{"product_id":"japanese-foodways-past-and-present-hardback-9780252035630","title":"Japanese Foodways, Past and Present (Hardback) 9780252035630","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eJapanese Foodways, Past and Present\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eEric C. Rath (Edited by), Stephanie Assmann (Edited by), Stephanie Assmann (Contributions by), Gary S ka Cadwallader (Contributions by), Katarzyna J. Cwiertka (Contributions by), Satomi Fukutomi (Contributions by), Shoko Higashiyotsuyanagi (Contributions by), Joseph R Justice (Contributions by), Michael Kinski (Contributions by), Barak Kushner (Contributions by), Bridget Love (Contributions by), Joji Nozawa (Contributions by), Tomoko Onabe (Contributions by), Eric C. Rath (Contributions by), Akira Shimizu (Contributions by), George Solt (Contributions by), David E Wells (Contributions by), Miho Yasuhara (Contributions by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780252035630\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 7 October 2010\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e304 pages, 13 black and white photographs, 3 tables\u003cbr\u003e23.5 x 15.6 x 2.3 cm, 0.567 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\u003cdiv\u003e\"An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan.\"--\u003ci\u003eJournal of Folklore Research\u003c\/i\u003e\n\u003c\/div\u003e\u003c\/div\u003e \u003cdiv\u003e\n\u003cdiv\u003e\"Significantly advances our knowledge of the history of Japanese food.\"--\u003ci\u003eGastronomica\u003c\/i\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003c\/div\u003e \u003cdiv\u003e\u003cdiv\u003e\"This volume makes an important contribution to a growing field of study.\"--\u003ci\u003eMonumenta Nipponica\u003c\/i\u003e\n\u003c\/div\u003e\u003c\/div\u003e \u003cdiv\u003e\"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!\"--Samuel Hideo Yamashita, author of \u003ci\u003eLeaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e \"A pathbreaking volume on Japanese culinary history with great depth and scope.\"--Merry Isaacs White, author of \u003ci\u003ePerfectly Japanese: Making Families in an Era of Upheaval\u003c\/i\u003e \"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.\"--\u003ci\u003eChoice\u003c\/i\u003e \"A welcome addition to the growing body of scholarly literature on Japanese food and foodways.\"--\u003ci\u003eSoutheast Review of Asian Studies\u003c\/i\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003cdiv\u003eSpanning nearly six hundred years of Japanese food culture, \u003ci\u003eJapanese Foodways, Past and Present\u003c\/i\u003e 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.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eFramed 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, \u003ci\u003eJapanese Foodways, Past and Present\u003c\/i\u003e shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003eContributors are Stephanie Assmann, Gary Soka 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.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eLIST OF ILLUSTRATIONS   vii\u003cbr\u003e ACKNOWLEDGMENTS   ix\u003cbr\u003e INTRODUCTION   1\u003cbr\u003e\u003ci\u003eEric C. Rath and Stephanie Assmann\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePART 1   Early Modern Japan\u003c\/b\u003e\u003cbr\u003e 1 \u003ci\u003eHonzen\u003c\/i\u003e Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan   19\u003cbr\u003e ERIC C. RATH\u003cbr\u003e 2 \"\u003cbr\u003eHow to Eat the Ten Thousand Things\"\u003cbr\u003e: Table Manners in the Edo Period   42\u003cbr\u003e MICHAEL KINSKI\u003cbr\u003e 3. \"\u003cbr\u003eStones for the Belly\"\u003cbr\u003e: \u003ci\u003eKaiseki \u003c\/i\u003eCuisine for Tea during the Early Edo Period   68\u003cbr\u003e GARY SOKA CADWALLADER AND JOSEPH R. JUSTICE\u003cbr\u003e 4 Meat-eating in the Kojimachi District of Edo   92\u003cbr\u003e AKIRA SHIMIZU\u003cbr\u003e 5 Wine-drinking Culture in Seventeeth-century Japan: The Role of Dutch Merchants   108\u003cbr\u003e JOJI NOZAWA\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePART II   Modern Japan\u003c\/b\u003e\u003cbr\u003e 6  The History of Domestic Cookbooks in Modern Japan   129\u003cbr\u003e SHOKO HIGASHIYOTSU YANAGI\u003cbr\u003e 7 Imperial Cuisines in Taisho Foodways   145\u003cbr\u003e BARAK KUSHNER\u003cbr\u003e 8 Beyond HUnger: Grocery Shopping, Cooking, and Eating in 1940s Japan   166\u003cbr\u003e KATARZYNA CWIERTKA AND MIHO YASUHARA\u003cbr\u003e 9 Ramen and U.S. Occupation Policy   186\u003cbr\u003e GEORGE SOLT\u003cbr\u003e 10 Bento: Boxed Love, Eaten by the Eye   201\u003cbr\u003e TOMOKO ONABE\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePART III Contemporary Japan\u003c\/b\u003e\u003cbr\u003e 11 Mountain Vegetables and the Politics of Local Flavor in Japan   221\u003cbr\u003e BRIDGET LOVE\u003cbr\u003e 12 Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables   243\u003cbr\u003e STEPHANIE ASSMANN\u003cbr\u003e 13 Ramen Connoisseurs: Class, Gender, and the Internet   257\u003cbr\u003e SATOMI FUKUTOMI\u003cbr\u003e 14 Irretrievably in Love with Japanese Cuisine   275\u003cbr\u003e DAVID E. WELLS\u003cbr\u003e\u003cbr\u003e CONTRIBUTORS   285\u003cbr\u003e INDEX   289\u003cbr\u003e\u003cbr\u003e\u003ci\u003eList of Illustrations\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e 1 A three-tray \u003ci\u003ehonezen\u003c\/i\u003e meal from \u003ci\u003eRyori kondateshu\u003c\/i\u003e   \u003ci\u003e22\u003c\/i\u003e\u003cbr\u003e 2 Snipe in (eggplant) jars from \u003ci\u003eShichi no zen jukyu kon no maki\u003c\/i\u003e   32\u003cbr\u003e 3 A supervisory housewife and a servant from \u003ci\u003eShiroto ryori nenju sozai no shikata zen\u003c\/i\u003e   135\u003cbr\u003e 4 An old housewife and two servants from \u003ci\u003eSozai ryori no okeiko\u003c\/i\u003e   137\u003cbr\u003e 5 A young housewife in a kitchen from \u003ci\u003eKatei yoshoku ryoriho\u003c\/i\u003e   139\u003cbr\u003e 6 A housewife and maid discussing kitchen tasks from \u003ci\u003eRenovating Kitchens\u003c\/i\u003e   151\u003cbr\u003e 7 Members of a neighborhood farm group preparing steamed buns   222\u003cbr\u003e 8 Local female farmers work part-time at company headquarters   230\u003cbr\u003e 9 A female farmers' group from Yuda's Makino district   232\u003cbr\u003e 10 The three basic types of Japanese knives   276\u003cbr\u003e 11 Cutting a carrot into a plum blossom   277\u003cbr\u003e 12 Peeling daikon   278\u003cbr\u003e 13 Tempura   283\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"University of Illinois Press","offers":[{"title":"Brand New","offer_id":52520562917656,"sku":"9780252035630","price":99.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/japanese-foodways-past-and-present-hardback-9780252035630","provider":"Freshly Printed Books","version":"1.0","type":"link"}