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

Ashkenazi, Michael; Jacob, Jeanne; Michael Ashkenazi, Michael Ashkenazi

Hardcover

ISBN 10: 070071085X ISBN 13: 9780700710850

Publisher: Routledge, 2000

Synopsis

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.

About this title

Review:

'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires

About the Author:

Michael Ashkenazi has written scholarly articles on Japanese religion, business, and food. Jeanne Jacob is a scholar and author on Japanese art, crafts, and food.

About this edition

• Publisher: Routledge
• Publication date: 2000
• ISBN 10: 070071085X
• ISBN 13: 9780700710850
• Binding: Hardcover
• Edition number: 1
• Number of pages: 276