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Naomichi Ishige
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The History and Culture of Japanese Food Hardcover – International Edition, February 15, 2001

by Ishige (Author), Naomichi Ishige (Author)
4.8 4.8 out of 5 stars 14 ratings
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Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food and dietary practices of the Japanese from earliest times to the present day. By focusing this most central of subjects, the analysis throws new light on Japanese history and on society as a whole. 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, when a stable indigenous cuisine began to evolve. Typical dishes and beverages, ingredients, methods of preparation, origins, etiquette, the aesthetics of presentation, eating implements and cooking utensils are presented in the wider social, political and economic contexts. Breaches of chopstick etiquette, the design of Japanese knife blades, the underlying philosophy of Japanese haute cuisine presentation as "gardens on a plate," and the historical origins of sushi are among the many subjects covered in this rich and compelling work that presents a full portrait of all aspects of Japanese food for the first time, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan.

Previous page
  1. Print length
    280 pages
  2. Language
    English
  3. Publisher
    Kegan Paul
  4. Publication date
    February 15, 2001
  5. Dimensions
    6.3 x 0.99 x 9.48 inches
  6. ISBN-10
    0710306571
  7. ISBN-13
    978-0710306579
  8. See all details
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Editorial Reviews

Review

"Ishige Naomichi's authoritative volume, The History and Culture of Japanese Food, with meticulous scholarship documents a historical view of origins of Japanese diet and foodways...a wealth of useful information and perspectives...the simplicity of Ishige's nigiri appeals in its organization and reliability." -- Merry I. White, Boston University, Journal of Japanese Studies

About the Author

Naomichi Ishige is director of the National Museum of Ethnology, Osaka, Japan.

Product details

  • Publisher ‏ : ‎ Kegan Paul; 1st edition (February 15, 2001)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 280 pages
  • ISBN-10 ‏ : ‎ 0710306571
  • ISBN-13 ‏ : ‎ 978-0710306579
  • Item Weight ‏ : ‎ 1.25 pounds
  • Dimensions ‏ : ‎ 6.3 x 0.99 x 9.48 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 14 ratings

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Naomichi Ishige

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Customer reviews

4.8 out of 5 stars
4.8 out of 5
14 global ratings

Top reviews from the United States

GalviJapan
5.0 out of 5 stars Complete information
Reviewed in the United States on July 20, 2019
Verified Purchase
The book History Of Japanese Food offers us a glimpse into Japanese food / food culture. Not only it contains a satisfactory explanation of the course of Japanese food throughout history, but also it describes the basics of that cuisine; from rice all the way to sake, Mr. Naomi Ishige presents us the necessary to understand Japanese cuisine to a higher degree. I would recommend it to anyone interested in Asian cuisine (for it also talks about some elemental aspects of, say Chinese, or Vietnamese food), but mainly to anybody who likes Japanese food, history, or culture, and would like to go beyond what popular restaurants offer us. It is important to notice that it is aimed for the beginner, not for the more experienced reader, so if you're looking for something that describes Japanese cuisine to a more complex understanding, maybe this is not the way to go. Yet, it is very interesting, and apt for a great audience. Highly recommend it!
One person found this helpful
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R.
5.0 out of 5 stars An excellent book about Japanese food and history
Reviewed in the United States on March 13, 2020
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This is a great book to provide you with the history of Japan and its foods. I am a culinary school student interested in modern Japanese foods but this book provides context to everything related to Japanese cuisine.
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J. Lim
3.0 out of 5 stars Argh.
Reviewed in the United States on October 11, 2003
As the previous reviewer mentioned, although this book neatly summarizes the historical development of Japanese dietary patterns and symbolism, its price is much higher than one might consider reasonable. This makes the lack of an index an especially egregious flaw; although the table of contents is reasonably informative, it doesn't provide an adequate substitute.
If you absolutely must have a single-volume reference on the subject, this would certainly conserve space on your bookshelf, but I suspect that most people would consider their money better-spent if spread across several different books that add up to the same total price.
8 people found this helpful
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Top reviews from other countries

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Jean in Alberta
5.0 out of 5 stars A useful history of Japanese food.
Reviewed in Canada on September 14, 2019
Verified Purchase
If you are interested in Japanese food this book is worth owning.
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MICHAEL JAY
5.0 out of 5 stars Superb!
Reviewed in the United Kingdom on March 12, 2020
Verified Purchase
Really well written. Great explanations of the history of Japanese food, infinitely better than what the useless TV chefs dish up. If you REALLY want to know, read this!
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sergio rajsbaum
4.0 out of 5 stars très bon
Reviewed in France on August 19, 2014
Verified Purchase
Petit livre très intéressant. Il a été très utile pour comprendre la cuisine japonaise. Ma seule plainte est qu'il couvre certains sujets plutôt superficiellement.
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junminowa
5.0 out of 5 stars Love this book
Reviewed in the United Kingdom on July 15, 2014
Verified Purchase
Fantastic book that has a lot of info about japanese history, food processind and tradition. Very complete book for those who really want to get deep about japanese food.
One person found this helpful
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