Ishige

History Of Japanese Food

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Routledge / Taylor & Francis
• Seitenzahl: 286
• Erscheinungstermin: 16. Dezember 2011
• Englisch
• Abmessung: 234mm x 156mm x 16mm
• Gewicht: 530g
• ISBN-13: 9780415515399
• ISBN-10: 0415515394
• Artikelnr.: 40212765

Autorenporträt

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.

Inhaltsangabe

Chapter 1 Introduction The Historical Framework; partONE The Dietary History of Japan; Chapter 1a The Prehistoric Era; Chapter 2 The Establishment of a Rice-Growing Society; Chapter 3 The Formative Period of Japanese Dietary Culture; Chapter 4 The Age of Change; Chapter 5 The Maturing of Traditional Japanese Cuisine; Chapter 6 Changes in the Modern Age; partTWO The Dietary Culture of the Japanese; Chapter 7 At the Table; Chapter 8 In the Kitchen; Chapter 9 On the Menu;

---

Chapter 1 Introduction The Historical Framework
partONE The Dietary History of Japan
Chapter 1a The Prehistoric Era
Chapter 2 The Establishment of a Rice-Growing Society
Chapter 3 The Formative Period of Japanese Dietary Culture
Chapter 4 The Age of Change
Chapter 5 The Maturing of Traditional Japanese Cuisine
Chapter 6 Changes in the Modern Age
partTWO The Dietary Culture of the Japanese
Chapter 7 At the Table
Chapter 8 In the Kitchen
Chapter 9 On the Menu