History Of Japanese FoodRoutledge, 2014/06/17 - 256 ページ 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 central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese. |
目次
The Establishment of a RiceGrowing Society | |
The Formative Period of Japanese Dietary | |
The Age of Change | |
The Maturing of Traditional Japanese Cuisine | |
Changes in the Modern | |
At the Table | |
In the Kitchen | |
On the Menu | |
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多く使われている語句
Ainu alcohol animal areas banquet became beef began boiled bowl bread Buddhist called China Chinese chopsticks cities common cooking custom daimyo developed diet dietary culture diner dining table dried drinking earthenware eaten eating Edo period established fermented festivals flavour grilled Heian hôchô household ingredients islands Japan Japanese cuisine Japanese food Jômon kaiseki Kansai kitchen kôji Korea Kyoto Kyushu meat Meiji Meiji period menu milk miso soup mochi nattô nobility noodles Okinawa originated Osaka pickles placed popular population râmen raw fish recipes region restaurants ryôri Ryukyu sake salt samurai sashimi sauce seasoning served seventeenth century Shinto shogunate shops side dishes sliced snack soba sômen Southeast Asia soy sauce soybeans spread staple style sukiyaki sushi sweet taste tea ceremony teahouses technique temples tempura tofu Tokugawa shogunate Tokyo tonkatsu traditional Japanese tsukemono types udon vegetables welsh onion Western wheat Yayoi Yayoi period