ABBREVIATIONS
HS Nihon ryri hiden shsei: Genten gendaigoyaku. Edited by Issunsha. Kyoto: Dhsha, 1985. 19 volumes.
RBS Honkoku Edo jidai ryribon shsei. Edited by Yoshii Motoko. Kyoto: Rinsen Shoten, 1978–1981. 11 volumes.
unless otherwise noted, the place of publication is New York for books in English, Tokyo for books in Japanese.
Adachi Iwao. Nihon shokumotsu bunka no kigen. Jiy Kokuminsha, 1981.
Addiss, Stephen, Gerald Groemer, and J. Thomas Rimer. Traditional Japanese Arts and Culture: An Illustrated Sourcebook. Honolulu: University of Hawai‘i Press, 2006.
Akai Tatsur. Kashi no bunkashi. Kyoto: Kawara Shoten, 2005.
Akesaka Eiji. “Tobu kasutera nabe: Kasutera to kasutera nabe no bunkashi.” Wagashi 8 (2001): 21–32.
Akisato Rit. Shi miyako meisho zue. In Shinsh Kyto ssho, edited by Shinsh Kyto Ssho Kankkai, vol. 7. Kyoto: Rinsen Shoten, 1976.
Akisato Rit et al. Miyako rinsen meisho zue. In vol. 9 of Shinsh Kyto ssho, edited by Shinsh Kyto Ssho Kankkai. Kyoto: Rinsen Shoten, 1976.
Alden, Dauril. The Making of an Enterprise: The Society of Jesus in Portugal, Its Empire, and Beyond. Stanford: Stanford University Press, 1996.
Aoki Naomi. Zusetsu wagashi no konjaku. Kyoto: Tanksha, 2000.
Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30.1 (1988): 3–24.
Arao Miyo. Nanban Supein, Portagaru ryri no fushigi tanken: Meigaku no tabi.
Nihon Terebi, 1992.
Ashizawa Masakazu, ed. Tod fukenbestu chih yasai taizen. Nsan Gyoson Bunka Kykai, 2002.
Ashkenazi, Michael, and Jeanne Jacob. The Essence of Japanese Cuisine. Philadelphia: University of Pennsylvania Press, 2000.
Atkins, Peter, and Ian Bouler. Food in Society: Economy, Culture, Geography. London: Arnold, 2001.
Barthes, Roland. Mythologies. Translated by Annette Lavers. Hill and Wang, 1972.
Belasco, Warren. Appetite for Change: How the Counterculture Took on the Food Industry. Pantheon, 1989.
Bell, Catherine. Ritual Theory/Ritual Practice. Oxford University Press, 1992.
Berens, Anna. “Interview with a Bakumatsu Official: A Translation from Kyji Shimonroku.” Monumenta Nipponica 55.3 (2000): 369–98.
Berry, Mary Elizabeth. Japan in Print: Information and Nation in the Early Modern Period. Berkeley: University of California Press, 2006.
Bestor, Theodore C. Tsukiji: The Fish Market at the Center of the World. Berkeley: University of California Press, 2004.
Bober, Phyllis Pray. Art, Culture, and Cuisine: Ancient and Medieval Gastronomy. Chicago: University of Chicago Press, 1999.
Bodart-Bailey, Beatrice M. The Dog Shogun: The Personality and Politics of Tokugawa Tsunayoshi. Honolulu: University of Hawai‘i Press, 2006.
Borges, Jorge Luis. The Book of Imaginary Beings. Penguin, 1967.
Boxer, Charles R. Papers on the Portuguese, Dutch, and Jesuit Influences in 16th- and 17th-Century Japan. Washington, DC: University Press of America, 1979.
Butler, Lee. Emperor and Aristocracy in Japan, 1467–1680: Resilience and Renewal. Cambridge, MA: Harvard Asia Center Press, 2002.
Chibbett, David. The History of Japanese Printing and Book Illustration. Tokyo: Kodansha, 1977.
Chji ruiki. In HS, 18:5–45.
Clammer, John. Contemporary Urban Japan: A Sociology of Consumption. Malden, MA: Blackwell, 1997.
Clark, Priscilla P. “Thoughts for Food I: French Cuisine and French Culture.” The French Review 49, no. 1 (1975): 32–41.
———. “Thoughts for Food II: Culinary Culture in Contemporary France.” The French Review 49, no. 2 (1975): 198–205.
Cook, Ian, and Philip Crang. “The World on a Plate: Culinary Culture, Displacement, and Geographical Knowledge.” Material Culture 1, no. 2 (1996): 131–53.
