Food and Fantasy in Early Modern Japan

Food and Fantasy in Early Modern Japan

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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval qfantasy foodq ritualsa€”where food was revered as symbol rather than consumeda€”were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.... plum and camellia flowers, cherry blossoms, irises, peonies, pinks (nadeshiko), lilies, and other flora (see figure 10). ... and Seasa€”or perhaps the ancient Chinese text Guideways through Mountains and Streams that inspired ita€” because heanbsp;...

Title:Food and Fantasy in Early Modern Japan
Author:Eric Rath
Publisher:Univ of California Press - 2010-12-02


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