Japan's cuisines : food, place and identity

Bibliographic Information

Japan's cuisines : food, place and identity

Eric C. Rath

Reaktion Books, 2016

Available at  / 41 libraries

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Note

Includes bibliographcial references and index

Description and Table of Contents

Description

In 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens. Japan's Cuisines reveals the diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions. Readers will discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal and how regions on Japan's periphery are reasserting their distinct food cultures. This is a fascinating book that reveals how the cuisine from the land of the rising sun shapes national, local and personal identity.

by "Nielsen BookData"

Details

  • NCID
    BB22544331
  • ISBN
    • 9781780236438
  • Country Code
    uk
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    London
  • Pages/Volumes
    278 p.
  • Size
    25 cm
  • Classification
  • Subject Headings
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