The history and culture of Japanese food

Author(s)

Bibliographic Information

The history and culture of Japanese food

Naomichi Ishige

Routledge, 2014, c2001

  • : pbk

Available at  / 4 libraries

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Note

Different from <BB10058314> -- confirmed

First published 2001 by Kegan Paul

First issued in paperback 2011

Includes bibliographical references (p. 267-273)

Description and Table of Contents

Description

First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.

Table of Contents

  • Chapter 1 Introduction The Historical Framework
  • partONE The Dietary History of Japan
  • Chapter 1a The Prehistoric Era
  • Chapter 2 The Establishment of a Rice-Growing Society
  • Chapter 3 The Formative Period of Japanese Dietary Culture
  • Chapter 4 The Age of Change
  • Chapter 5 The Maturing of Traditional Japanese Cuisine
  • Chapter 6 Changes in the Modern Age
  • partTWO The Dietary Culture of the Japanese
  • Chapter 7 At the Table
  • Chapter 8 In the Kitchen
  • Chapter 9 On the Menu

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