The History and Culture of Japanese Food
Dividing the history of Japanese dietary life into six periods, the author traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the formative period between the sixth and fifteenth centuries.
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Introduction The Historical Framework
Establishment of a RiceGrowing Society
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added amount animal appeared areas Asia became become beef began boiled bowl bread brought Buddhist called century ceremony changes China Chinese chopsticks cities common consists contain cooking court cuisine cultivation culture custom cutting daily developed diet dining dishes drinking early eaten eating economic Edo period established farming fermented festivals Figure fish flavour hence historical household important influence ingredients introduced islands Japan Japanese kitchen known Korea late later meal means meat milk miso mochi noodles originated paste period person pickles placed popular population prepared present preserved region remained restaurants rice sake salt samurai sauce seasoning served shogunate side dishes sliced soup spread style sushi sweet taste technique tofu trade traditional types typical umeboshi usually various vegetables Western