喰譜
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Bibliographic Information
喰譜
東京大学出版会, 2016.3
- Other Title
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Jiki-fu
- Title Transcription
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ジキフ
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英文併記
Description and Table of Contents
- Volume
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ISBN 9784130802192
Description
その卓抜なアイディアと美意識で日本の食・菓・器をその空間ごと更新しつづける著者が、東京大学総合研究博物館でのコラボレーションを通して到達するひとつの小宇宙。虎河豚、猪、薇、鴨、甘鯛、白子筍、城下鰈、稚鮎、毛蟹、万願寺唐辛子、賀茂茄子、玉蜀黍、蓮根、鱧、松茸、真鯖、干し柿、伊勢海老、茸、餡、香箱蟹、貝、天草大王、海苔、鼈。伝統的な食材を再解釈し、料理と食器がひとつになることで、紡がれていく生命の儚い一瞬を喰らう。新しい「和食の美」の実践者による食の芸術。
Table of Contents
- 虎河豚
- 猪
- 薇
- 鴨
- 甘鯛
- 白子筍
- 城下鰈
- 稚鮎
- 毛蟹
- 万願寺唐辛子〔ほか〕
by "BOOK database"
Description and Table of Contents
- Volume
-
ISBN 9784130802192
Description
Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career. In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo. This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements.
Table of Contents
Table of ContentsForeword (Ogata)Introduction (Yoshiaki Nishino, Director, the University Museum, the University of Tokyo)Dishes of the Seasons, Ingredients, TablewareTiger Globefish, Boar, Royal Fern, Wild Duck, Red Tilefish, Bamboo Shoot Young Ayu, Horsehair Crab, Manganji Pepper, Kamo Eggplant, Corn, Lotus Root, Conger Pipe, Matsutake Mashroom, Chub Mackerel, Dried Japanese Persimmon, Spiny Lobster, Mushrooms, Sweet Bean Paste, Snow Crab, Shellfish, Dry Seaweed, Soft-Shelled TurtleCommentary Essay, "From Eating to Devouring: A Dialogue with Shinichiro Ogata" (Nishino)List of Tableware
by "Nielsen BookData"
