The Essence of Japanese Cuisine: An Essay on Food and Culture. Michael Ashkenazi, Jeanne Jacob.

The Essence of Japanese Cuisine: An Essay on Food and Culture

University of Pennsylvania Press. 6.5 x 9.5", 252 pp., illustrated hardboard, Philadelphia, 2000. Item #23846
ISBN: 0812235665

From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell.

The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.

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