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和食與日本文化

日本料理的社會史

By 原田信男, 劉洋 (Translator)

(2)

| Paperback | 9789620429286

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1 Review

a faithful translation of a Japanese thesis, and faithful replica of its format of printing.
Well researched book. The part on early Japanese food and cooking history is a bit boring for me, as it involves stories basically unknown to those not very well versed in Ancient Japanese history.
However,t ... (continue)

a faithful translation of a Japanese thesis, and faithful replica of its format of printing.
Well researched book. The part on early Japanese food and cooking history is a bit boring for me, as it involves stories basically unknown to those not very well versed in Ancient Japanese history.
However,the book becomes very fluent and informative when it comes to more recent Japanese history. Lots of names we are so familiar appears.
eg, the western food , yosoku, beloved by Japanese is Curry,steak cutlet,and potato meat mesh croquette.
Also, the famous Japanese fish meat sausage which we ate in childhood was the product of unsold contaminated tuna fish due to USA hydrogen bomb testing in Begini Islands [ so no need to fear of Fukushima nuclear leak, the Japanese successfully cheated us to eat a lot already decades ago]
and that Korean food was chilli only by 17-18 history with introduction of South American Chili Pepper via China.
and that Sushi was actually from China and South East Asia, and has two parts--represented by two old chinese characters both now used in Japan to represent sushi :
the salt and fish part resulting in salt fish and fish sauce like those in Thailand and Chiuchow;
and a salt,fish and rice part resulting in anerobic lactic acid production and thus sushi.
Sushi was actually a chinese old character meaning sour

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Wutaichi2 said on Apr 10, 2011 | Add your feedback