Title
The History and Culture of Japanese Food,Used
Delivery time: 8-12 business days (International)
Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food and dietary practices of the Japanese from earliest times to the present day. By focusing this most central of subjects, the analysis throws new light on Japanese history and on society as a whole. Dividing the history of Japanese dietary life into six periods, the author traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the formative period between the sixth and fifteenth centuries, when a stable indigenous cuisine began to evolve. Typical dishes and beverages, ingredients, methods of preparation, origins, etiquette, the aesthetics of presentation, eating implements and cooking utensils are presented in the wider social, political and economic contexts. Breaches of chopstick etiquette, the design of Japanese knife blades, the underlying philosophy of Japanese haute cuisine presentation as 'gardens on a plate,' and the historical origins of sushi are among the many subjects covered in this rich and compelling work that presents a full portrait of all aspects of Japanese food for the first time, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is 'The History and Culture of Japanese Food' about? A: This book explores the history and dietary practices of Japanese cuisine from ancient times to the present, detailing its evolution and cultural significance.
- Q: Who is the author of this book? A: The author is Ishige, who provides a comprehensive analysis of Japanese food and its historical context.
- Q: How many pages does the book have? A: The book contains 280 pages.
- Q: What is the binding type of this book? A: The book is available in a hardcover binding.
- Q: When was 'The History and Culture of Japanese Food' published? A: It was published on February 15, 2001.
- Q: Is this book suitable for someone new to Japanese cuisine? A: Yes, the book introduces readers to various aspects of Japanese food, making it accessible for beginners and enthusiasts alike.
- Q: Does the book cover modern Japanese cooking techniques? A: Yes, it addresses both historical and contemporary cooking practices, offering insights into traditional and modern techniques.
- Q: What topics are discussed in the book? A: It covers topics like typical dishes, ingredients, etiquette, methods of preparation, and the aesthetics of Japanese dining.
- Q: Is the book available in other formats besides hardcover? A: The details provided specify only the hardcover format; availability in other formats may vary.
- Q: What can I expect to learn from reading this book? A: Readers can expect to gain a deeper understanding of Japanese culinary history, regional cuisines, and the cultural significance of food in Japan.