[Sca-cooks] two new books about Japanese cooking - commercial plug

[devra at aol.com]

I'm uopdating my catalog, and couldn't wait to tell people about these. 

Food and Fantasy in Early Modern Japan - $49.95
Eric Rath. How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. He shows how medieval ‘fantasy food’ rituals – where food was revered as a symbol rather than consumed – were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period, and traces the origins of dishes like tempura, sushi, and sashimi, while documenting Japanese cooking styles and dining customs. Hardcover, 256 pp, 7 b/w photos, 3 line drawings, 6 illus, 6 tables. University of California Press
Japanese Foodways, Past and Present - $28.00
Eric C. Rath and Stephanie Assmann, editors. The first English-language compilation of research on Japanese cooking and food culture. Considers the production, consumption, and circulation of Japnaese foods from the mid-fifteenth century to the present day in contexts that are poligical, economic, cultural, social, and religious. 16 diverse contributors address a range of topics, such as medieval banquet cuisine, the tea ceremony, and table manners, among others.  Paper, 280 pp, 13 b/w photos, 3 tables.  University of Illinois Press.
Have fun!
Devra (Poison Pen Press)