardens on a plate," and the historical origins of sushi are among the many subjects covered in this rich and compelling work that presents a full portrait of all aspects of Japanese food for the first time, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan.

motw/History of Japanese Food - Ishige.epub

nexusstc/The History and Culture of Japanese Food/d51b6b9791a104b840455cfce177fbf2.epub

lgli/2014(orig2001) Naomichi Ishige - History Of Japanese Food_Rebll.epub

lgrsnf/2014(orig2001) Naomichi Ishige - History Of Japanese Food_Rebll.epub

zlib/Housekeeping & Leisure/Interior Design & Decoration/Ishige, Naomichi Ishige/The History and Culture of Japanese Food_5102792.epub

Liberal Politics and Public Faith Beyond Separation

Naomichi Ishige; Routledge

Ishige, Ishige, Naomichi

Ashgate Publishing Limited

Taylor & Francis Ltd

Gower Publishing Ltd

Taylor and Francis

Kegan Paul

Paul Kegan

1st issued in paperback, New York ; London, 2011

United Kingdom and Ireland, United Kingdom

London, New York, England, 2001

London ; New York, 2011

1. publ, London, 2001

1, 20140617

1, PS, 2001

1, US, 2011

0

lg1401440

{"isbns":["0710306571","9780710306579"],"last_page":280,"publisher":"Routledge"}

Memory of the World Librarian: Slowrotation

Includes bibliographical references.

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. 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. Naomichi Ishige. Includes Bibliographical References (p. 267-273).

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.

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

First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
**

2015-10-24