Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals―so different from Americans'―are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.

Food Culture in Japan (Food Culture around the World)

Cookbooks, Food & Wine

Jacob, Jeanne

Ashkenazi, Michael

Regional & International

Greenwood

The student body in the United States is ever more diverse, and librarians have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes. This 5-volume cookbook set is directly related to the middle school and high school multicultural curricula. It will be the source to turn to for multicultural, immigration, and foreign language units. The World Cookbook for Students fills a demand for more and different recipes for most countries and many ethnic groups. Many librarians still cling to an old Time-Life set, and this new set aims to replace that. Although there are many cookbooks out there and many recipes are available on the Internet, not all are geared to students, and no in-print sets or series match this scope and depth.

The World Cookbook for Students [5 volumes]

Cooking Education & Reference

Offers recipes from countries all over the world, including information on eating customs, typical foods and dishes, and preparation techniques.

The World Cookbook for Students Volume 1

Politics & Social Sciences

Social Sciences

Greenwood Pub Group

The World Cookbook for Students: Costa Rica to Iran (2)

The World Cookbook for Students, Vol. 3: Iraq to Myanmar

The World Cookbook for Students: Namibia to Spain (4)

The Essence of Japanese Cuisine: An Essay on Food and Culture

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Michael Ashkenazi, Michael Ashkenazi

Reference

Routledge

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

As nonprofit organizations face heightened scrutiny by the general public, donors, regulators, and members of Congress, the Third Edition of the essential book on the basics of fundraising provides new, up-to-date and valuable information that every fundraiser needs to know. With ethics and accountability being the primary theme of the Third Edition, this practical guide will continue to provide an overview of the field and give development staff, managers, and directors a platform from which to operate their fundraising programs. The new edition also provides much needed information on giving trends, computer hardware and software available for fundraisers, cost estimates and workflow timetables, and the importance of the Internet. This primer remains a must-have for anyone new to the fundraising arena.

Fundraising Basics: A Complete Guide: A Complete Guide

Business & Money

Ciconte, Barbara L.

Business Development & Entrepreneurship

Jones& Bartlett Learning

"It was a most exquisite repast, a veritable feast of the senses." Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition. 
From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.

University of Pennsylvania Press

See the best price to sell, buy, or rent books by Jacob, Jeanne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Jacob, Jeanne

See the best price to sell, buy, or rent books by Jacob, Jeanne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Culture in Japan (Food Culture around the World)

The World Cookbook for Students [5 volumes]

The World Cookbook for Students Volume 1

The World Cookbook for Students: Costa Rica to Iran (2)

The World Cookbook for Students, Vol. 3: Iraq to Myanmar

The World Cookbook for Students: Namibia to Spain (4)

The Essence of Japanese Cuisine: An Essay on Food and Culture

The Essence of Japanese Cuisine: An Essay on Food and Culture

Fundraising Basics: A Complete Guide: A Complete Guide

The Essence of Japanese Cuisine: An Essay on Food and Culture