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The essence of Japanese cuisine : an essay on food and culture

Author: Michael Ashkenazi; Jeanne Jacob
Publisher: Richmond, Surrey : Curzon, 2000.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Reflects on the social and cultural side of Japan and how its culture has been affected by food. Providing both historical and social bases to understand how it has been and is being shaped the  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Michael Ashkenazi; Jeanne Jacob
ISBN: 070071085X 9780700710850
OCLC Number: 44937736
Description: xv, 252 pages, [8] pages of plates : illustrations, map ; 24 cm
Contents: Learning to eat Japanese; a structured theory; food and food origins; food events and their meaning; food styles and food establishments - restaurants, bars and households; the ordering of Japanese food; learning the cultural rules; aesthetics in the world of Japanese food; the art of dining; conclusion - changing consumption habits and the change of culture.
Responsibility: Michael Ashkenazi and Jeanne Jacob.

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'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires

 
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