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和食とは何か /
Washoku to wa nani ka

Author: 熊倉功夫, author. 熊倉功夫, 江原絢子著 ; 一般社団法人和食文化国民会議監修. 江原絢子, ; Isao Kumakura; Ayako Ehara; Washoku Bunka Kokumin Kaigi,
Publisher: 思文閣出版, Kyōto-shi : Shibunkaku Shuppan, 2015.
Series: Washoku bunka bukkuretto yunesuko mukei bunka isan ni tōroku sareta washoku, 1.
Edition/Format:   Print book : Japanese
Summary:
The first volume will explain the basic keywords of Japanese culture such as "fusion of nature and cross-cultures", "use of sustainable resources", "instruments and seasons" and "healthy eating habits". The author will clarify the fundamental part of what "Japanese food is". In addition, we follow the circumstances until Japanese food is registered as UNESCO Intangible Cultural Heritage and propose prospects for  Read more...
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: 熊倉功夫, author. 熊倉功夫, 江原絢子著 ; 一般社団法人和食文化国民会議監修. 江原絢子, ; Isao Kumakura; Ayako Ehara; Washoku Bunka Kokumin Kaigi,
ISBN: 9784784218257 4784218254
OCLC Number: 946579670
Language Note: Japanese and English.
Notes: Parallel series title from cover.
Description: 75, xix pages : illustrations ; 21 cm.
Contents: Introduction: 1. Register to UNESCO Intangible Cultural Heritage (1) First examination meeting (2) French or Mexican type (3) Dispatch a research team to France (4) Submit proposal --
2. (2) Characteristics of registered Japanese cuisine (1) Food culture with natural and cross-cultural fusion --
Agricultural products established and established --
Abundant sea blessings and water blessings --
Japanese culture that has been reconstructed by the natural and social environment (2) Use of sustainable resources --
Cooking and processing --
ingenuity of dry matter --
fermentation technology which produced new food --
ingenuity of inexperienced cooking (3) respect of nature and events (4) enjoying Japanese food --
equipment and the season --
5) Contribution to healthy eating habits --
Basic form of Japanese food --
Contents that change in the same style --
Proposal of Japanese type diet --
How to make healthy menus --
Protection and inheritance of Japanese culture in the future (1) Who will practice and promote Japanese cuisine? (2) In the 1960's (3) the rice consumption started decreasing (3) Learn through daily experiences (four ) Communicate Japanese cuisine through school (5) Regional traditional food --
Review local foods --
(Vi) Organizations promoting the protection and succession of Japanese culture (7) Toward the future development of Japanese cuisine --
Proposal for the description on the representative list of material intangible cultural heritage. --
From Publisher's website
Series Title: Washoku bunka bukkuretto yunesuko mukei bunka isan ni tōroku sareta washoku, 1.
Other Titles: Yunesuko mukei bunka isan ni tōroku sareta washoku
Responsibility: Kumakura Isao, Ehara Ayako ; ippan shadan hōjin Washoku Bunka Kokumin Kaigi kanshū.

Abstract:

The first volume will explain the basic keywords of Japanese culture such as "fusion of nature and cross-cultures", "use of sustainable resources", "instruments and seasons" and "healthy eating habits". The author will clarify the fundamental part of what "Japanese food is". In addition, we follow the circumstances until Japanese food is registered as UNESCO Intangible Cultural Heritage and propose prospects for protection inheritance in the future. -- Publisher website.

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Primary Entity

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