A01=Ishige
A01=Naomici Ishige
academic study Japanese cuisine
Author_Ishige
Author_Naomici Ishige
Category=NHT
Category=WB
cuisine
culinary traditions Japan
Cutting Board
dish
edo
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Fermented Fish
Fish Paste
food anthropology
Glutinous Rice
High Dining Table
Highest Rice Consumption
historical foodways
Japanese Barnyard Millet
Japanese Chestnuts
Japanese dietary history
Japanese food culture evolution
Kofun Period
miso
Miso Soup
period
Ruditapes Philippinarum
sauce
Sea Water
Shell Mounds
side
Side Dishes
Sixth Millennium BCE
soup
soy
Soy Sauce
Sushi Shops
tea
Tea Cakes
Tea Ceremony
Tofu Makers
traditional eating practices
Unpolished Rice
Wet Rice Cultivation
Wild Boar
Yangtze Delta Area
Yayoi Period
Product details
- ISBN 9780710306579
- Weight: 690g
- Dimensions: 152 x 229mm
- Publication Date: 07 Jan 2001
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
Dr. Naomici Ishige has written prolihcally regarding the Japanese diet. He has authored 12 books, and co-authored or edited an additional 60 works. He is currently Director General at the National Museum of Ethnology, Osaka.
