Picture 1 of 1

Stock photo

History Of Japanese Food by Ishige - Picture 1 of 1

History of Japanese Food by Ishige (2011, Trade Paperback)

Sk1drow Books (2178)

93.7% positive feedback

Price:

US $125.34

(inclusive of GST)

ApproximatelyS$ 161.10

+ $33.94 shipping

Estimated delivery Fri, 1 Aug - Tue, 12 Aug

Returns:

30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.

Condition:

Good

About this product

Product Identifiers

PublisherTaylor & Francis Group

ISBN-100415515394

ISBN-139780415515399

eBay Product ID (ePID)110705723

Product Key Features

Number of Pages284 Pages

Publication NameHistory of Japanese Food

LanguageEnglish

Publication Year2011

SubjectEthnic Studies / General, Regional Studies, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Anthropology / General, Customs & Traditions

TypeTextbook

Subject AreaSocial Science

AuthorIshige

FormatTrade Paperback

Dimensions

Item Height0.6 in

Item Weight18.8 Oz

Item Length9.1 in

Item Width6.2 in

Additional Product Features

Intended AudienceCollege Audience

Table Of ContentChapter 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;

SynopsisFirst 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.