skip to content
The history and culture of Japanese food Preview this item
ClosePreview this item
Checking...

The history and culture of Japanese food

Author: Naomichi Ishige
Publisher: London ; New York : Kegan Paul, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary tradition reached its culmination (between 1640 and 1860), and on to the present day. This evolution is traced for typical  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: History
Additional Physical Format: Online version:
Ishige, Naomichi, 1937-
History and culture of Japanese food.
London ; New York : Kegan Paul, 2001
(OCoLC)607761591
Online version:
Ishige, Naomichi, 1937-
History and culture of Japanese food.
London ; New York : Kegan Paul, 2001
(OCoLC)607806890
Document Type: Book
All Authors / Contributors: Naomichi Ishige
ISBN: 0710306571 9780710306579
OCLC Number: 45307500
Description: x, 273 pages : illustrations, maps ; 24 cm
Contents: Introduction: the historical framework --
pt. I. The dietary history of Japan --
The prehistory era. The paleolithic age ; The advent of earthenware ; Jômon society and dietary culture --
Establishment of a rice-growing society. A crop held in special regard ; Dissemination and development of rice ; Rice cooking ; Sake brewing ; Fermented fish and flavourings --
The formative period of Japanese dietary culture. Historical setting ; The taboo on meat eating ; The lack of dairy industry ; Annual observances and rites of passage ; Place settings and table settings ; Cooking and banquet styles ; The role of the monasteries ; The popularization of noodles --
The age of change. The diffusion of tea ; The impact of the 'southern barbarians' ; Formation of a new style ; Change in the frequency of meals --
The maturing of traditional Japanese cuisine. City and country ; The spread of soy sauce ; The emergence of the restaurant ; Snack shops ; Books on cooking and restaurants ; The Ainu ; The Ryukyu Islanders --
Changes in the modern age. The resumption of meat eating ; Milk and dairy products ; Entry of foreign foods ; Zenith and nadir ; New meal patterns ; Integration of foreign foods: a model --
pt. II. The dietary culture of the Japanese --
At the table. Gohan: framework of the meal ; The rise of the table ; The tabletop as landscape ; Chopsticks and table manners ; Etiquette: as you like it --
In the kitchen. The secularization of fire and water ; From wood fire to electric rice cooker ; The knife: a sword for the kitchen ; Restaurants: the public kitchen --
On the menu. Soup and umami flavouring ; Sashimi: cuisine that isn't cooked ; Sushi: from preserved food to fast food ; Sukiyaki and nabemono ; Tofu and nattô: meat for vegetarians ; Vegetarian temple food ; Tempura and oil ; Noodles and regional tastes ; Pickled and preserved seafood ; Mochi, confectionery and tea ; The dynamics of sake and tea.
Responsibility: Naomichi Ishige.

Abstract:

An investigation of the food and dietary practices of the Japanese. Dividing the history of Japanese dietary life into six periods, it traces its development from the paleolithic and neolithic eras  Read more...

