History of Japanese Food

Editor/Author Ishige
Publication Year: 2001
Publisher: Routledge

Single-User Purchase Price: $190.00
Unlimited-User Purchase Price: Not Available
ISBN: 978-0-71-030657-9
Category: Food, Drink, Nutrition
Image Count: 25
Book Status: Available
Table of Contents

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

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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