SC - Re: sca-cooks --new book on Japanese food

[Devra at aol.com]

Dear People,

As a bookseller, I'm always looking for new books, so here's good news and 
bad news:

The good news is that, in February, there'll be a new book on the history of 
food in Japan.  To quote the publisher's blurb, "This innovative work, the 
first of its kind, is a detailed study of the food and dietary practices of 
the Japanese from the paleolithic era, before rice was cultivated, through 
the period when the distinctive Japanese culinary tradition reached its 
culmination (between 1640 and 1860), and on to the present day.  This 
evolution is traced through presenting typical dishes of all periods, 
condiments, beverages, ingredients, methods of preparation, etiquette, the 
aesthetics of presentation, eating implements and cooking utensils in the 
social, political and economic contexts of their consumption and use. . . ."

So what's the bad news?  This mouth-watering book (The History of Japanese 
Food, by Naomichi Ishige, ISBN 0-7103-0657-1) will cost $93.50. And that's 
for a book of less than 300 pages.  aaarrrgh

Well, maybe they'll do a paper edition in a couple of years.  I might buy a 
couple of copies just for the hell of it, but that price is definitely a 
stopper.  A good college library might have it for loan, though--

Devra the Baker
www.poisonpenpress.com -- Fine cookbooks and costume books
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