This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.
MICHAEL ASHKENAZI is a scholar specializing in Japanese food and culture. He is the co-author, with his wife, Jeanne Jacob, of The Essence of Japanese Cuisine: An Essay on Food and Culture (2000). JEANNE JACOB has worked in the business world, in marketing to Japan and serving as a liaison. She also has extensive publishing experience, and after having lived in Japan for a number of years, she co-authored with husband, Michael Ashkenazi, The Essence of Japanese Cuisine: An Essay on Food and Culture (2000).
Ashkenazi and Jacob explain some of the history of foods in Japan.
Other than seafood, most foods were introduced over the long
history of the country. It would take a much longer book to provide
all the details, but readers can get a good understanding of the
patterns of food habits from this book….readers will enjoy this
book, which includes a few recipes. Part of a new series entitled
Food Culture around the World, this work joins a recent group of
books in English on the subject of Japanese food. Some are
cookbooks; others, like this one, are also historical. Recommended.
All levels.
*Choice*
…these books provide a wealth of information that would be ideal
for travelers interested in the food cultures of their Asian
destinations; 'foodies' in any country who desire greater
background knowledge of these three ethnic cuisines; high schoolers
working on food-related projects; or students in introductory
college-level area studies, anthropology, or geography courses who
are curious as to how history, the physical environment,
agriculture, technology, religion, conceptions of health and
nutrition, and other circumstances have affected and continue to
affect the food cultures in three key Asian countries: China,
India, and Japan.
*Southeast Review of Asian Studies*
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