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• Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
• (source: Nielsen Book Data)

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributorsoincluding anthropologists, historians, sociologists, a tea master, and a chefoaddress a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara. Eric C. Rath is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Act. Stephanie Assman is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.
(source: Nielsen Book Data)

Describes the histories, cooking techniques, and serving methods of Japanese foods including sushi, tofu, sukiyaki, sake, and fugu.
(source: Nielsen Book Data)

• Kappō kyōkasho. Kokoroe no bu zen (1907) / Kitami Saki
• Kappō kyōkasho. Jisshū no bu zen (1907) / Kitami Saki
• Gendai kappō kyōkasho zen (1925) / Kitamura Sue.

• 割烹教科書. 心得の部 全 (1907) / 喜多見左喜
• 割烹教科書. 實習の部 全 (1907) / 喜多見左喜
• 現代割烹教科書 全 (1925) / 北村すゑ.

• Seiyō ryōri kyōkasho zen (1910) / Sakurai Chika
• Kādo shiki Nihon seiyō ryōri kyōkasho zen (1927) / Tsuruoka Shintarō.

• 西洋料理教科書 全 (1910) / 櫻井ちか
• カード式日本西洋料理教科書 全 (1927) / 鶴岡新太郎.

Japanese Farm Food offers readers a unique window into life on a Japanese farm through simple recipes cooked from family fields and other local, organic products. The multitude of vibrant images conveys an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of the farmer's market, and for home cooks looking for accessible Japanese dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.
(source: Nielsen Book Data)