A-DICTIONARY-OF-JAPANESE-FOOD

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Dictionary Of Japanese Food

Author : Richard Hosking
ISBN : 9781462903436
Genre : Cooking
File Size : 37.92 MB
Format : PDF
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.
Category: Cooking

The Essence Of Japanese Cuisine

Author : Michael Ashkenazi
ISBN : 0812235665
Genre : Cooking
File Size : 23.28 MB
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"It was a most exquisite repast, a veritable feast of the senses." Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition. From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.
Category: Cooking

Japan S Cuisines

Author : Eric C. Rath
ISBN : 9781780236919
Genre : Cooking
File Size : 55.53 MB
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Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
Category: Cooking

Modern Japanese Cuisine

Author : Katarzyna Joanna Cwiertka
ISBN : 1861892985
Genre : History
File Size : 50.78 MB
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Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan’s patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J. Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. Modern Japanese Cuisinewill be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.
Category: History

A Dictionary Of Japanese Loanwords

Author : Toshie M. Evans
ISBN : 0313287414
Genre : Foreign Language Study
File Size : 57.1 MB
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Defines and illustrates the usage of hundreds of words borrowed from Japanese and now used in English-language publications.
Category: Foreign Language Study

At The Japanese Table

Author : Richard Hosking
ISBN : IND:30000068198633
Genre : Cooking
File Size : 86.84 MB
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There is more to Japanese food than sushi and sukiyaki, important though those are. At the Japanese Table gives an overview of the Japanese way of eating, providing a social and historical context for what readers might encounter when visiting Japan or on the menu of a Japanese restaurant.
Category: Cooking

The Never Ending Feast

Author : Kaori O'Connor
ISBN : 9781847889270
Genre : Social Science
File Size : 38.35 MB
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Feast! Throughout human history, and in all parts of the world, feasts have been at the heart of life. The great museums of the world are full of the remains of countless ghostly feasts – dishes that once bore rich meats, pitchers used to pour choice wines, tall jars that held beer sipped through long straws of gold and lapis, immense cauldrons from which hundreds of people could be served. Why were feasts so important, and is there more to feasting than abundance and enjoyment? The Never-Ending Feast is a pioneering work that draws on anthropology, archaeology and history to look at the dynamics of feasting among the great societies of antiquity renowned for their magnificence and might. Reflecting new directions in academic study, the focus shifts beyond the medieval and early modern periods in Western Europe, eastwards to Mesopotamia, Assyria and Achaemenid Persia, early Greece, the Mongol Empire, Shang China and Heian Japan. The past speaks through texts and artefacts. We see how feasts were the primary arena for displays of hierarchy, status and power; a stage upon which loyalties and alliances were negotiated; the occasion for the mobilization and distribution of resources, a means of pleasing the gods, and the place where identities were created, consolidated – and destroyed. The Never-Ending Feast transforms our understanding of feasting past and present, revitalising the fields of anthropology, archaeology, history, museum studies, material culture and food studies, for all of which it is essential reading.
Category: Social Science

Umami

Author : Ole Mouritsen
ISBN : 9780231537582
Genre : Cooking
File Size : 52.39 MB
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In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Category: Cooking

The Year Of Eating Dangerously

Author : Tom Parker Bowles
ISBN : 9781466852136
Genre : Cooking
File Size : 75.16 MB
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Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper. All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother's considerably safer roast chicken, shepherd's pie and mushy peas. Intrigued by the food phobias of two friends, Parker Bowles became inspired to examine the cultural divides that make some foods verboten or "dangerous" in the culture he grew up with while being seen as lip-smacking delicacies in others. So began a year-long odyssey through Asia, Europe and America in search of the world's most thrilling, terrifying and odd foods. Parker Bowles is always witty and sometimes downright hilarious in recounting his quest for envelope-pushing meals, ranging from the potentially lethal to the outright disgusting to the merely gluttonous—and he proves in this book that an open mouth and an open mind are the only passports a man needs to truly discover the world.
Category: Cooking