Japanese foodways, past and present / edited by Eric C. Rath and Stephanie Assmann.

Contributor Rath, Eric C., 1967-

Imprint:Urbana : University of Illinois Press, c2010.

Description290 p. : ill. ; 25 cm.

Note:Honzen dining : the poetry of formal meals in late medieval and early modern Japan / Eric C. Rath -- "How to eat the ten thousand things" : table manners in the Edo period / Michael Kinski -- "Stones for the belly" : kaiseki cuisine for tea during the early Edo period / Gary Soka Cadwaller and Joseph R. Justice -- Meat-eating in the Kojimachi district of Edo / Akira Shimizu -- Wine-drinking culture in seventeenth-century Japan : the role of Dutch merchants / Joji Nozawa -- The history of domestic cookbooks in modern Japan / Shoko Higashiyotsuyanagi -- Imperial cuisines in Taisho foodways / Barak Kushner -- Beyond hunger : grocery shopping, cooking, and eating in 1940s Japan / Katarzyna Cwiertka and Miho Yasuhara -- Ramen and U.S. occupation policy / George Solt -- Bento : boxed love, eaten by the eye / Tomoko Onabe -- Mountain vegetables and the politics of local flavor in Japan / Bridget Love -- Reinventing culinary heritage in northern Japan : slow food and traditional vegetables / Stephanie Assmann -- Ramen connoisseurs : class, gender, and the Internet / Satomi Fukutomi -- Irretrievably in love with Japanese cuisine / David E. Wells.

Bibliography Note:Includes bibliographical references and index.

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