History of Japanese Food.
Ishige, Naomici.
History of Japanese Food. - 1st ed. - 1 online resource (284 pages)
Cover -- Title -- Copyright -- Contents -- 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 -- References.
9781136602559
Food habits -- Japan -- History.
Electronic books.
GT2853.J3 I83 2014
394.1/0952
History of Japanese Food. - 1st ed. - 1 online resource (284 pages)
Cover -- Title -- Copyright -- Contents -- 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 -- References.
9781136602559
Food habits -- Japan -- History.
Electronic books.
GT2853.J3 I83 2014
394.1/0952