The history and culture of Japanese food /

Dividing the history of Japanese dietary life into six periods, the author traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the formative period between the sixth and fifteenth centuries. Typical dishes and ingredients, methods of preparation, ori...

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Bibliographic Details
Main Author:	Ishige, Naomichi, 1937-
Format:	Book
Language:	English
Published:	London : Kegan Paul, 2001 London ; New York : 2001 London ; New York : 2001
Subjects:	Geschichte Diet > Japan > History Dinners and dining > Japan > History Food habits > Japan > History Japanese > Food Diet Dinners and dining Food habits Food History Japanese Manners and customs Japan > Social life and customs Japan

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Stanford University

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Call Number:	GT2853 .J3 I84 2001

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Call Number:	GT2853 J3 I834 2001 (LC)

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Call Number:	GT2853.J3 I83 2001

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Call Number:	GT2853.J3 I84x 2001