LEADER 00000cam a2200637Ia 4500 
001    ocn881840735 
003    OCoLC 
005    20200110051258.7 
006    m     o  d         
007    cr cnu---unuuu 
008    140627r20142001enkab   ob    000 0 eng d 
020    9781136602559|q(electronic book) 
020    1136602550|q(electronic book) 
020    1306882087|q(electronic book) 
020    9781306882088|q(electronic book) 
035    (OCoLC)881840735 
040    IDEBK|beng|epn|cIDEBK|dN$T|dE7B|dOCLCF|dOCLCQ 
043    a-ja--- 
049    RIDW 
050  4 GT2853.J3|bI83 2014eb 
072  7 SOC|x005000|2bisacsh 
082 04 394.1/0952|223 
090    GT2853.J3|bI83 2014eb 
100 1  Ishige, Naomichi,|d1937-|0https://id.loc.gov/authorities/
       names/n81058642 
245 14 The history and culture of Japanese food /|cNaomichi 
       Ishige. 
264  1 Abingdon, Oxon ;|aNew York :|bRoutledge,|c2014. 
264  4 |c©2001 
300    1 online resource :|billustrations, maps 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
500    Originally published: 2001 by Kegan Paul Limited. 
504    Includes bibliographical references. 
505 0  Introduction: the historical framework -- pt. I. The 
       dietary history of Japan -- The prehistory era. The 
       paleolithic age ; The advent of earthenware ; Jômon 
       society and dietary culture -- Establishment of a rice-
       growing society. A crop held in special regard ; 
       Dissemination and development of rice ; Rice cooking ; 
       Sake brewing ; Fermented fish and flavourings -- The 
       formative period of Japanese dietary culture. Historical 
       setting ; The taboo on meat eating ; The lack of dairy 
       industry ; Annual observances and rites of passage ; Place
       settings and table settings ; Cooking and banquet styles ;
       The role of the monasteries ; The popularization of 
       noodles -- The age of change. The diffusion of tea ; The 
       impact of the 'southern barbarians' ; Formation of a new 
       style ; Change in the frequency of meals -- The maturing 
       of traditional Japanese cuisine. City and country ; The 
       spread of soy sauce ; The emergence of the restaurant ; 
       Snack shops ; Books on cooking and restaurants ; The Ainu 
       ; The Ryukyu Islanders -- Changes in the modern age. The 
       resumption of meat eating ; Milk and dairy products ; 
       Entry of foreign foods ; Zenith and nadir ; New meal 
       patterns ; Integration of foreign foods: a model -- pt. 
       II. The dietary culture of the Japanese -- At the table. 
       Gohan: framework of the meal ; The rise of the table ; The
       tabletop as landscape ; Chopsticks and table manners ; 
       Etiquette: as you like it -- In the kitchen. The 
       secularization of fire and water ; From wood fire to 
       electric rice cooker ; The knife: a sword for the kitchen 
       ; Restaurants: the public kitchen -- On the menu. Soup and
       umami flavouring ; Sashimi: cuisine that isn't cooked ; 
       Sushi: from preserved food to fast food ; Sukiyaki and 
       nabemono ; Tofu and nattô: meat for vegetarians ; 
       Vegetarian temple food ; Tempura and oil ; Noodles and 
       regional tastes ; Pickled and preserved seafood ; Mochi, 
       confectionery and tea ; The dynamics of sake and tea. 
520 1  "Despite the popularity of Japanese food in the West today,
       remarkably little is known about its history. This is a 
       detailed study of the food and dietary practices of the 
       Japanese from the Palaeolithic era, before rice was 
       cultivated, through the period when the distinctive 
       Japanese culinary tradition reached its culmination 
       (between 1640 and 1860), and on to the present day. This 
       evolution is traced for typical dishes of all periods, 
       condiments, beverages, ingredients, methods of preparation,
       etiquette, the aesthetics of presentation, eating 
       implements and cooking utensils in the social, political, 
       and economic contexts of their consumption and use. Topics
       include the spread of soy sauce, the design of Japanese 
       food, introducing the reader to home cookery and regional 
       schools of cuisine that are virtually unknown outside 
       Japan. It makes a unique contribution to the study of 
       Japanese culture, and of culinary history as a whole."--
       Jacket. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food habits|zJapan|xHistory.|0https://id.loc.gov/
       authorities/subjects/sh2008120939 
650  0 Dinners and dining|0https://id.loc.gov/authorities/
       subjects/sh85038076|zJapan|0https://id.loc.gov/authorities
       /names/n78089021-781|xHistory.|0https://id.loc.gov/
       authorities/subjects/sh99005024 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Dinners and dining.|2fast|0https://id.worldcat.org/fast/
       893952 
650  7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
       1007815 
651  0 Japan|xSocial life and customs.|0https://id.loc.gov/
       authorities/subjects/sh85069579 
651  7 Japan.|2fast|0https://id.worldcat.org/fast/1204082 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=799925|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20200122|cEBSCO|tEBSCOebooksacademic NEW 12-21,1-17 
       11948|lridw 
994    92|bRID