About this product

Product Identifiers

PublisherUniversity of Illinois Press

ISBN-100252077520

ISBN-139780252077524

eBay Product ID (ePID)84516823

Product Key Features

Number of Pages304 Pages

LanguageEnglish

Publication NameJapanese Foodways, Past and Present

SubjectAsia / Japan, Regional & Ethnic / Japanese, Anthropology / Cultural & Social, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

Publication Year2010

TypeTextbook

Subject AreaCooking, Social Science, History

AuthorGary S. Ka Cadwallader

FormatTrade Paperback

Dimensions

Item Height1 in

Item Weight17.2 Oz

Item Length9.2 in

Item Width6.5 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN2010-016576

Dewey Edition22

Reviews "Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."-- Choice, "An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."-- Journal of Folklore Research "A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval, "Significantly advances our knowledge of the history of Japanese food."-- Gastronomica "Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese, "An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."-- Journal of Folklore Research "A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval, ''A pathbreaking volume on Japanese culinary history with great depth and scope.'' Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval ''This groundbreaking collection of essays will be a boon to specialists, an inspiration to students, and a delight to anyone interested in Japanese food.'' Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese, "A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval, "An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."-- Journal of Folklore Research, "Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."-- Choice, "This volume makes an important contribution to a growing field of study."-- Monumenta Nipponica "Provides an eye-opening view of the influence that other countries had on Japanese food culture, and how Japan was never an island unto itself."-- Choice, "A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval, "A welcome addition to the growing body of scholarly literature on Japanese food and foodways."-- Southeast Review of Asian Studies, "An excellent resource. . . . An exciting addition to a growing collection of English-language literature on the foodways of Japan."-- Journal of Folklore Research "A pathbreaking volume on Japanese culinary history with great depth and scope."--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval, "Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese, "Significantly advances our knowledge of the history of Japanese food."-- Gastronomica "A welcome addition to the growing body of scholarly literature on Japanese food and foodways."-- Southeast Review of Asian Studies

IllustratedYes

Dewey Decimal641.5952

Table Of ContentLIST OF ILLUSTRATIONS vii ACKNOWLEDGMENTS ix INTRODUCTION 1 Eric C. Rath and Stephanie Assmann PART 1 Early Modern Japan 1 Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan 19 ERIC C. RATH 2 "How to Eat the Ten Thousand Things": Table Manners in the Edo Period 42 MICHAEL KINSKI 3. "Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Period 68 GARY SOKA CADWALLADER AND JOSEPH R. JUSTICE 4 Meat-eating in the Kojimachi District of Edo 92 AKIRA SHIMIZU 5 Wine-drinking Culture in Seventeeth-century Japan: The Role of Dutch Merchants 108 JOJI NOZAWA PART II Modern Japan 6 The History of Domestic Cookbooks in Modern Japan 129 SHOKO HIGASHIYOTSU YANAGI 7 Imperial Cuisines in Taisho Foodways 145 BARAK KUSHNER 8 Beyond HUnger: Grocery Shopping, Cooking, and Eating in 1940s Japan 166 KATARZYNA CWIERTKA AND MIHO YASUHARA 9 Ramen and U.S. Occupation Policy 186 GEORGE SOLT 10 Bento: Boxed Love, Eaten by the Eye 201 TOMOKO ONABE PART III Contemporary Japan 11 Mountain Vegetables and the Politics of Local Flavor in Japan 221 BRIDGET LOVE 12 Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetables 243 STEPHANIE ASSMANN 13 Ramen Connoisseurs: Class, Gender, and the Internet 257 SATOMI FUKUTOMI 14 Irretrievably in Love with Japanese Cuisine 275 DAVID E. WELLS CONTRIBUTORS 285 INDEX 289 List of Illustrations 1 A three-tray honezen meal from Ryori kondateshu 22 2 Snipe in (eggplant) jars from Shichi no zen jukyu kon no maki 32 3 A supervisory housewife and a servant from Shiroto ryori nenju sozai no shikata zen 135 4 An old housewife and two servants from Sozai ryori no okeiko 137 5 A young housewife in a kitchen from Katei yoshoku ryoriho 139 6 A housewife and maid discussing kitchen tasks from Renovating Kitchens 151 7 Members of a neighborhood farm group preparing steamed buns 222 8 Local female farmers work part-time at company headquarters 230 9 A female farmers' group from Yuda's Makino district 232 10 The three basic types of Japanese knives 276 11 Cutting a carrot into a plum blossom 277 12 Peeling daikon 278 13 Tempura 283

SynopsisSpanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Presentconsiders 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 Presentshows 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., Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Presentconsiders 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, ......, 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.

LC Classification NumberTX724.5.J3J39 2010