History of Japanese Food.
- Other records:
- 1st ed.
- Independence : Taylor & Francis Group, 2001.
1 online resource (284 pages)
- Food habits -- Japan -- History.
Dinners and dining -- Japan -- History.
Japan -- Social life and customs.
- Electronic books.
- First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Introduction - The Historical Framework
PART ONE THE DIETARY HISTORY OF JAPAN
Chapter 1 The Prehistoric Era
1.1 The Paleolithic Age
1.2 The Advent of Earthenware
1.3 Jômon Society and Dietary Culture
Chapter 2 Establishment of a Rice-Growing Society
2.1 A Crop Held in Special Regard
2.2 Dissemination and Development of Rice
2.3 Rice Cooking
2.4 Sake Brewing
2.5 Fermented Fish and Flavourings
Chapter 3 The Formative Period of Japanese Dietary Culture
3.1 Historical Setting
3.2 The Taboo on Meat Eating
3.3 The Lack of Dairy Industry
3.4 Annual Observances and Rites of Passage
3.5 Place Settings and Table Settings
3.6 Cooking and Banquet Styles
3.7 The Role of the Monasteries
3.8 The Popularization of Noodles
Chapter 4 The Age of Change
4.1 Historical Setting
4.2 The Diffusion of Tea
4.3 The Impact of the 'Southern Barbarians'
4.4 Formation of a New Style
4.5 Change in the Frequency of Meals
Chapter 5 The Maturing of Traditional Japanese Cuisine
5.1 Historical Setting
5.2 City and Country
5.3 The Spread of Soy Sauce
5.4 The Emergence of the Restaurant
5.5 Snack Shops
5.6 Books on Cooking and Restaurants
5.7 The Ainu
5.8 The Ryukyu Islanders
Chapter 6 Changes in the Modern Age
6.1 Historical Setting
6.2 The Resumption of Meat Eating
6.3 Milk and Dairy Products
6.4 Entry of Foreign Foods
6.5 Zenith and Nadir
6.6 New Meal Patterns
6.7 Integration of Foreign Foods - A Model
PART TWO THE DIETARY CULTURE OF THE JAPANESE
Chapter 7 At the Table
7.1 Gohan - Framework of the Meal
7.2 The Rise of the Table
7.3 The Tabletop as Landscape
7.4 Chopsticks and Table Manners
7.5 Etiquette - As You Like It
Chapter 8 In the Kitchen
8.1 The Secularization of Fire and Water.
8.2 From Wood Fire to Electric Rice Cooker
8.3 The Knife - A Sword for the Kitchen
8.4 Restaurants - The Public Kitchen
Chapter 9 On the Menu
9.1 Soup and Umami Flavouring
9.2 Sashimi - Cuisine That Isn't Cooked
9.3 Sushi - From Preserved Food to Fast Food
9.4 Sukiyaki and Nabemono
9.5 Tofu and Nattô - Meat for Vegetarians
9.6 Vegetarian Temple Food
9.7 Tempura and Oil
9.8 Noodles and Regional Tastes
9.9 Pickled and Preserved Seafood
9.10 Mochi, Confectionery and Tea
9.11 The Dynamics of Sake and Tea
- Description based on publisher supplied metadata and other sources.
- Local notes:
- Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
- Other format:
- Print version: Ishige History of Japanese Food
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