Describes the histories, cooking techniques, and serving methods of Japanese foods including sushi, tofu, sukiyaki, sake, and fugu.
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Donald Richie, born in Ohio in 1924, has lived in Japan for many years. Formerly Curator of Film at the New York Museum of Modern Art, he is well known as the foremost Western authority on the Japanese cinema (see A Hundred Years of Japanese Film), and has also written many books on the country and its culture, including the classic The Inland Sea, The Japanese Tattoo, and Zen Inkings.From Library Journal:
This slim volume, based on a series of magazine articles, explains Japanese cuisine in the context of Japanese culture. A brief introduction to the cuisine's aesthetics is followed by 14 handsomely illustrated chapters, each devoted to a different type of food. The coverage is by no means complete; Richie discusses the history and customs associated with Japan's more popular and unique dishes. Recipes are not included. Readers wanting a short, entertaining look at the subject should enjoy this book. Those seeking an in-depth introduction to the cuisine would do better to consult Shizuo Tsuji's Japanese Cooking: a simple art (Kodansha, 1980). Bruce Hulse, Columbia Univ. Libs., New York
Copyright 1985 Cahners Business Information, Inc.
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Book Description Kodansha Amer Inc, 1985. Hardcover. Book Condition: New. Bookseller Inventory # P110870116754
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