[Sca-cooks] Something new for me

[Johnna Holloway]

So are you preparing a western feast using Local Japanese ingredients or is the cook creating a Japanese feast after have been taught techniques by local cooks? How many are sitting feast? 
 In addition to books, you might want to check out your local Asian groceries for availability and pricing of ingredients. Are they well stocked? 

There is a book History of Japanese Food by Ishige. It's on Amazon and you can "look inside" to check it out. Japanese Foodways, Past and Present might also be of interest. The newest work seems to be Japan's Cuisines Food, Place and Identity which came out in late 2016.

Johnna


Sent from my iPad

> On Feb 16, 2017, at 12:27 AM, Susan Lin <susanrlin at gmail.com> wrote:
> I will be making a Japanese feast with a few western influences for our
> Midwinter this year.  The theme is The King travels East.  14th/15th
> Century Japan.  The western influences are that the King would have brought
> a cook with him.   I'm not even sure where to start.  Does anyone have some
> good sources?  I have access to a university library to borrow some titles
> from. Thank you.
> Shoshanah
>