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ISBN 10: 1780236433
ISBN 13: 978-1780236438
Author: Eric C. Rath
Chapter 1: What is Traditional Japanese Food?
Chapter 2: Tea Cuisine and the Origins of Japanese Cuisine
Chapter 3: Rice and its Identities
Chapter 4: The Making of the Modern Boxed Lunch
Chapter 5: National People's Cuisine
Chapter 6: When Local Food Became Local Cuisine
Chapter 7: Local Food Cultures in Saga, Kochi and Hida
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japan's cuisines food place and identity eric c rath
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