Cooper, Michael, trans. and ed. This Island of Japon: João Rodrigues’ Account of 16th-Century Japan. Kodansha, 1973.
Csergo, Julia. “The Emergence of Regional Cuisines.” In Food: A Culinary History from Antiquity to the Present, edited by Jean-Louis Flandrin and Massimo Montanari. English edition edited by Albert Sonnenfeld, translated by Clarissa Botsford et al., pp. 500–515. Columbia University Press, 1999.
Cwiertka, Katarzyna J. “The Making of Modern Culinary Tradition in Japan.” PhD diss., University of Leiden, 1999.
———. Modern Japanese Cuisine: Food, Power, and National Identity. London: Reaktion Books, 2006.
Dalby, Andrew. Siren Feasts: A History of Food and Gastronomy in Greece. Routledge, 1996.
Detienne, Marcel, and Jean-Pierre Vernan. The Cuisine of Sacrifice among the Greeks. Translated by Paula Wissing. Chicago: University of Chicago Press, 1989.
Douglas, Mary. “Deciphering a Meal.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, pp. 36–54. Routledge, 1997. Originally published in Douglas, Implicit Meanings: Essays in Anthropology. Boston: Routledge, 1975.
Earns, Lane Robert. “The Development of Bureaucratic Rule in Early Modern Japan: The Nagasaki Bugy in the 17th Century.” PhD diss., University of Hawai‘i, 1987.
Ebara Kei. Edo ryrishi k: Nihon ryri (ssski). Kawade Shob Shinsha, 1986.
———. Hch bunkaron. Tokyo Energy Books, 1974.
———. Ryri monogatari ko: Edo no aji kokon. San’ichi Shob, 1991.
Edo ryrish. In HS, 2:5–275.
Ego Michiko. Daimy no kurashi to shoku. Dseisha, 2002.
———. Nanban kara kita shokubunka. Fukuoka: Tsuru Shob, 2004.
———. Nobunaga no omotenashi: Chsei tabemono no hyakka. Yoshikawa Kbunkan, 2007.
Ego Michiko and Iwata Yasukazu. Karukan no rekishi. Kagoshima: Akashi Kashiten, 1999.
End Genkan. Cha no yu kondate shinan. In HS, 11:5–208.
End Moto’o. “Deshoku no hchshi to ishoku no itamae.” In Nihon ryri no hatten, vol. 7 of Zensh Nihon no shoku bunka, pp. 177–82. Yzankaku Shuppan, 1998.
Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. Chicago: University of Chicago Press, 2004.
Flandrin, Jean-Louis. “From Dietetics to Gastronomy: The Liberation of the Gourmet.” In Food: A Culinary History, edited by Jean-Louis Flandrin and Massimo Montanari. English edition edited by Albert Sonnenfeld, translated by Clarissa Botsford et al., pp. 418–33. Columbia University Press, 1999.
Fujiki Yasuji. “Kamo wakei kazuchi jinja.” In Teihon Nihon ryri: Yshiki, pp. 162–64. Shufunotomo, 1979.
Funabashiya Orie. Kashiwa funabashi. In Kinsei kashi seihsho shsei, edited by Suzuki Shin’ichi and Matsumoto Nakako, 1:309–416. Heibonsha, 2003.
Furushima Toshio. Daidokoro ygu no kindaishi: Seisan kara shhi seikatsu o miru. Yuhikaku, 1996.
Goble, Andrew. “Visions of an Emperor.” In The Origins of Japan’s Medieval World: Courtiers, Clerics, Warriors, and Peasants in the Fourteenth Century, edited by Jeffrey P. Mass, pp. 113–37. Stanford: Stanford University Press, 1997.
Gohonshiki ryri shimuki. In HS, 14:135–72.
“Gomizuno’oinsama Nijj gyk onkondate.” In Ryri taikan, edited by Hasegawa Seih, 2:7–21. Ryri Koten Kenkykai, 1958.
Goodman, Grant K. Japan and the Dutch, 1600–1853. Richmond, U.K.: Curzon, 2000.
Goody, Jack. “Industrial Food: Towards the Development of a World Cuisine.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, pp. 338–56. Routledge, 1997.
Gorai Shigeru. “Nihon ryri to bukky.” In Teihon Nihon ryri: Yshiki, pp. 170–73. Shufunotomo, 1979.
Grui nichiy ryrish. In HS, 1:95–217.
Gyoch ryri ky’sho. In HS, 8:5–28.
