The Essence of Japanese Cuisine

An Essay on Food and Culture
1. Auflage 2000
ISBN: 978-0-7007-1085-0
Verlag: Taylor & Francis

Buch, Englisch, 276 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 567 g

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Autoren/Hrsg.

Ashkenazi, Michael

Jacob, Jeanne

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Soziologie des Brauchtums und der Traditionen

Inhaltsverzeichnis

Chapter 1 Redefining Japanese Food; Chapter 2 A Frame work for Discussion; Chapter 3 Japanese Food in its Background; Chapter 4 Food Events and Their Meaning; Chapter 5 Food Preparation Styles; Chapter 6 Food Loci; Chapter 7 Aesthetics in the World of Japanese Food; Chapter 8 Learning the Cultural Rules; Chapter 9 The Art of Dining; Chapter 10 Japan’s Food Culture;

Über Autor(innen)

Michael Ashkenazi teaches sociology and anthropology, and is the author of numerous books and articles on Japan.