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

[Elaine Koogler]

Yes, this is one, but to really understand the philosophy behind the food
culture, you should look at books like "The Book of Tea," a wonderful, very
short book on Japanese aesthetics.  There is a chapter in the book on the
tea ceremony, but the entire book should be read to fully understand the
ideas it contains.  In most of the mid and far east, you really can't
understand one facet of the culture without taking a look at all of it.

Kiri

On Wed, Mar 4, 2009 at 11:47 AM, Johnna Holloway <johnnae at mac.com> wrote:

> 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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