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1. |
Record Nr. |
UNINA9910822299603321 |
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Autore |
Solt George <1978-> |
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Titolo |
The untold history of ramen : how political crisis in Japan spawned a global food craze / / George Solt |
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Pubbl/distr/stampa |
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Berkeley, California : , : University of California Press, , 2014 |
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©2014 |
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ISBN |
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Descrizione fisica |
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1 online resource (241 p.) |
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Collana |
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California Studies in Food and Culture ; ; 49 |
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Disciplina |
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Soggetti |
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Ramen - Japan |
Japan Social life and customs History |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Front matter -- Contents -- List of Illustrations -- Acknowledgments -- Introduction. National Food -- 1. Street Life: Chinese Noodles for Japanese Workers -- 2. Not an Easy Road: Black Market Ramen and the U.S. Occupation -- 3. Move On Up: Fuel for Rapid Growth -- 4. Like It Is, Like It Was: Rebranding Ramen -- 5. Flavor of the Month: American Ramen and "Cool Japan" -- Conclusion. Time Will Tell: A Food of Opposition -- Notes -- Works Cited -- Index |
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Sommario/riassunto |
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A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture. Ramen's popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. occupation of Japan (1945-1952), the reindustrialization of Japan's labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s-2000s), all contributed to the establishment of ramen as a national dish. This book is essential reading for scholars, students of Japanese history and food studies, and anyone interested in gaining |
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greater perspective on how international policy can influence everyday foods around the world. |
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2. |
Record Nr. |
UNINA9910590053503321 |
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Titolo |
Ancient Wheats / / edited by Nusret Zencirci, Hakan Ulukan, Faheem Shehzad Baloch, Shahid Mansoor, Awais Rasheed |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
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ISBN |
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Edizione |
[1st ed. 2022.] |
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Descrizione fisica |
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1 online resource (267 pages) |
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Collana |
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Biomedical and Life Sciences Series |
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Disciplina |
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Soggetti |
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Agriculture |
Biodiversity |
Plant propagation |
Food science |
Agricultural genome mapping |
Plant Domestication |
Food Science |
Agricultural Genetics |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Chapter. 1. Introduction -- Chapter. 2. Domestication and Evolution of Ancient Wheats -- Chapter. 3. Origin, Taxonomy and Distribution of Ancient Wheats in Turkey -- Chapter. 4. Genetic Diversity in Ancient Wheats -- Chapter. 5. Conservation Strategies -- Chapter. 6. Chemical Composition of Einkorn (Triticum monococcum ssp. monococcum), Emmer (Triticum dicoccum), and Spelt (Triticum spelta) -- Chapter. 7. Nutritional and Technological Aspects of Ancient Wheat -- Chapter. 8. From hologenomes to biofertilizers in wheat production -- Chapter. 9. Wild relatives and their contributions to wheat breeding -- Chapter. 10. Socio-economic evaluation of einkorn wheat production. |
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Sommario/riassunto |
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Wheat (Triticum L.), an annual herbaceous plant in Poacae (Gramineae) |
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family, settles in the Triticeae (Hordeae) subfamily. The grasses (Poaceae Barnhart) are the fifth largest (monocotyledonous flowering) plant family and of great importance for human civilization and life. Cereal crops such as maize, wheat, rice, barley, and millet are the domesticated ones in the family. It is still the most vital economical plant family in modern times, providing food, forage, building materials (bamboo, thatch), and fuel (ethanol). Wheat has many accessions in national and international gene banks. The estimated number of wheats by FAO in 2010 is 856,000, and, followed by rice (774,000), and barley (467,000). However, the recent consumer's (misdirected) focus on gluten content and nutritional value urges scientists to reexamine their knowledge about wheat (i.e., origin, evolution, and general and special quality characteristics), as well as their wild relatives and landraces for newer possible genetic resources. Cultured or non-cultured ancestral wheats: einkorn, emmer, wild emmer, spelt, macha, and vavilovii are still limitedly grown on the higher areas in Turkey, Italy, Germany, Morocco, Israel, and Balkan countries. They are exploited mostly for their desired agronomic, and specific quality. In some cultures, wheat species are believed to be therapeutic, with bioactive compounds that reduce and inhibit stubborn illnesses such as diabetes, cancer, Alzheimer, and cardiovascular diseases. In this book, we summarize the importance of ancestral wheat species, and provide a prospect for their future with special considerations in terms of species conservation and improvement. . |
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