Gyoch yasai kanbutsu jitsueki. In HS, 19:125–32.
Hakubshi. Ryri chinmish. In HS, 14:71–133.
———. Ryri sankaiky. In HS, 14:7–70.
Hanley, Susan. “Tokugawa Society: Material Culture, Standard of Living, and Life-Styles.” Cambridge History of Japan. Vol. 4: Early Modern Japan, edited by John W. Hall, pp. 660–705. Cambridge: Cambridge University Press, 1991.
Harada Nobuo. “ ‘Chakaiseki’ kaidai.” In HS, 11:263–77.
———. “Culinary Culture and Its Transmission in the Late Edo Period.” In Written Texts—Visual Texts: Woodblock-Printed Media in Early Modern Japan, edited by Susanne Formanek and Sepp Linhart, pp. 141–58. Amsterdam: Hotei, 2005.
———. “Edo jidai ni miru shun no tabemono kaisetsu.” In HS, 19:133–34.
———. Edo no ryrishi: Ryribon to ryri bunka. Ch Kronsha, 1989.
———, ed. Edo no ryri to shoku seikatsu. Shgakukan, 2004.
———. Edo no shoku seikatsu. Iwanami Shoten, 2003.
———. “Edo no shoku seikatsu to ryri bunka.” In Edo no shoku bunka, edited by Edo Iseki Kenkykai, pp. 1–18. Yoshikawa Kobunkan, 1992.
———, annot. Ryri sankaiky. Kyikusha, 1988.
———. “Shjin no keifu to kaiseki.” In Kaiseki to kashi, vol. 4 of Chadgaku taikei, pp. 65–98. Kyoto: Tanksha, 1999.
———. Washoku to Nihon bunka: Nihon ryri no shakaishi. Shgakukan, 2005.
Hashimoto Fumio and Sma Mariko. “Kych gyji ryri: Kujiroku ezu o moto ni.” In Teihon Nihon ryri: Yshiki, pp. 184–88. Shufunotomo, 1979.
Hashimoto Hiroshi, ed. Chad koten shsei. Kyoto: Daigakud Shoten, 1973.
Hata Akemi. Kikigaki Kyto no shokuji. Vol. 26 of Nihon no shoku seikatsu zensh. Nsan Gyoson Bunka Kykai, 1985.
Hayashi Jun’ichi. Edoki no kytei to kashi: Chimakiya Dki no bunsho kara. Kyoto: Dshisha Daigaku Shuppanbu, 1989.
———. “Edoki no kytei to kashi: Kawabata Dki no monjo kara mite.” In Wagashi, cha, sake, vol. 6 of Zensh Nihon no shoku bunka, pp. 39–57. Yzankaku Shuppan, 1996.
Hayashi Razan. Hch shoroku. In Nihon zuihitsu taisei, first series, edited by Nihon Zuihitsu Taisei Henshbu, 23:337–49. Yoshikawa Kbunkan, 1976.
Hayashiya Tatsusabur, ed. Kadokawa chad daijiten. Kadokawa Shoten, 1990.
Higashibaba, Ikuo. Christianity in Early Modern Japan: Kirishitan Belief and Practice. Boston: Brill, 2001.
Higashiyotsuyanagi, Shoko. “The History of Domestic Cookbooks in Modern Japan.” In Japanese Foodways Past and Present, edited by Eric C. Rath and Stephanie Assmann. Champaign: University of Illinois Press, forthcoming.
Higuchi Seino and Numabe Harutomo. “Shinsen.” In Teihon Nihon ryri: Yshiki, pp. 154–59. Shufunotomo, 1979.
Hirano Masa’aki. Shyu, tenpura monogatari. Vol. 11 of Hirano Masaki cho, Nihon ryri tanky zensho. Tokyo Shobsha, 1979.
———. Washoku no rireki: Shokuzai o meguru jgo no monogatari. Kyoto: Tanksha, 1997.
Hch kikigaki. In HS, 18:87–96.
Horowitz, Roger. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, MD: Johns Hopkins University Press, 2006.
Hosking, Richard. A Dictionary of Japanese Food: Ingredients and Culture. Charles E. Tuttle Company, 1996.
Hosokawa Morisada. “Daimyke no ryri to shgatsu no zen.” In Teihon Nihon ryri: Yshiki, pp. 198–99. Shufunotomo, 1979.
Idei Kichi. Kasutera no michi. Gakugei Shorin, 1987.
