Japanese Foodways, Past and Present

ISBN-10: 0252077520
ISBN-13: 9780252077524
Edition: 2010
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Description: Spanning nearly six hundred years of Japanese food culture,Japanese Foodways, Past and Presentconsiders the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political,  More...

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Book details

Copyright year: 2010
Publisher: University of Illinois Press
Publication date: 10/7/2010
Binding: Paperback
Pages: 304
Size: 6.00" wide x 9.00" long x 0.75" tall
Weight: 0.946
Language: English

Spanning nearly six hundred years of Japanese food culture,Japanese Foodways, Past and Presentconsiders 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 Presentshows 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.

List of Illustrations
Acknowledgments
Introduction
Early Modern Japan
Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan
"How to Eat the Ten Thousand Things": Table Manners in the Edo Period
"Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Period
Meat-eating in the Kojimachi District of Edo
Wine-drinking Culture in Seventeenth-century Japan: The Role of Dutch Merchants
Modern Japan
The History of Domestic Cookbooks in Modern Japan
Imperial Cuisines in Taisho Foodways
Beyond Hunger: Grocery Shopping, Cooking, and Eating in 1940s Japan
Ramen and U.S. Occupation Policy
Bento: Boxed Love, Eaten by the Eye
Contemporary Japan
Mountain Vegetables and the Politics of Local Flavor in Japan
Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables
Ramen Connoisseurs: Class, Gender, and the Internet
Irretrievably in Love with Japanese Cuisine
Contributors
Index

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