History Of Japanese Food
Routledge, Jun 17, 2014 - Social Science - 256 pages
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
What people are saying - Write a review
We haven't found any reviews in the usual places.
PART TWO THE DIETARY CULTURE OF THE JAPANESE
Other editions - View all
Common terms and phrases
acid Ainu alcohol animal areas banquet became beef began boiled bowl bread Buddhist called China Chinese chopsticks cities common cooking custom daimyo developed diet dietary culture diner dining table dried drinking earthenware eaten eating Edo period established fermented festivals flavour grilled Heian honzen ryori household ingredients islands Jamon Japan Japanese cuisine Japanese food Jomon kaiseki Kansai katsuo-bushi kitchen Korea Kyoto meat Meiji Meiji period menu milk miso soup mochi natto nobility noodles originated Osaka pickles placed popular population raw fish recipes region restaurants ryori Ryukyu sake salt samurai sashimi sauce seasoning served seventeenth century Shinto shogunate shops side dishes sliced snack soba Southeast Asia soy sauce soybeans spread staple stew style sukiyaki sushi sweet taste tea ceremony teahouses techniques temples tempura tofu Tokugawa shogunate Tokyo tonkatsu traditional Japanese tsukemono types udon vegetables welsh onion Western wheat Yayoi Yayoi period