At the Japanese Table is a highly engaging guide to the Japanese way of eating, providing both social and historical background for what readers might encounter when visiting Japan or eating at authentic Japanese restaurants. Written by a contributor to the renowned Oxford Companion to Food, this book describes meals and menus, both formal and informal, along with the kitchens, cooking utensils and techniques, and even the many types of restaurants and dining rooms. The book reveals the cultural importance of fresh foods, raw foods, and rice, and describes the diverse connections between food and seasonality. It also discusses the aesthetics of the presentation of Japanese food, which can rival flavor in importance. Anyone with a taste for Japanese food, Japanese culture, or travel will find much to enjoy in this readable and informed guide.
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Editorial Reviews
About the Author
Richard Hosking is Professor Emeritus at Hiroshima Shido University and author of A Dictionary of Japanese Food.
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9 of 11 people found the following review helpful:
5.0 out of 5 stars
Things you did not know about Japanese food.,
By A Customer
This review is from: At the Japanese Table (Images of Asia) (Hardcover)
Richard Hosking has written an excellent little book on the subject of Japanese food culture. This is NOT an introduction to Japanese food, and people without any prior knowledge to the subject should look elsewhere. It is, however, full of fascinating facts and history on a wide range of subjects within the realm of Japanese food. What is the difference between kaiseki and kaiseki ryori? This little book will tell you. Much of the information in "At the Japanese table" is not available elsewhere in English, and Richard Hosking have done his research thoroughly and provides interesting insight into hidden corners of Japanese food. A must for Japanese gourmets as is Richard Hosking's excellent "Dictionary of Japanese Food".
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Inside This Book
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First Sentence:
FROM THE JAPANESE point of view, 'Images of Asia: At the Japanese Table' must seem a strange title for a book, since the Japanese have no strong sense of belonging to Asia and, for the greater part of their history, did not use tables for taking their meals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
sankai meisan zue, prickly ash, white radish, glutinous rice Key Phrases - Capitalized Phrases (CAPs): (learn more)
Domestic Japan, Cha Kaiseki, Nishikikoji Market, Zen Buddhist New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
FROM THE JAPANESE point of view, 'Images of Asia: At the Japanese Table' must seem a strange title for a book, since the Japanese have no strong sense of belonging to Asia and, for the greater part of their history, did not use tables for taking their meals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
sankai meisan zue, prickly ash, white radish, glutinous rice Key Phrases - Capitalized Phrases (CAPs): (learn more)
Domestic Japan, Cha Kaiseki, Nishikikoji Market, Zen Buddhist New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 37
books:
See all 37 books this book cites
- Japanese Cooking: A Simple Art by Shizuo Tsuji in Front Matter, and Back Matter
- A Gift of Japanese Cooking by Mifune Tsuji in Front Matter, and Back Matter
- Japanese Musical Instruments (Images of Asia) by Hugh de Ferranti in Front Matter
- Chinese Painting (Images of Asia) by T. C. Lai in Front Matter
- The Book of Soba by James Udesky in Back Matter
See all 37 books this book cites
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