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Food and Fantasy in Early Modern Japan
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Food and Fantasy in Early Modern Japan

Eric Rath

Abstract

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval and early modern Japanese chefs to answer these and other questions, and to trace the development of Japanese cuisine from 1400 to 1868. The book shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. It offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the per ... More

Keywords: dining customs, Japanese cuisine, cookbooks, recipes, culinary history, chefs, fantasy food, rituals, cooking styles, dishes

Bibliographic Information

Print publication date: 2010 Print ISBN-13: 9780520262270
Published to California Scholarship Online: March 2012 DOI:10.1525/california/9780520262270.001.0001

Authors

Affiliations are at time of print publication.

Eric Rath, author