Japan's Cuisines Food, Place and Identity
| Author/creator | Rath, Eric C. Author |
| Format | Electronic |
| Publication Info | London : Reaktion Books, Limited Chicago : Chicago Distribution Center [Distributor] |
| Description | 304 p. ill 08.500 x 05.500 in. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Subjects |
| Summary | Annotation In 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens. This book reveals the diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions. Readers will 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. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781780236438 |
| ISBN | 1780236433 (Trade Cloth) Active Record |
| Standard identifier# | 9781780236438 |
| Stock number | 00314465 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |