How 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
Since the inception of the noh drama six centuries ago, actors have resisted the notion that noh rests on natural talent alone. Correct performance, they claim, demands adherence to traditions. Yet wh
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s pr
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century
"A pathbreaking volume on Japanese culinary history with great depth and scope."uMerry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval"Required reading for anyone int
Dating from the 15th to early 20th century, 160 works from the rich material culture of Japanese no and kyogen theatre (nogaku)—including masks and costumes as well as paintings, musical instruments a
