Food and Fantasy in Early Modern Japan

Nonfiction, History, Asian, Asia, Food & Drink, Food Writing, Social & Cultural Studies, Social Science, Anthropology
Cover of the book Food and Fantasy in Early Modern Japan by Eric Rath, University of California Press
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Author: Eric Rath ISBN: 9780520947658
Publisher: University of California Press Publication: December 2, 2010
Imprint: University of California Press Language: English
Author: Eric Rath
ISBN: 9780520947658
Publisher: University of California Press
Publication: December 2, 2010
Imprint: University of California Press
Language: English

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 "fantasy food" rituals—where food was revered as symbol rather than consumed—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.

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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 "fantasy food" rituals—where food was revered as symbol rather than consumed—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.

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