IshigeHistory Of Japanese Food
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.
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
