"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 Jap…
"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 Jap…
Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
The History and Culture of Japanese Food provides an in-depth historical view of the origins of the Japanese diet and foodways.
"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 Jap…
At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary inclu…
