The History and Culture of Japanese Food provides an in-depth historical view of the origins of the Japanese diet and foodways.

Table of Contents

• History of Japanese Food
• Preface
• 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 The 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 Pickles and Preserved Seafood
• 9.10 Mochi, Confectionery and Tea
• 9.11 The Dynamics of Sake and Tea
• References