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Food Culture Around the World Ser.: Food Culture in Japan by Michael Ashkenazi and Jeanne Jacob (2003, Hardcover)
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- Buy It NowFood Culture in Japan (Food - Hardcover, by Ashkenazi Michael; Jacob - Very Good
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About this product
Product Identifiers
PublisherBloomsbury Publishing
ISBN-100313324387
ISBN-139780313324383
eBay Product ID (ePID)30256781
Product Key Features
Number of Pages232 Pages
LanguageEnglish
Publication NameFood Culture in Japan
Publication Year2003
SubjectRegional & Ethnic / Japanese, Popular Culture, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
TypeTextbook
Subject AreaCooking, Social Science
AuthorMichael Ashkenazi, Jeanne Jacob
SeriesFood Culture Around the World Ser.
FormatHardcover
Dimensions
Item Height0.6 in
Item Weight17.8 Oz
Item Length9.2 in
Item Width6.1 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2003-049317
Dewey Edition22
Reviews"Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book....readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels." Choice, "…these books provide a wealth of information that would be ideal for travelers interested in the food cultures of their Asian destinations; 'foodies' in any country who desire greater background knowledge of these three ethnic cuisines; high schoolers working on food-related projects; or students in introductory college-level area studies, anthropology, or geography courses who are curious as to how history, the physical environment, agriculture, technology, religion, conceptions of health and nutrition, and other circumstances have affected and continue to affect the food cultures in three key Asian countries: China, India, and Japan." - Southeast Review of Asian Studies, "Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book....readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels."- Choice, Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book….readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels. - Choice, "Ashkenazi and Jacob explain some of the history of foods in Japan. Other than seafood, most foods were introduced over the long history of the country. It would take a much longer book to provide all the details, but readers can get a good understanding of the patterns of food habits from this book....readers will enjoy this book, which includes a few recipes. Part of a new series entitled Food Culture around the World, this work joins a recent group of books in English on the subject of Japanese food. Some are cookbooks; others, like this one, are also historical. Recommended. All levels." -- Choice "...these books provide a wealth of information that would be ideal for travelers interested in the food cultures of their Asian destinations; 'foodies' in any country who desire greater background knowledge of these three ethnic cuisines; high schoolers working on food-related projects; or students in introductory college-level area studies, anthropology, or geography courses who are curious as to how history, the physical environment, agriculture, technology, religion, conceptions of health and nutrition, and other circumstances have affected and continue to affect the food cultures in three key Asian countries: China, India, and Japan." -- Southeast Review of Asian Studies
Number of Volumes1 vol.
IllustratedYes
Dewey Decimal394.1/0952
Table Of ContentPreface Acknowledgments Timeline 1. Historical Overview 2. Major Foods and Ingredients 3. Cooking 4. Typical Meals 5. Eating Out 6. Special Occasions: Holidays, Celebrations, and Religious Rituals 7. Diet and Health Glossary Resource Guide Bibliography Index
SynopsisAmericans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals--so different from Americans'--are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture., This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.
LC Classification NumberTX724
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