Food Culture in Japan (Food Culture around the World)
Editorial Reviews
Review
“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
Book Description
Americans 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.
Food Culture in Japan (Food Culture around the World)
Food Culture in Japan (Food Culture around the World),Michael Ashkenazi,Jeanne Jacob,Greenwood Press,0313324387,Cookery, Japanese,Cooking / Wine,Customs & Traditions,Food habits,Japan,Multicultural Nonfiction,Popular Culture - General,Regional & Ethnic - Japanese,Social Science,Sociology,Social Science / Popular Culture
Food Culture in Japan (Food Culture around the World)
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