The Essence of Japanese Cuisine by Ashkenazi, Michael -- Read -- Imperial Library of Trantor

Index

Cover Half Title Title Page Copyright Page Dedication Table of Contents Acknowledgements List of Illustrations Map of Japan Chapter 1: Redefining Japanese Food

1.1. An Analytical Dimension 1.2. Objectives and Methodology 1.3. The Questions 1.4. The Organisation of the Book 1.5. Technical Note: Words, Pronunciation, and Glosses

Readings for Chapter 1

Chapter 2: A Framework For Discussion

2.1. Food in Historical Theory 2.2. Some Points of Agreement 2.3. The Utility of the Concept of “Rules” 2.4. The Food Event as an Analytical Phenomenon 2.5. Change in Foods 2.6. Food as an Aesthetic and as Art 2.7. Food Culture: And Total Culture 2.8. A Structured View of Japanese Food

Readings for Chapter 2

Chapter 3: Japanese Food in its Background

3.1. Geography and History 3.2. Historical Matrix 3.3. Religion 3.4. Gaijin at the Gates: External Influences 3.5. The Business of Food 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 3.10. Summary

Readings for Chapter 3

Chapter 4: Food Events and Their Meaning

4.1. The Schematic Structure of the Japanese Meal 4.2. Central Rice Meals 4.3. Peripheral Rice Meals 4.4. Oyatsu: Non-Rice Food Events 4.5. Summary

Readings for Chapter 4

Chapter 5: Food Preparation Styles

5.1. Raw Foods: Namasumono 5.2. Nimono: Nabemono and Entertainment 5.3. Agemono: Frying and the Art of Borrowing 5.4. Yakimono: Teppan 5.5. Nimono: Men-Rui 5.6. Male and Female in the Food Game 5.7. Summary

Readings for Chapter 5

Chapter 6: Food Loci

6.1. The Home 6.2. Eating Out 6.3. Bar Foods 6.4. Geographical Choice and “Esunikku” Restaurants 6.5. Social Correlates of Food Loci

Readings for Chapter 6

Chapter 7: Aesthetics in the World of Japanese Food

7.1. Taste: The Physiological Element 7.2. Colour and Shape in Utensils 7.3. Texture 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

Readings for Chapter 7

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 8.3. The Meibutsu Culture 8.4. Changing Tastes: The World of Food Fads 8.5. Invention and Innovation in the Japanese Kitchen

Readings for Chapter 8

Chapter 9: The Art of Dining

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 9.4. Sushi 9.5. The Rituals of Eating

Readings for Chapter 9

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 10.5. Final Word

Glossary of Terms References

References in English and Other Western Languages References in Japanese Filmography

Index

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