01587nam a2200265 a 4500001001400000003000400014008004100018020001500059020001800074020001800092039011000110041000800220050001500228082001600243099001000259100002500269245008100294260004200375520077100417650001601188650002701204856006601231942000701297999001701304vtls000069522MTX180612s2012                  001 0 eng d  a0520262271  a9780520262270  a9780520947658 9a201806121142bstaffc201607151108dstaffc201606271559dmaprangc201306272320dVLOADy201211201405zstaff0 aeng  aTX724.5.J3  a394.1/20952  aEbook1 aEric C. Rath9100715  aFood and fantasy in early modern Japan/h[electronic resource]cEric C. Rath  bUniversity of California Press,c2010  aHow did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval fantasy food ritualsXwhere food was revered as symbol rather than consumedXwere continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.  aFood921020  aSocial aspects910071641uhttp://portal.igpublish.com/iglibrary/search/UCPB0000462.html  c10  c66224d66224