Japanese Foodways, Past and Present

Eric C. Rath (ed.), Stephanie Assman (ed.)

ISBN 10: 0252077520 / ISBN 13: 9780252077524

Published by University of Illinois Press, 2010

About this Item

Trade paperback edition, published by University of Illinois Press, 2010. Collection of essays on the production, distribution, and consumption of food in Japan, from the 15th century to the present. 290 pages, 6" x 9". No creases to the spine, very slight crease to the . Several pages have passages underlined in pencil, a couple of pages have place holder crease marks at the top right corner of the text pages. Small red dot on the top edge of the text block, most likely a remainder mark. Not a library discard copy. Attached are some photos of the copy we have in our inventory.

Seller Inventory # 26-04401

Bibliographic Details

• Title: Japanese Foodways, Past and Present
• Publisher: University of Illinois Press
• Publication Date: 2010
• Language: English
• ISBN 10: 0252077520
• ISBN 13: 9780252077524
• Binding: Soft cover
• Edition: 1st Edition
• Condition: Very Good
• Dimensions: 15.49W x 24.38H x 2.29D centimeters 15.49 centimeters width by 24.38 centimeters height by 2.29 centimeters depth
• Weight: 431 grams
• Seller catalogs:
  • Asia
  • Japan
  • Cooking - Entertaining

About this title

Synopsis

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.

 

Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world.

 

Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

About the Author

Katarzyna J. Cwiertka is professor in and chair of Modern Japan Studies at Leiden University, Netherlands. She is the author of several books, including Cuisine, Colonialism, and the Cold War: Food in Twentieth-Century Korea, also published by Reaktion Books.