Food and Fantasy in Early Modern Japan
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A01=Eric Rath
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anthropology
asian cultural history
asian foods
Author_Eric Rath
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Category1=Non-Fiction
Category=HB
Category=JHMC
Category=NHF
Category=NHTB
Category=WB
COP=United States
culinary history
Delivery_Delivery within 10-20 working days
early modern food
early modern japan
eq_bestseller
eq_food-drink
eq_history
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eq_nobargain
eq_non-fiction
eq_society-politics
fantasy food
food
food historians
food lovers
food rituals
food symbolism
gastronomic writings
history and food
japanese chefs
japanese cookbooks
japanese cooking styles
japanese cuisine
japanese culinary history
japanese dining customs
japanese recipes
Language_English
medieval japan
nonfiction account
PA=Available
Price_€50 to €100
PS=Active
sashimi
shogun
social history
softlaunch
sushi
tempura
Product details
- ISBN 9780520262270
- Weight: 499g
- Dimensions: 152 x 229mm
- Publication Date: 02 Dec 2010
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval 'fantasy food' rituals - where food was revered as symbol rather than consumed - were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
Eric C. Rath is Associate Professor of Japanese History at the University of Kansas and the author of The Ethos of Noh: Actors and their Art.
