At the Japanese Table

Front Cover
Oxford University Press, 2000 - Cooking - 70 pages
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At the Japanese Table is a highly engaging guide to the Japanese way of eating, providing both social and historical background for what readers might encounter when visiting Japan or eating at authentic Japanese restaurants. Written by a contributor to the renowned Oxford Companion to Food, this book describes meals and menus, both formal and informal, along with the kitchens, cooking utensils and techniques, and even the many types of restaurants and dining rooms. The book reveals the cultural importance of fresh foods, raw foods, and rice, and describes the diverse connections between food and seasonality. It also discusses the aesthetics of the presentation of Japanese food, which can rival flavor in importance. Anyone with a taste for Japanese food, Japanese culture, or travel will find much to enjoy in this readable and informed guide.

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Seasonal Foods and Drinks
Appearance Texture and Flavour 32
The Dining Room and Kitchen

Common terms and phrases

About the author (2000)

Richard Hosking is Professor Emeritus at Hiroshima Shido University and author of A Dictionary of Japanese Food.

Bibliographic information