02420oam 2200433Ia 450 991081072350332120240305204308.01-78023-691-310.5040/9781780236919(CKB)3710000001405931(MiAaPQ)EBC4882194(OCoLC)1378771429(UkLoBP)BP9781780236919BFoL(EXLCZ)99371000000140593120230509e20172023 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierJapan's cuisines food, place and identity /Eric C. RathFirst edition.London :Reaktion Books,2017.London :Bloomsbury Publishing (UK),2023.1 online resource (278 pages) illustrations, photographs, maps, tables1-78023-643-3 Includes bibliographical references and index.NOTE ON TRANSLATION Introduction 1 What is Traditional Japanese Food? 2 Tea Cuisine and the Origins of Japanese Cuisine 3 Rice and its Identities 4 The Making of the Modern Boxed Lunch 5 National People's Cuisine 6 When Local Food Became Local Cuisine 7 Local Food Cultures in Saga, Kōchi and Hida Conclusion REFERENCES BIBLIOGRAPHY ACKNOWLEDGEMENTS PHOTO ACKNOWLEDGEMENTS INDEXIn 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens. Japan's Cuisines reveals the diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions. Readers will discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal and how regions on Japan's periphery are reasserting their distinct food cultures. This is a fascinating book that reveals how the cuisine from the land of the rising sun shapes national, local and personal identity.FoodHistoryJapanFoodHistory394.120952Rath Eric C.1510544UkLoBPUkLoBPBOOK9910810723503321Japan's cuisines3939114UNINA