History Of Japanese Food
by
Ishige
Book Details
Format
Hardback or Cased Book
ISBN-10
0710306571
ISBN-13
9780710306579
Publisher
Kegan Paul
Imprint
Kegan Paul
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jan 7th, 2001
Print length
284 Pages
Weight
546 grams
Dimensions
16.00 x 23.30 x 2.10 cms
Product Classification:
History: specific events & topicsCookery / food & drink etc
Ksh 27,900.00
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An investigation of the food and dietary practices of the Japanese. Dividing the history of Japanese dietary life into six periods, it traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the period between the sixth and fifteenth centuries, when a stable indigenous cuisine began to evolve.
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.
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