December 2021
Greenwood
| Pages |
225 |
| Volumes |
1 |
| Size |
6 1/8x9 1/4 |
| Topics |
Geography and World Cultures/Culture |
| |
World History/Culture |
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history to important ingredients to essential daily and special meals.
When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the U.S., where obesity is a major issue?
This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.
Features
- Explores the cuisine of Japan through comprehensive coverage of ingredients, history, and meals
- Examines issues relating to food, such as production, nutrition and health, and sustainability
- Provides an at-a-glance look at food history in Japan in a chronology
- Offers recipes alongside each chapter, perfect for student readers and general audiences to try at home
- Illuminates the text through sidebars providing anecdotal "fun facts" about food in Japanese culture
- Series Description
The Global Kitchen
One of the most important cultural traditions in a country is its cuisine. Every country and culture has a national dish, an iconic "flavor" that is recognized as symbolic of that location, from Brazil's feijoada to Russia's pelmeni. The Global Kitchen series explores food culture around the world, with an emphasis on typical meals and recipes.
Each volume in the series focuses on the food culture of a specific country or, in some cases, a small group of countries. Volumes follow the same chapter outline, written in a narrative style interwoven with recipes for hands-on engagement. Coverage begins with a general review of food history in the country as well as a detailed discussion of staple ingredients that play a major role in the cuisine. Several chapters break down specific meals into appetizers and side dishes, main dishes, desserts, and beverages, looking at common meals and recipes that contribute to the country's culinary flavor. Additional chapters examine food shared on holidays and special occasions, street food and snacks, and restaurants. A final chapter investigates food issues in the country, including dietary and health concerns. Numerous recipes appear throughout the text, and a glossary, a timeline, a bibliography, and sidebars round out each volume.
- Author Info
-
Jeanne Jacob is an agronomist and researcher on agroecology, with an interest in indigenous food culture and neglected food crops. She is coauthor of ABC-CLIO's The World Cookbook: The Greatest Recipes from around the Globe, 2nd Edition and International Cookbook of Life-Cycle Celebrations, Updated and Revised, as well as Greenwood Press' Food Culture in Japan. Born in Manila, Philippines, and educated in Japan, the U.S., the United Kingdom, and Germany, she is developing an organic farm for fruits and olive oil in Valencia, Spain.