[Sca-cooks] HELP? What makes a good book on Gastronomy?

Johnna Holloway johnnae at mac.com
Wed Mar 4 08:47:30 PST 2009


There is of course already
Ishige, Naomi. /The history and culture of Japanese food/. London and 
New York: Kegan Paul, 2001. 273 p.

Johnnae

Elaine Koogler wrote:
> To begin with, this is going to be somewhat difficult to do when it comes to
> Japan...but it can be done.  The problem is locating cookbooks that are in
> our period...I assume that this is what you mean by "premodern."  We are
> currently working on one that dates to the 1640's.
>




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