Japan's cuisines : food, place and identity / Eric C. Rath.
Publisher: London, UK : Reaktion Books, 2016Copyright date: ©2016Description: 278 pages : illustrations, maps ; 22 cmContent type:- text
- unmediated
- volume
- 1780236433
- 9781780236438
- GT2853 .J3 R38 2016
Contents:
1. What is Traditional Japanese Food?; 2. Tea Cuisine and the Origins of Japanese Cuisine; 3. Rice and its Identities; 4. The Making of the Modern Boxed Lunch; 5. National People's Cuisine; 6. When Local Food Became Local Cuisine; 7. Local Food Cultures in Saga, Kochi and Hida
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
|
NMC Library | Stacks | GT2853 .J3 R38 2016 (Browse shelf(Opens below)) | 1 | Available | 33039001444131 |
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| GT2850 .P65 2006 The omnivore's dilemma : a natural history of four meals / | GT2850 .P74 2012 Taste matters : why we like the foods we do / | GT2853 .C6 D86 2023 Invitation to a banquet : the story of Chinese food / | GT2853 .J3 R38 2016 Japan's cuisines : food, place and identity / | GT2853 .M6 A55 2017 Mexico : a culinary quest / | GT2853 .U5 B58 2021 Animal, vegetable, junk : a history of food, from sustainable to suicidal / | GT2853 .U5 C38 2013 Three squares : the invention of the American meal / |
Includes bibliographical references (pages 223-271) and index.
1. What is Traditional Japanese Food?; 2. Tea Cuisine and the Origins of Japanese Cuisine; 3. Rice and its Identities; 4. The Making of the Modern Boxed Lunch; 5. National People's Cuisine; 6. When Local Food Became Local Cuisine; 7. Local Food Cultures in Saga, Kochi and Hida