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Japanese Foodways, Past and Present Paperback


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Product Details

  • Paperback: 304 pages
  • Publisher: University of Illinois Press; 1st Edition edition (October 7, 2010)
  • Language: English
  • ISBN-10: 0252077520
  • ISBN-13: 978-0252077524
  • Product Dimensions: 9.6 x 6.1 x 0.9 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #547,312 in Books (See Top 100 in Books)

Editorial Reviews

Review

 

"An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."--Journal of Folklore Research
 
"A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval


 

"Significantly advances our knowledge of the history of Japanese food."--Gastronomica

"A welcome addition to the growing body of scholarly literature on Japanese food and foodways."--Southeast Review of Asian Studies



 

"This volume makes an important contribution to a growing field of study."--Monumenta Nipponica

"Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."--Choice

About the Author

 

Eric C. Rath is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Act. Stephanie Assmann is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

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Most Helpful Customer Reviews

2 of 3 people found the following review helpful By Judith Clancy on May 3, 2013
Format: Paperback Verified Purchase
Japanese Foodways is a fascinating history of a culture that produced some of the world's most unique cuisine. This aspect is rarely discussed, but how much richer we all are that Rath and Assmann attempted to put on record the social and religious mechanisms that dictated food consumption in Japan. Sushi has reached the world stage, and justly so but 50 years after Japanese food was equated with sukiyaki. For example, they explain the introduction of meat into the menu, a relatively recent dietary event. There is much in a cuisine that began to develop 1,300 years ago: its natural resources, cultural and religious dictates and taboos.
Judith Clancy, author of Kyoto Machiya Restaurant Guide
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