A01=Eric C. Rath
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asia
Author_Eric C. Rath
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Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WBN
china
commercial fishing
connoisseur
cookbook
COP=United Kingdom
cuisine
culinary
custom
Delivery_Delivery within 10-20 working days
environmental impact
environmentalism
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eq_society-politics
fermentation
fish
foodways
history
innovation
international
japan
Language_English
mackerel
minnows
nationalism
nonfiction
PA=Available
preservation
Price_€20 to €50
PS=Active
rationing
raw
recipes
rice
sashimi
softlaunch
street food
sushi
sustainability
tradition
war
Product details
- ISBN 9781789143836
- Dimensions: 156 x 208mm
- Publication Date: 12 Apr 2021
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Sushi and sashimi are by now global sensations and have become perhaps the best-known of Japanese foods, but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and its evolution from street food to high-class cuisine. Included are historical and original recipes that display the diversity of sushi and how to prepare it. An expert on Japanese food history, Eric C. Rath has written a must-read for understanding sushi’s past and how it became one of the world’s greatest cuisines.
Eric C. Rath is Professor of Premodern Japanese History at the University of Kansas. He is the author of Japan’s Cuisines: Food, Place and Identity (Reaktion Books, 2016) and Food and Fantasy in Early Modern Japan (2010).
