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 …
"From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, a…
Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The transcontinental railroad -- Fair food -…
"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…
The Classical Cookbook is the first book of its kind to explore the cuisine of the Mediterranean in ancient times, from 750 B.C. to A.D. 450. The authors draw on a mass of fascinating sources beyond the familiar recipes of the Roman gourmet Apicius, who mainly described the food…
