The History and Culture of Japanese FoodFirst 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. |
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acid agricultural Ainu alcohol ancient animal areas banquet became beef began boiled bowl bread brewing Buddhist China Chinese chopsticks cities civilization common cooking court custom daimyo dairy products developed diet dietary culture diner dining dried drinking earthenware eaten Edo period farming fermented festivals fish paste flavour glutinous rice grains grilled Heian hôchô Hokkaido ingredients islands Japan Japanese cuisine Kansai kitchen Kofun period kôji Korea Kyoto Kyushu meal medieval milk miso miso soup mochi modern narezushi nattô nobility noodles originated Osaka pickles placed popular population protein raw fish region restaurants ritual ryôri Ryukyu sake salt samurai sashimi sauce season served seventeenth century shellfish Shinto shiokara shogun side dishes sliced soba soup Southeast Asia soy sauce soybeans spread staple sushi sweet taste tea ceremony teahouses technique tempura tofu Tokyo tonkatsu traditional Japanese tsukemono types udon vegetables Western wheat Yayoi period