"It was a most exquisite repast, a veritable feast of the
senses." Such is the fond memory of Michael Ashkenazi and Jeanne
Jacob of a late summer meal in Japan which in every taste, texture,
and aesthetic detail signaled the turning of the season. Vividly
describing this and countless other fine meals, "The Essence of
Japanese Cuisine" seats the reader at a table rich in culinary
tradition. From menu arrangement to cooking techniques, course
selection to entertainment styles, "The Essence of Japanese
Cuisine" studies the Japanese meal and the historical, social, and
economic principles that underpin Japanese food culture. Drawing
from extensive fieldwork, surveys, and sources ranging from
contemporary shop advertisements to classical writings and
paintings, Ashkenazi and Jacob analyze how meals are structured,
where food is prepared, where it is consumed, and what rituals and
cultural rules define the art of the Japanese food event. Their
personal experiences as diners serve as sensory tools for examining
Japanese cuisine and its place in Japanese society, and they draw
as well on Japanese and other culinary studies from such writers as
Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The
book concludes by assessing some of the lessons that can be learned
from the Japanese dining experience, especially as Japanese cuisine
takes its place among world foods.
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