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Japanese Foodways, Past and Present,9780252077524

Japanese Foodways, Past and Present

by ;
Format: Paperback
Pub. Date: 11/1/2010
Publisher(s): Univ of Illinois Pr
Availability: This title is currently not available.


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, 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.

Author Biography

Eric C. Rath is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art. Stephanie Assmann is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

Table of Contents

List of Illustrationsp. vii
Acknowledgmentsp. ix
Introductionp. 1
Early Modern Japan
Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japanp. 19
"How to Eat the Ten Thousand Things": Table Manners in the Edo Periodp. 42
"Stones for the Belly": Kaiseki Cuisine for Tea during the Early Edo Periodp. 68
Meat-eating in the Kojimachi District of Edop. 92
Wine-drinking Culture in Seventeenth-century Japan: The Role of Dutch Merchantsp. 108
Modern Japan
The History of Domestic Cookbooks in Modern Japanp. 129
Imperial Cuisines in Taisho Foodwaysp. 145
Beyond Hunger: Grocery Shopping, Cooking, and Eating in 1940s Japanp. 166
Ramen and U.S. Occupation Policyp. 186
Bento: Boxed Love, Eaten by the Eyep. 201
Contemporary Japan
Mountain Vegetables and the Politics of Local Flavor in Japanp. 221
Reinventing Culinary Heritage in Northern Japan: Slow Food and Traditional Vegetablesp. 243
Ramen Connoisseurs: Class, Gender, and the Internetp. 257
Irretrievably in Love with Japanese Cuisinep. 275
Contributorsp. 285
Indexp. 289
Table of Contents provided by Ingram. All Rights Reserved.

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