[Sca-cooks] New book on historical Japanese Food - commercial plug

[devra at aol.com]

I've just received copies of one of the two new titles coming out this fall/winter on the history of Japanese food.  This one is entitled JAPANESE FOODWAYS, PAST AND PRESENT, and is edited by Eric C Rath and Stephanie Assmann. It's a trade paperback, perfect-bound, 13 b/w illus and photos, 290pp, index. Bibliographies follow each of the essays. The section on historical food is about 129 pages, and consists of the following:

Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan (Eric C Rath), "How to Eat the Ten Thousand Things,": Table Manners in the Edo Period (Michael Kinski), "Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Period (Gary Soka Cadwallader & Joseph  B Justice), Meat-Eating in the Kojimachi District of Edo (Akira Shimizu), Wine-Drinking Culture in Seventeenth-century Japan: The Role of Dutch Merchants (Joji Nozawa).

The remaining two-thirds of the book consider various topics in Modern Japan and Contemporary Japan.

The cost is $28, plus $3 postage.

Yours in service

Devra the Baker
Poison Pen Press