1st Edition
The Essence of Japanese Cuisine An Essay on Food and Culture
252 Pages
by
Routledge
276 Pages
by
Routledge
252 Pages
by
Routledge
Also available as eBook on:
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and... Read more
Chapter 1 Redefining Japanese Food; Chapter 2 A Frame work for Discussion; Chapter 3 Japanese Food in its Background; Chapter 4 Food Events and Their Meaning; Chapter 5 Food Preparation Styles; Chapter 6 Food Loci; Chapter 7 Aesthetics in the World of Japanese Food; Chapter 8 Learning the Cultural Rules; Chapter 9 The Art of Dining; Chapter 10 Japan’s Food Culture;
Biography
Michael Ashkenazi teaches sociology and anthropology, and is the author of numerous books and articles on Japan.
'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires
