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.
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Editorial Reviews
Review
'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires
About the Author
Michael Ashkenazi has written scholarly articles on Japanese religion, business, and food. Jeanne Jacob is a scholar and author on Japanese art, crafts, and food.
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2 of 4 people found the following review helpful:
2.0 out of 5 stars
A Disappointing Book,
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This review is from: The Essence of Japanese Cuisine: An Essay on Food and Culture (Hardcover)
I received my copy recently, and have begun thumbing through it. Despite the time the authors spent in Japan and the support of the Japan Foundation, the book is immediately disappointing. Beginning with describing the color of takuan as "vile", I quickly discovered a variety of errors in the book. For example, the authors misidentified what a hot water kettle sits on in a tea ceremony. The iron implement which supports the kettle is properly called a godoku or gotoku. The kettle sits within either a ro (sunken hearth) or furo (portable hearth).
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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Browse and search another edition of this book.
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First Sentence:
ANYONE WITH AN appreciation of fine cooking can recount memorable meals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food loci, natural food movement, been flavoured, miso shiru, dietary culture, food events, stewed dish, gingko nuts, sweet shrimp, food culture, public eating places, one soup, tongue root, bamboo leaf Key Phrases - Capitalized Phrases (CAPs): (learn more)
World War, Southeast Asian, Mary Douglas, Motoori Norinaga New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
ANYONE WITH AN appreciation of fine cooking can recount memorable meals. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food loci, natural food movement, been flavoured, miso shiru, dietary culture, food events, stewed dish, gingko nuts, sweet shrimp, food culture, public eating places, one soup, tongue root, bamboo leaf Key Phrases - Capitalized Phrases (CAPs): (learn more)
World War, Southeast Asian, Mary Douglas, Motoori Norinaga New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 52
books:
See all 52 books this book cites
6
books
cite this book:
See all 6 books citing this book
- Sociology of Food and Eating: Essays on the Sociological Significance of Food (Gower International Library of Research & Practice) by Anne Murcott on 5 pages
- Japanese Society (Center for Japanese Studies, Uc Berkeley) by Chie Nakane on page 6, and Back Matter
- Food And Evolution: Toward a Theory of Human Food Habits by Marvin Harris in Back Matter (1), and Back Matter (2)
- The Food of China by E. N. Anderson on page 6, and Back Matter
- Ikebana: The Art of Japanese Flower Arranging by Elizabeth Palmer on page 220, and Back Matter
See all 52 books this book cites
- Reel Food: Essays on Food and Film by Anne L. Bower on page 39, and Back Matter
- Food Culture in Japan (Food Culture around the World) by Michael Ashkenazi in Back Matter (1), and Back Matter (2)
- Reel Food: Essays on Food and Film by Anne L. Bower on page 39, and Back Matter
- Tsukiji: The Fish Market at the Center of the World (California Studies in Food and Culture) by Theodore C. Bestor in Back Matter
- Combat, Ritual, and Performance: Anthropology of the Martial Arts by David E. Jones in Back Matter
See all 6 books citing this book
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