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...
Main Author: | |
---|---|
Format: | Book |
Language: | English |
Published: |
London :
Kegan Paul,
2001
London ; New York : 2001 London ; New York : 2001 |
Subjects: |
Internet
Stanford University
Call Number: |
GT2853 .J3 I84 2001 |
---|
Yale University
Call Number: |
GT2853 J3 I834 2001 (LC) |
---|
University of Chicago
Call Number: |
GT2853.J3 I83 2001 |
---|
Harvard University
Call Number: |
641.0952 I79h GT2853.J3 I83 2001 GT2853.J3 I84 2001x |
---|
Duke University
Call Number: |
GT2853.J3 I84 2001 |
---|
Cornell University
Call Number: |
GT2853.J3 I83x 2001 |
---|
Princeton University
Call Number: |
GT2853.J3 I83 2001 |
---|
Columbia University
Call Number: |
GT2853.J3 I83 2001 |
---|
University of Pennsylvania
Call Number: |
GT2853.J3 I84 2001 |
---|
Brown University
Call Number: |
GT2853.J3 I84x 2001 |
---|