Ihara Saikaku. Nippon eitaigura, in bk. 3 of Ihara Saikakush, edited by Teruoka Yasutaka and Higashi Akimasa, pp. 19–205, vol. 68 of Shinpen Nihon Koten Bungaku zensh. Shgakukan, 1996.
Ikeda Tritakashi, Hayami kondatech. In HS, 8:151–232.
Ikeda Yasabur et al. Nihon no gyji ryri. Edited by Taimu Raifu Bukkusu Henshbu. Taimu Raifu Bukkusu, 1974.
Innes, Robert Leroy. “The Door Ajar: Japan’s Foreign Trade in the Seventeenth Century.” PhD diss., University of Michigan, 1980.
Ise Sadatake. Teij zakki. In HS, 18:255–306.
Ise Sadayori. Sg zshi, ed. Hanawa Hoki’ichi. In Gunsho ruij, 22:573–626. Zoku Gunsho Ruij Kanseikai, 1959.
Ishige, Naomichi. The History and Culture of Japanese Food. London: Kegan Paul, 2001.
Ishii Jihee. zho Nihon ryrih taizen, ed. Ishii Taijir. Shinjinbutsu raisha, 1977.
Ishii Rysuke, ed. Tokugawa kinreik. Kbunsha, 1959.
Ishikawa Hiroko, ed. Shoku seikatsu to bunka: Shoku no ayumi. Kgaku Shuppan, 1988.
Iwai Hiromi. “Shinsen ni miru Nihonka shita gairaishoku.” In Shoku no bunka framu, edited by Kumakura Isao and Ishige Naomichi, pp. 54–64. Domesu Shuppan, 1988.
Jaffe, Richard M. “The Debate over Meat Eating in Japanese Buddhism.” In Going Forth: Visions of Buddhist Vinaya, edited by William M. Bodiford, pp. 255–75. Honolulu: University of Hawai‘i Press, 2005.
Jinnai Tomiko. Shoku o tabishite: Kokoro o hikaeru yonjgo hanashi. Kyoto: Kamogawa Shuppan, 2003.
Jippensha Ikku. Mochigashi sokuseki teseish. In Kinsei kashi seihsho shsei, edited by Suzuki Shin’ichi and Matsumoto Nakako, 1:221–307. Heibonsha, 2003.
Kad Enkaku Kenkykai, ed. Kad kosho shsei. Dai Nihon Kadkai, 1930–31.
Ka Hitsujun (Sotani Gakusen). Tfu hyakuchin. In HS, 9:5–48.
———. Tfu hyakuchin zokuhen. In HS, 9:49–106.
Kamei Chihoko. Engigashi, iwaigashi. Kodansha, 2000.
Kanzawa Teikan. Okinagusa. In Nihon zuihitsu taiki, dai san ki, vols. 19–24, edited by Nihon Zuihitsu Taisei Henshbu. Yoshikawa Kbunkan, 1978.
Kasen no kumi’ito. In HS, 7:57–119.
Kashiwa Hisashi. “Ky yasai seisan to ngy keiei.” In Ky yasai no seisan, ryts, kyhi to chiiki seikatsu seika ni kan suru kenky: Heisei hachi, kynen Kytoshi chiiki kenkyjo seikin, kenky seika johokusho, edited by Ky Yasai Kenkykai, pp. 33–52. Kyoto: Kyto Sangy Daigaku Kokudo Riy Kaihatsu Kenkyjo, 1998.
Kawabata Dki. Wagashi no Kyto. Iwanami Shoten, 1990.
Kawabata Sanehide. “Kinsei ni okeru kuge shoku seikatsu no kenky.” In Nihon ryri no tenkai, vol. 7 of Zensh Nihon no shoku bunka, pp. 139–72. Yzankaku Shuppan, 1998.
Kawakami Kzo. “Edo jidai no ryrisho ni kan suru kenky (dai 2 h): Tokugawa jidai ni okeru ryrisho no shippitsusha ni tsuite.” In Nihon ryri no hatten, vol. 7 of Zensh Nihon no shoku bunka, pp. 109–26. Yzankaku Shuppan, 1998.
Kawakami Kz et al., eds. Ryri bunken kaidai. Shibata Shoten, 1978.
Kidod. Daikon isshiki ryri himitsubako. In HS, 10:177–99.
———. Shinch ryri ychin himitsubako. In HS, 10:153–75.
———. Shokoku meisan daikon ryri hidensh In of HS, 10:201–44.
Kinski, Michael. “ ‘How to Eat the Ten Thousand Things’—Table Manners in the Edo Period.” In Japanese Foodways Past and Present, edited by Eric C. Rath and Stephanie Assmann. Champaign: University of Illinois Press, forthcoming 2010.
