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Cover: 9780415515399 | History Of Japanese Food | Ishige | Taschenbuch | Paperback | Englisch
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History Of Japanese Food
Taschenbuch von Ishige
Sprache: Englisch

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Beschreibung
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
Über den Autor
Dr. Naomici Ishige has written prolihcally regarding the Japanese diet. He has authored 12 books, and co-authored or edited an additional 60 works. He is currently Director General at the National Museum of Ethnology, Osaka.
Inhaltsverzeichnis
Chapter 1 Introduction The Historical Framework; partONE The Dietary History of Japan; Chapter 1a The Prehistoric Era; Chapter 2 The Establishment of a Rice-Growing Society; Chapter 3 The Formative Period of Japanese Dietary Culture; Chapter 4 The Age of Change; Chapter 5 The Maturing of Traditional Japanese Cuisine; Chapter 6 Changes in the Modern Age; partTWO The Dietary Culture of the Japanese; Chapter 7 At the Table; Chapter 8 In the Kitchen; Chapter 9 On the Menu;
Details
Erscheinungsjahr: 2011
Fachbereich: Allgemeines
Rubrik: Sozialwissenschaften
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9780415515399
ISBN-10: 0415515394
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Ishige
Hersteller: Routledge
Maße: 234 x 156 x 16 mm
Von/Mit: Ishige
Erscheinungsdatum: 16.12.2011
Gewicht: 0,439 kg
Artikel-ID: 124037255
Über den Autor
Dr. Naomici Ishige has written prolihcally regarding the Japanese diet. He has authored 12 books, and co-authored or edited an additional 60 works. He is currently Director General at the National Museum of Ethnology, Osaka.
Inhaltsverzeichnis
Chapter 1 Introduction The Historical Framework; partONE The Dietary History of Japan; Chapter 1a The Prehistoric Era; Chapter 2 The Establishment of a Rice-Growing Society; Chapter 3 The Formative Period of Japanese Dietary Culture; Chapter 4 The Age of Change; Chapter 5 The Maturing of Traditional Japanese Cuisine; Chapter 6 Changes in the Modern Age; partTWO The Dietary Culture of the Japanese; Chapter 7 At the Table; Chapter 8 In the Kitchen; Chapter 9 On the Menu;
Details
Erscheinungsjahr: 2011
Fachbereich: Allgemeines
Rubrik: Sozialwissenschaften
Medium: Taschenbuch
Inhalt: Einband - flex.(Paperback)
ISBN-13: 9780415515399
ISBN-10: 0415515394
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Ishige
Hersteller: Routledge
Maße: 234 x 156 x 16 mm
Von/Mit: Ishige
Erscheinungsdatum: 16.12.2011
Gewicht: 0,439 kg
Artikel-ID: 124037255
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