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

[Joe Fling]

Probably not, it says "no recipes" in the description. I really really want
to look at this book though...

JohnM.
----- Original Message -----
From: "Jones, Craig" <Craig.Jones at airservices.gov.au>
To: <sca-cooks at ansteorra.org>
Sent: Monday, July 15, 2002 9:04 PM
Subject: RE: [Sca-cooks] medieval Japanese [food] for the total novice..


> 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
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