Food and fantasy in early modern Japan
著者
書誌事項
Food and fantasy in early modern Japan
University of California Press, c2010
- : cloth
大学図書館所蔵 件 / 全33件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Bibliography: p. 227-238
Includes index
内容説明・目次
内容説明
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval 'fantasy food' rituals - where food was revered as symbol rather than consumed - were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
目次
List of Illustrations and Tables Acknowledgments Introduction 1. Japanese Cuisine, a Backward Journey 2. Of Knives and Men: Cutting Ceremonies and Cuisine 3. Ceremonial Banquets 4. The Barbarians' Cookbook 5. Food and Fantasy in Culinary Books 6. Menus for the Imagination 7. Deep Thought Wheat Gluten and Other Fantasy Foods Conclusion: After the Fantasies Appendix: The Southern Barbarians' Cookbook (Nanban ryorisho) Notes Bibliography Index
「Nielsen BookData」 より
