Publicado por Reaktion Books, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Condición: New.
Publicado por Reaktion Books, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Condición: As New. Unread book in perfect condition.
Publicado por Reaktion Books, London, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: Grand Eagle Retail, Wilmington, DE, Estados Unidos de America
Hardcover. Condición: new. Hardcover. Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians. Over the past two decades, the popularity of Japanese food in the West has increased immeasurably2;a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has changed significantly since pre-modern times, and the food we eat at trendy Japanese restaurants, from tempura to sashimi, is vastly different from earlier Japanese fare. "Modern Japanese Cuisine" examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today7;s California roll. Katarzyna J. Cwiertka demonstrates that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy, Cwiertka shows how Japan7;s numerous regional cuisines were eventually replaced by a set of foods and practices with which the majority of Japanese today ardently identify. The result of over a decade of research, "Modern Japanese Cuisine" is a fascinating look at the historical roots of some of the world7;s best cooking and will provide appetizing reading for scholars of Japanese culture and foodies alike. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Publicado por Reaktion Books, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Condición: New.
Publicado por Reaktion Books, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Condición: As New. Unread book in perfect condition.
Publicado por Reaktion Books, London, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: CitiRetail, Stevenage, Reino Unido
Hardcover. Condición: new. Hardcover. Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians. Over the past two decades, the popularity of Japanese food in the West has increased immeasurably2;a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has changed significantly since pre-modern times, and the food we eat at trendy Japanese restaurants, from tempura to sashimi, is vastly different from earlier Japanese fare. "Modern Japanese Cuisine" examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today7;s California roll. Katarzyna J. Cwiertka demonstrates that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy, Cwiertka shows how Japan7;s numerous regional cuisines were eventually replaced by a set of foods and practices with which the majority of Japanese today ardently identify. The result of over a decade of research, "Modern Japanese Cuisine" is a fascinating look at the historical roots of some of the world7;s best cooking and will provide appetizing reading for scholars of Japanese culture and foodies alike. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Publicado por Reaktion Books, London, 2007
ISBN 10: 1861892985 ISBN 13: 9781861892980
Librería: AussieBookSeller, Truganina, VIC, Australia
Hardcover. Condición: new. Hardcover. Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians. Over the past two decades, the popularity of Japanese food in the West has increased immeasurably2;a major contribution to the evolution of Western eating habits. But Japanese cuisine itself has changed significantly since pre-modern times, and the food we eat at trendy Japanese restaurants, from tempura to sashimi, is vastly different from earlier Japanese fare. "Modern Japanese Cuisine" examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today7;s California roll. Katarzyna J. Cwiertka demonstrates that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy, Cwiertka shows how Japan7;s numerous regional cuisines were eventually replaced by a set of foods and practices with which the majority of Japanese today ardently identify. The result of over a decade of research, "Modern Japanese Cuisine" is a fascinating look at the historical roots of some of the world7;s best cooking and will provide appetizing reading for scholars of Japanese culture and foodies alike. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Publicado por Taylor & Francis Group, 2001
ISBN 10: 0700713336 ISBN 13: 9780700713332
Librería: Biblios, Frankfurt am main, HESSE, Alemania
Condición: New.