Chapter 1 Redefining Japanese Food; Chapter 2 A Frame work for Discussion; Chapter 3 Japanese Food in its Background; Chapter 4 Food Events and Their Meaning; Chapter 5 Food Preparation Styles; Chapter 6 Food Loci; Chapter 7 Aesthetics in the World of Japanese Food; Chapter 8 Learning the Cultural Rules; Chapter 9 The Art of Dining; Chapter 10 Japanâ€™s Food Culture;

About the Author

Michael Ashkenazi teaches sociology and anthropology, and is the author of numerous books and articles on Japan.

Reviews

'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires

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Table of Contents

About the Author

Reviews