The Essence of Japanese Cuisine : An Essay on Food and Culture

essence of japanese cuisine « It was a most exquisite repast, a veritable feast of the senses. » Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition.

From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.

Michael Ashkenazi has written scholarly articles on Japanese religion, business, and food. Jeanne Jacob is a scholar and author on Japanese art, crafts, and food.

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –


Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Malbouffe en Israël : c’est la guerre !

Un poisson peut en cacher un autre !

La vache qui rit qui pleure

L’art de « manger seul » (2) : eenmaal et mindful eating

GASPILLAGE alimentaire en France : 136 kg par personne et par an

Se battre contre le Roundup : les pétitions en ligne sont-elles la bonne idée ?

« Terra Madre, Salone del Gusto » la nouvelle politique alimentaire de Turin

Les seniors dans les starts up alimentaires

Quinoa, mon amour, ma détresse

Le fast food américain peine en Inde