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The Essence of Japanese Cuisine: An Essay on Food and Culture Hardcover – July 20, 2000

ISBN-13: 978-0700710850 ISBN-10: 070071085X Edition: 0th

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The Essence of Japanese Cuisine: An Essay on Food and Culture + Rice as Self: Japanese Identities through Time (Princeton Paperbacks)
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Product Details

  • Hardcover: 252 pages
  • Publisher: Routledge (July 20, 2000)
  • Language: English
  • ISBN-10: 070071085X
  • ISBN-13: 978-0700710850
  • Product Dimensions: 9.2 x 6.1 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #4,232,393 in Books (See Top 100 in Books)

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. --This text refers to an alternate Hardcover edition.

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Most Helpful Customer Reviews

2 of 9 people found the following review helpful By Barbara Nostrand on July 27, 2009
Format: Hardcover Verified Purchase
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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