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Author:   Eric C. Rath ,  Stephanie Assmann ,  Stephanie Assmann ,  Gary S ka Cadwallader
Publisher:   University of Illinois Press
Imprint:   University of Illinois Press
Dimensions:   Width: 15.60cm , Height: 2.30cm , Length: 23.50cm
Weight:   0.567kg
ISBN:  

9780252035630

ISBN 10:   0252035631
Pages:   304
Publication Date:   07 October 2010
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

"LIST OF ILLUSTRATIONS   vii ACKNOWLEDGMENTS   ix INTRODUCTION   1 Eric C. Rath and Stephanie Assmann PART 1   Early Modern Japan 1 Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan   19 ERIC C. RATH 2 ""How to Eat the Ten Thousand Things"": Table Manners in the Edo Period   42 MICHAEL KINSKI 3. ""Stones for the Belly"": Kaiseki Cuisine for Tea during the Early Edo Period   68 GARY SOKA CADWALLADER AND JOSEPH R. JUSTICE 4 Meat-eating in the Kojimachi District of Edo   92 AKIRA SHIMIZU 5 Wine-drinking Culture in Seventeeth-century Japan: The Role of Dutch Merchants   108 JOJI NOZAWA PART II   Modern Japan 6  The History of Domestic Cookbooks in Modern Japan   129 SHOKO HIGASHIYOTSU YANAGI 7 Imperial Cuisines in Taisho Foodways   145 BARAK KUSHNER 8 Beyond HUnger: Grocery Shopping, Cooking, and Eating in 1940s Japan   166 KATARZYNA CWIERTKA AND MIHO YASUHARA 9 Ramen and U.S. Occupation Policy   186 GEORGE SOLT 10 Bento: Boxed Love, Eaten by the Eye   201 TOMOKO ONABE PART III Contemporary Japan 11 Mountain Vegetables and the Politics of Local Flavor in Japan   221 BRIDGET LOVE 12 Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables   243 STEPHANIE ASSMANN 13 Ramen Connoisseurs: Class, Gender, and the Internet   257 SATOMI FUKUTOMI 14 Irretrievably in Love with Japanese Cuisine   275 DAVID E. WELLS CONTRIBUTORS   285 INDEX   289 List of Illustrations 1 A three-tray honezen meal from Ryori kondateshu   22 2 Snipe in (eggplant) jars from Shichi no zen jukyu kon no maki   32 3 A supervisory housewife and a servant from Shiroto ryori nenju sozai no shikata zen   135 4 An old housewife and two servants from Sozai ryori no okeiko   137 5 A young housewife in a kitchen from Katei yoshoku ryoriho   139 6 A housewife and maid discussing kitchen tasks from Renovating Kitchens   151 7 Members of a neighborhood farm group preparing steamed buns   222 8 Local female farmers work part-time at company headquarters   230 9 A female farmers' group from Yuda's Makino district   232 10 The three basic types of Japanese knives   276 11 Cutting a carrot into a plum blossom   277 12 Peeling daikon   278 13 Tempura   283"

Reviews

An excellent resource... An exciting addition to a growing collection of English-language literature on the foodways of Japan. --Journal of Folklore Research A pathbreaking volume on Japanese culinary history with great depth and scope. --Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval Significantly advances our knowledge of the history of Japanese food. --Gastronomica A welcome addition to the growing body of scholarly literature on Japanese food and foodways. --Southeast Review of Asian Studies This volume makes an important contribution to a growing field of study. --Monumenta Nipponica Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself. --Choice Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down! --Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese

A pathbreaking volume on Japanese culinary history with great depth and scope. Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval This groundbreaking collection of essays will be a boon to specialists, an inspiration to students, and a delight to anyone interested in Japanese food. Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese

Author Information

Eric C. Rath is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Act. Stephanie Assmann is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

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