The History And Culture Of Japanese Food
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The History and Culture of Japanese Food
| Author | : Naomichi Ishige |
| Publisher | : Routledge |
| Total Pages | : 292 |
| Release | : 2001 |
| Genre | : Cooking |
| ISBN | : |
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First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
The History and Culture of Japanese Food Related Books
Language: en
Pages: 292
Pages: 292
Type: BOOK - Published: 2001 - Publisher: Routledge
First Published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
Language: en
Pages: 232
Pages: 232
Type: BOOK - Published: 2003-12-30 - Publisher: Bloomsbury Publishing USA
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2016-09-15 - Publisher: Reaktion Books
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s I
Language: en
Pages: 284
Pages: 284
Type: BOOK - Published: 2014-06-17 - Publisher: Routledge
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the ce
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2010 - Publisher: University of Illinois Press
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japane
