History of Japanese Food

ISBN-13: 9780415515399 / Angielski / Miękka / 2011 / 284 str.

Ishige, Naomici

Opis

First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.

Spis treści

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;

O autorze

Dr. Naomici Ishige has written prolihcally regarding the Japanese diet. He has authored 12 books, and co-authored or edited an additional 60 works. He is currently Director General at the National Museum of Ethnology, Osaka.