Japanese Foodways, Past and Present
Stephanie Assmann, Eric C. Rath
University of Illinois Press, 2010 - History - 290 pages
"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
"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
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers 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 Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.
Contributors are Stephanie Assmann, Gary S¸ka 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.
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 Art.
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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agricultural animals banquet beast market beef bentō bentō-making bowl bunka century chapter chefs Chinese Chinese cuisine chopsticks Chūka soba color consumers consumption cookery cooking culinary culture Cwiertka daikon daimyō domestic cookbooks drinking Dutch merchants Early Modern Japan eaten economic Edo period European wines example fish flavor foodways grilled guests Harada Higashiyotsuyanagi Hokkaidō honzen meal Hosking household housewife important included ingredients Japan Japanese cuisine Japanese food kaiseki kitchen Kodera Kyoto Kyūshū lunch box meat meat-eating Meiji period menu Miso Soup Miyagi prefecture Mos Burger mountain vegetables Nagasaki Nihon Nishiwaga noodles one’s pickles popular postwar potatoes practice rāmen shops recipes regional restaurant rice Rikyū ryōri sake Satō sauce Sawauchi seasonal seikatsu Sendai Sensō served shogun shoku Shoten Shuppan side dishes Slow Food social Soshitsu soy sauce sugar sweet Taishō taste tea masters tion tofu Tokugawa Tokyo traditional tray University utensils wabi wabicha wartime wheat women