Kokon meibutsu gozen kashi hidensh. In Kinsei kashi seihsho shsei, edited by Suzuki Shin’ichi and Matsumoto Nakako, 1:7–122. Heibonsha, 2003.
Kokon meibutsu gozen kashi zushiki. In Kinsei kashi seihsho shsei, edited by Suzuki Shin’ichi and Matsumoto Nakako, 1:123–220. Heibonsha, 2003.
Kokon ryri sh. In HS, 19:125–32.
Kokumin Seishin Bunka Kenkyjo, ed. Tateri Munetsugu monjo, Kawabata Dki monjo. Kokumin Seishin Bunka Kenkyjo, 1937.
Koma Toshio. Miyako no aji: Shinise no aji no bunkashi. Osaka: Ky Shob, 2000.
Kornicki, Peter. The Book in Japan: A Cultural History from the Beginnings to the Nineteenth Century. Honolulu: University of Hawai‘i Press, 2001.
Kumakura Isao. “Honzen ryri.” In Ky ryri no rekishi, edited by Murai Yasuhiko, pp. 44–54. Shibata Shoten, 1979.
———. Nihon ryri bunkashi: Kaiseki o chshin ni. Kyoto: Jinbun Shoin, 2002.
———. Nihon ryri no rekishi. Yoshikawa Kbunkan, 2007.
———. “Nihon ryriyashi josetsu.” In Ryriya no kosumorojii, edited by Takada Masatoshi, pp. 22–41. Domesu Shuppan, 2004.
———. “Shjin ryri.” In Ky ryri no rekishi, edited by Murai Yasuhiko, pp. 32–43. Shibata Shoten, 1979.
Kurabayashi Masatsugu. “ ‘Nihon ryri no kigen’ kaisetsu. In HS, 18:387–93.
Kuriki Fumio. “Ky yasai no rekishi to shoku seikatsu.” In Ky yasai no seisan, ryts, kyhi to chiiki seikatsu seika ni kan suru, edited by Ky Yasai Kenkykai, pp. 1–20. Kyoto: Kyto Sangy Daigaku Kokudo Riy Kaihatsu Kenkyjo, 1998.
Ky habutae. In vol. 2 of Shinsh Kyto ssho, edited by Shinsh Kyto Ssho Kankkai, pp. 1–237. Kyoto, Rinsen Shoten, 1976.
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Lindsey, William. Fertility and Pleasure: Ritual and Sexual Values in Tokugawa Japan. Honolulu: University of Hawai‘i Press, 2007.
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Marks, John. “Food.” In French Popular Culture: An Introduction, edited by Hugh Dauncey, pp. 178–92. London: Arnold, 2003.
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———. “ ‘Nanban ryrisho’ no seiritsu nendai ni tsuite.” Fzoku 34, no. 2–3 (1996): 43–57.
Matsushita Sachiko. “Edo jidai no ryri no shuzai to chrih.” In Nihon ryri no hatten, vol. 7 of Zensh Nihon no shoku bunka, pp. 133–55. Yzankaku Shuppan, 1998.
———. “Edo jidai ryrisho ni miru kashi.” Wagashi 12 (2005): 76–84.
———. Iwai no shoku bunka. Tokyo Bijutsu Sensho, 1994.
———. zusetsu Edo ryri jiten. Kashiwa Shob, 1996.
Mazumdar, Sucheta. Sugar and Society in China: Peasants, Technology, and the World Market. Cambridge, MA: Harvard University Asia Center Press, 1998.
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———. The Ethos of Noh: Actors and Their Art. Cambridge, MA. Harvard University Press, 2004.
———. “Honzen Dining—The Poetry of Formal Meals in Late Medieval and Early Japan.” In Japanese Foodways Past and Present, edited by Eric C. Rath and Stephanie Assmann. Champaign: University of Illinois Press, 2010.
———. “New Meanings for Old Vegetables in Kyoto.” In Cuisine, Consumption, and Culture: Food in Contemporary Japan, edited by Ted and Victoria Bestor. Berkeley: University of California Press, forthcoming.
———. “Nihon ryri no takamori no bunkateki juysei.” Kokubungaku: Kaishaku to kansh, edited by Haruo Shirane et al. (2008): 278–82.
———. “Rural Life and Agriculture.” In A Companion to Japanese History, edited by William Tsutsui, pp. 477–92. Oxford: Blackwell Publishing, 2007.
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