Reviews

Editorial reviews

Publisher Synopsis

Ishige Naomichi's authoritative volume, "The History and Culture of Japanese Food," with meticulous scholarship documents a historical view of origins of Japanese diet and foodways...a wealth of Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/45307500> # The history and culture of Japanese food
    a schema:Book, schema:CreativeWork ;
   library:oclcnum "45307500" ;
   library:placeOfPublication <http://dbpedia.org/resource/London> ; # London
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/enk> ;
   library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/dinners_and_dining_japan_history> ; # Dinners and dining--Japan--History
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/ernahrungsgewohnheit> ; # Ernährungsgewohnheit
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Place/japan> ; # Japan.
   schema:about <http://id.worldcat.org/fast/893952> ; # Dinners and dining
   schema:about <http://id.worldcat.org/fast/1007815> ; # Manners and customs
   schema:about <http://id.worldcat.org/fast/1204082> ; # Japan.
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/kookkunst> ; # Kookkunst
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/ess_und_trinksitte> ; # Ess- und Trinksitte
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Event/geschichte> ; # Geschichte
   schema:about <http://dewey.info/class/394.10952/e21/> ;
   schema:about <http://id.worldcat.org/fast/930807> ; # Food habits
   schema:about <http://id.loc.gov/authorities/subjects/sh2008120939> ; # Food habits--Japan--History
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/voeding> ; # Voeding
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/cultuur> ; # Cultuur
   schema:about <http://experiment.worldcat.org/entity/work/data/34579109#Topic/gaststattengewerbe> ; # Gaststättengewerbe
   schema:bookFormat bgn:PrintBook ;
   schema:creator <http://viaf.org/viaf/268096422> ; # Naomichi Ishige
   schema:datePublished "2001" ;
   schema:description "Introduction: the historical framework -- pt. I. The dietary history of Japan -- The prehistory era. The paleolithic age ; The advent of earthenware ; Jômon society and dietary culture -- Establishment of a rice-growing society. A crop held in special regard ; Dissemination and development of rice ; Rice cooking ; Sake brewing ; Fermented fish and flavourings -- The formative period of Japanese dietary culture. Historical setting ; The taboo on meat eating ; The lack of dairy industry ; Annual observances and rites of passage ; Place settings and table settings ; Cooking and banquet styles ; The role of the monasteries ; The popularization of noodles -- The age of change. The diffusion of tea ; The impact of the 'southern barbarians' ; Formation of a new style ; Change in the frequency of meals -- The maturing of traditional Japanese cuisine. City and country ; The spread of soy sauce ; The emergence of the restaurant ; Snack shops ; Books on cooking and restaurants ; The Ainu ; The Ryukyu Islanders -- Changes in the modern age. The resumption of meat eating ; Milk and dairy products ; Entry of foreign foods ; Zenith and nadir ; New meal patterns ; Integration of foreign foods: a model -- pt. II. The dietary culture of the Japanese -- At the table. Gohan: framework of the meal ; The rise of the table ; The tabletop as landscape ; Chopsticks and table manners ; Etiquette: as you like it -- In the kitchen. The secularization of fire and water ; From wood fire to electric rice cooker ; The knife: a sword for the kitchen ; Restaurants: the public kitchen -- On the menu. Soup and umami flavouring ; Sashimi: cuisine that isn't cooked ; Sushi: from preserved food to fast food ; Sukiyaki and nabemono ; Tofu and nattô: meat for vegetarians ; Vegetarian temple food ; Tempura and oil ; Noodles and regional tastes ; Pickled and preserved seafood ; Mochi, confectionery and tea ; The dynamics of sake and tea."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/34579109> ;
   schema:genre "History"@en ;
   schema:inLanguage "en" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/607761591> ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/607806890> ;
   schema:name "The history and culture of Japanese food"@en ;
   schema:productID "45307500" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/45307500#PublicationEvent/london_new_york_kegan_paul_2001> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/34579109#Agent/kegan_paul> ; # Kegan Paul
   schema:reviews <http://www.worldcat.org/title/-/oclc/45307500#Review/618864284> ;
   schema:workExample <http://worldcat.org/isbn/9780710306579> ;
   umbel:isLike <http://bnb.data.bl.uk/id/resource/GBA0W0916> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/45307500> ;
    .


Related Entities

<http://dbpedia.org/resource/London> # London
    a schema:Place ;
   schema:name "London" ;
    .

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
   schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/34579109#Topic/ernahrungsgewohnheit> # Ernährungsgewohnheit
    a schema:Intangible ;
   schema:name "Ernährungsgewohnheit"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/34579109#Topic/ess_und_trinksitte> # Ess- und Trinksitte
    a schema:Intangible ;
   schema:name "Ess- und Trinksitte"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/34579109#Topic/gaststattengewerbe> # Gaststättengewerbe
    a schema:Intangible ;
   schema:name "Gaststättengewerbe"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh2008120939> # Food habits--Japan--History
    a schema:Intangible ;
   schema:name "Food habits--Japan--History"@en ;
    .

<http://id.worldcat.org/fast/1007815> # Manners and customs
    a schema:Intangible ;
   schema:name "Manners and customs"@en ;
    .

<http://id.worldcat.org/fast/1204082> # Japan.
    a schema:Place ;
   schema:name "Japan." ;
    .

<http://id.worldcat.org/fast/893952> # Dinners and dining
    a schema:Intangible ;
   schema:name "Dinners and dining"@en ;
    .

<http://id.worldcat.org/fast/930807> # Food habits
    a schema:Intangible ;
   schema:name "Food habits"@en ;
    .

<http://viaf.org/viaf/268096422> # Naomichi Ishige
    a schema:Person ;
   schema:birthDate "1937" ;
   schema:familyName "Ishige" ;
   schema:givenName "Naomichi" ;
   schema:name "Naomichi Ishige" ;
    .

<http://worldcat.org/isbn/9780710306579>
    a schema:ProductModel ;
   schema:isbn "0710306571" ;
   schema:isbn "9780710306579" ;
    .

<http://www.worldcat.org/oclc/607761591>
    a schema:CreativeWork ;
   rdfs:label "History and culture of Japanese food." ;
   schema:description "Online version:" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/45307500> ; # The history and culture of Japanese food
    .

<http://www.worldcat.org/oclc/607806890>
    a schema:CreativeWork ;
   rdfs:label "History and culture of Japanese food." ;
   schema:description "Online version:" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/45307500> ; # The history and culture of Japanese food
    .

<http://www.worldcat.org/title/-/oclc/45307500#Review/618864284>
    a schema:Review ;
   schema:itemReviewed <http://www.worldcat.org/oclc/45307500> ; # The history and culture of Japanese food
   schema:reviewBody ""Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary tradition reached its culmination (between 1640 and 1860), and on to the present day. This evolution is traced for typical dishes of all periods, condiments, beverages, ingredients, methods of preparation, etiquette, the aesthetics of presentation, eating implements and cooking utensils in the social, political, and economic contexts of their consumption and use. Topics include the spread of soy sauce, the design of Japanese food, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan. It makes a unique contribution to the study of Japanese culture, and of culinary history as a whole."--Jacket." ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.