Contents
CHAPTER 1: REDEFINING JAPANESE FOOD
1.2.OBJECTIVES AND METHODOLOGY
1.4.THE ORGANISATION OF THE BOOK
1.5.TECHNICAL NOTE: WORDS, PRONUNCIATION, AND GLOSSES
CHAPTER 2: A FRAMEWORK FOR DISCUSSION
2.3.THE UTILITY OF THE CONCEPT OF “RULES”
2.4.THE FOOD EVENT AS AN ANALYTICAL PHENOMENON
2.6.FOOD AS AN AESTHETIC AND AS ART
2.7.FOOD CULTURE AND TOTAL CULTURE
2.8.A STRUCTURED VIEW OF JAPANESE FOOD
CHAPTER 3: JAPANESE FOOD IN ITS BACKGROUND
3.4.GAIJIN AT THE GATES: EXTERNAL INFLUENCES
3.6.THE JAPANESE HOUSEHOLD: WHERE ONE EATS
3.7.GURUME: THE RISE OF LUXURY AS A LIFESTYLE
3.8.FROM WILD TO NATURAL: THE RISE OF THE NATURAL FOOD MOVEMENT
3.9.FOOD AS A SYMBOL: NIHONJIN AND OTHER -RON
CHAPTER 4: FOOD EVENTS AND THEIR MEANING
4.1.THE SCHEMATIC STRUCTURE OF THE JAPANESE MEAL
4.4.OYATSU: NON-RICE FOOD EVENTS
CHAPTER 5: FOOD PREPARATION STYLES
5.2.NIMONO: NABEMONO AND ENTERTAINMENT
5.3.AGEMONO: FRYING AND THE ART OF BORROWING
5.6.MALE AND FEMALE IN THE FOOD GAME
6.4.GEOGRAPHICAL CHOICE AND “ESUNIKKU” RESTAURANTS
6.5.SOCIAL CORRELATES OF FOOD LOCI
CHAPTER 7: AESTHETICS IN THE WORLD OF JAPANESE FOOD
7.1.TASTE: THE PHYSIOLOGICAL ELEMENT
7.2.COLOUR AND SHAPE IN UTENSILS
7.4.INFLUENCES OF JAPANESE RELIGION AND PHILOSOPHY
7.5.ARTISTIC DIMENSIONS IN JAPANESE FOOD
7.6.MORITSUKE: THE USES OF FRAMING AND SPACE
7.7.JUXTAPOSING THE ARTIFICIAL AND THE NATURAL
CHAPTER 8: LEARNING THE CULTURAL RULES
8.1.LEARNING FOOD AS A CHILD: SCHOOL LUNCH
8.2.LEARNING AS AN ADULT: SOCIAL INTERACTION AND MEDIA
8.4.CHANGING TASTES: THE WORLD OF FOOD FADS
8.5.INVENTION AND INNOVATION IN THE JAPANESE KITCHEN
9.1.DINING AND RITUAL IN DAILY LIFE
9.2.DINING ORDER: THE JAPANESE COURSE
9.3.THE EPITOME OF TASTE: THE TEA CEREMONY AS A FOOD EVENT
CHAPTER 10: JAPAN’S FOOD CULTURE: DIMENSIONS AND CONTRADICTIONS
10.1.DIMENSIONS IN JAPANESE FOOD
10.2.THE ECONOMIC WORLD OF THE JAPANESE GOURMAND
10.3.NATURAL FOOD AND REVIVING THE COMMUNITY
10.4.JAPANESE FOOD AND WORLD FOOD: JAPAN AS A MODEL