Author: Eric Rath
Publisher: Univ of California Press
ISBN: 0520947657
Category : History
Languages : en
Pages : 251
Get Book
Book Description
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
Author: Constantine Nomikos Vaporis
Publisher: Routledge
ISBN: 1000280918
Category : History
Languages : en
Pages : 282
Get Book
Book Description
In this newly revised and updated 2nd edition of Voices of Early Modern Japan, Constantine Nomikos Vaporis offers an accessible collection of annotated historical documents of an extraordinary period in Japanese history, ranging from the unification of warring states under Tokugawa Ieyasu in the early seventeenth century to the overthrow of the shogunate just after the opening of Japan by the West in the mid- nineteenth century. Through close examination of primary sources from "The Great Peace," this fascinating textbook offers fresh insights into the Tokugawa era: its political institutions, rigid class hierarchy, artistic and material culture, religious life, and more, demonstrating what historians can uncover from the words of ordinary people. New features include: • An expanded section on religion, morality and ethics; • A new selection of maps and visual documents; • Sources from government documents and household records to diaries and personal correspondence, translated and examined in light of the latest scholarship; • Updated references for student projects and research assignments. The first edition of Voices of Early Modern Japan was the winner of the 2013 Franklin R. Buchanan Prize for Curricular Materials. This fully revised textbook will prove a comprehensive resource for teachers and students of East Asian Studies, history, culture, and anthropology.
Author: Akira Shimizu
Publisher: Lexington Books
ISBN: 9781793618283
Category :
Languages : en
Pages : 0
Get Book
Book Description
This study is an unique approach to social and cultural history of Japan through the scope of food and food ways. In this book-length study of food markets in the early modern Japanese capital of Edo, Akira Shimizu draws a fascinating picture of early modern Japanese society where specialty foods--seasonal, regional, and hard-to-find delicacies that satisfied the palate of nation's highest political authority, the shogun--served as a powerful nexus that connected different social groups. In the course of their daily lives, peasants, fisherfolks, and merchants, who made specialty food available at the market, were in constant negotiation with powerful wholesalers and government authorities in charge of procuring specialty foods of the highest qualities for the shogun's Edo Castle. Utilizing a number of previously unused archival materials that reveals the lives of those at the bottom of the society, the book traces the production, supply, and handling of specialty foods and shows how ordinary people were empowered to assume control over the distribution of specialty food, eventually affecting their procurement for the shogunal kitchen. In doing so, they disrupted the existing market order on the shogunal requisition, and led to the reconfiguration of market relations.
Author: Akira Shimizu
Publisher: Rowman & Littlefield
ISBN: 1793618275
Category : History
Languages : en
Pages : 193
Get Book
Book Description
This study examines early modern Japanese society through the lens of food and foodways. The author demonstrates how food empowered peasants, fisherfolks, and ordinary merchants to repeatedly challenge the established regulations for food trade and distribution.
Author: Eric C. Rath
Publisher: Reaktion Books
ISBN: 1780236913
Category : Cooking
Languages : en
Pages : 304
Get Book
Book Description
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.
Author: Ishige
Publisher: Routledge
ISBN: 1136602550
Category : Social Science
Languages : en
Pages : 256
Get Book
Book Description
First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Eric C. Rath
Publisher: University of Illinois Press
ISBN: 0252077520
Category : Cooking
Languages : en
Pages : 306
Get Book
Book Description
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
Author: Adam Clulow
Publisher: Columbia University Press
ISBN: 0231535732
Category : History
Languages : en
Pages : 353
Get Book
Book Description
The Dutch East India Company was a hybrid organization combining the characteristics of both corporation and state that attempted to thrust itself aggressively into an Asian political order in which it possessed no obvious place and was transformed in the process. This study focuses on the company's clashes with Tokugawa Japan over diplomacy, violence, and sovereignty. In each encounter the Dutch were forced to retreat, compelled to abandon their claims to sovereign powers, and to refashion themselves again and again—from subjects of a fictive king to loyal vassals of the shogun, from aggressive pirates to meek merchants, and from insistent defenders of colonial sovereignty to legal subjects of the Tokugawa state. Within the confines of these conflicts, the terms of the relationship between the company and the shogun first took shape and were subsequently set into what would become their permanent form. The first book to treat the Dutch East India Company in Japan as something more than just a commercial organization, The Company and the Shogun presents new perspective on one of the most important, long-lasting relationships to develop between an Asian state and a European overseas enterprise.
Author: Eric C. Rath
Publisher: Reaktion Books
ISBN: 1789143845
Category : Cooking
Languages : en
Pages : 224
Get Book
Book Description
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403
Get Book
Book Description
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
