Bøger af Jeanne Jacob

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue?This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.

Much more than a cookbook offering a breadth of delicious recipes that honor ethnic traditions and religious customs, this text provides readers with an understanding and appreciation of customs and rites of passage from around the world.

Reflects on the social and cultural side of Japan and how its culture has been affected by food. Providing both historical and social bases to understand how it has been and is being shaped the country is explored mainly through the topic of its cuisine.

Japanese cuisine in its cultural context.