Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book….readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels.

"…these books provide a wealth of information that would be ideal for travelers interested in the food cultures of their Asian destinations; 'foodies' in any country who desire greater background knowledge of these three ethnic cuisines; high schoolers working on food-related projects; or students in introductory college-level area studies, anthropology, or geography courses who are curious as to how history, the physical environment, agriculture, technology, religion, conceptions of health and nutrition, and other circumstances have affected and continue to affect the food cultures in three

key Asian countries: China, India, and Japan."

MICHAEL ASHKENAZI is a scholar specializing in Japanese food and culture. He is the co-author, with his wife, Jeanne Jacob, of The Essence of Japanese Cuisine: An Essay on Food and Culture (2000).

JEANNE JACOB has worked in the business world, in marketing to Japan and serving as a liaison. She also has extensive publishing experience, and after having lived in Japan for a number of years, she co-authored with husband, Michael Ashkenazi, The Essence of Japanese Cuisine: An Essay on Food and Culture (2000).