[Sca-cooks] medieval Japanese [food] for the total novice..

[Jones, Craig]

Does this contain any primary source recipes?

Drakey.


> Since Devra is busy getting ready for Pennsic (so am I, but probably
not
> as
> busy as her...), I took the liberty of copying this from the website.
I
> have a serious *WANT* for this book, and will whine often while at
> Pennsic...
>
> The History and Culture of Japanese Food - $110.00
> Naomichi Ishige. Part One is a history of Japanese food, from the
> Paleolithic, when a hunter-gatherer culture prevailed, to the present
day.
> The place of rice and saki in the culture is discussed. The book also
> covers
> the early prohibitions against eating meat, and the influence of
Chinese,
> Korean, and Indian cuisine on Japanese food preparation and tastes.
Part
> Two
> deals with the structure of Japanese meals, the utensils used, and the
> specialized restaurants that may be found. A chapter is devoted to the
> Japanese menu, and discusses the occurrence of soup, sashimi, sushi,
and
> stews such as sukiyaki. No recipes. HC, 273pp, including a
bibliography,
> b&w
> illustrations.
> Kegan Paul Ltd