The History and Culture of Japanese Food

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Kegan Paul, 2001 - History - 273 pages
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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Contents

Introduction The Historical Framework
1
The Prehistoric
7
Establishment of a RiceGrowing Society
17
Copyright

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