[Sca-cooks] History of Japanese Cuisine (was Soup for the Qan)

[johnna holloway]

History and Culture of Japanese Food
Author: NAOMICHI ISHIGE
Despite the popularity of Japanese food in the West
 today, remarkably little is known about its
history. This innovative work is the fist of its kind,
 is a detailed study of the food and dietary
practices of the Japanese from the Palaeolithic 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, condiment, 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. Topics include
 the spread of soy sauce, the design of
Japanese food, introducing the reader to home
 cookery and regional schools of cuisine that are
virtually unknown outside Japan. It makes a unique
 contribution to the study of Japanese culture,
and of culinary history as a whole.

Price: £65/$110
ISBN: 0-7103-0657-1
Illustrations: 15 illustrations

It's at:
http://www.keganpaul.com/new_books/forthcoming/history_and_culture_of_japanese_food.html

Johnna Holloway  Johnnae llyn Lewis

Angie Malone wrote:>
> What is the exact title of the history of japanese cuisine book?
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