Colette's Japanese cuisine / by Rossant, Colette

“…Japanese cuisine…”

The essence of Japanese cuisine : an essay on food and culture / by Ashkenazi, Michael

Food and fantasy in early modern Japan / by Rath, Eric C., 1967-

Table of Contents: “…Japanese Cuisine, a Backward Journey -- Of Knives and Men: Cutting Ceremonies and Cuisine -- Ceremonial Banquets -- The Barbarians' Cookbook -- Food and Fantasy in Culinary Books -- Menus for the Imagination -- Deep Thought Wheat Gluten and Other Fantasy Foods.…”
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Slurp! : a social and culinary history of ramen - Japan's favorite noodle soup / by Kushner, Barak, 1968-

Table of Contents: “…Noodles -- Court Food versus Common Food -- International Japan, Foreign Foods and Isolation -- Early Modern Noodles and the Myth of Ramen -- The Meiji Restoration: Menu Renovation on the Road to Ramen -- Diplomacy and the Desire to Impress -- Empire and Japanese Cuisine -- World War II Cuisine: A World Adrift -- History at the Dining Table: Postwar Instant Ramen -- Ramen Popular Culture -- Conclusion -- Bibliography -- Index.…”
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The tuna that laid the golden eggs/

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Re-orienting cuisine : East Asian foodways in the twenty-first century /

Table of Contents: “…List of figures and tables -- Acknowledgments -- Introduction / Kwang Ok Kim -- Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon -- History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim -- Wudang Daoist tea culture / Jean DeBernardi -- Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim -- Noodle odyssey : East Asia and beyond / Kyung-Koo Han -- Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y.H. Wu -- The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. …”

The Gourmet Club : a sextet / by Tanizaki, Jun'ichirō, 1886-1965

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The untold history of ramen : how political crisis in Japan spawned a global food craze / by Solt, George, 1978-

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Re-orienting cuisine : East Asian foodways in the twenty-first century /

Table of Contents: “…Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon -- History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim -- Wudang Daoist tea culture / Jean DeBernardi -- Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim -- Noodle odyssey : East Asia and beyond / Kyung-Koo Han -- Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y.H. Wu -- The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. …”
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Branding Japanese food : from meibutsu to washoku / by Cwiertka, Katarzyna Joanna, 1968-, Yasuhara, Miho

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The history and culture of Japanese food / by Ishige, Naomichi, 1937-

Table of Contents: “…The diffusion of tea ; The impact of the 'southern barbarians' ; Formation of a new style ; Change in the frequency of meals -- The maturing of traditional Japanese cuisine. City and country ; The spread of soy sauce ; The emergence of the restaurant ; Snack shops ; Books on cooking and restaurants ; The Ainu ; The Ryukyu Islanders -- Changes in the modern age. …”
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Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States /

Table of Contents: “…The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. …”
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Chop suey and sushi from sea to shining sea : Chinese and Japanese restaurants in the United States /

Table of Contents: “…The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. …”
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Routledge handbook of food in Asia /

Table of Contents: “…Geographies of fusion : re-imagining singaporean and Malaysian food in global cities of the West / Jean Duruz -- Finding France in flour : communicating colonialism in French Indochina through bread / Nicholas Tosaj -- Japanese culinary mobilities : the multiple globalizations of Japanese cuisine / James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, David Wank -- Food and identity construction : the impact of colonization in Indonesian society / Christina Nope-Williams -- Searching for culinary footprints : a question of cultural identity kristang foodways and the Portuguese culinary legacy in Melaka / Paula Arvela -- Cooking in the Hmong cultural kitchen / Hongyan Yang -- Eating of wood : the practice of mokujiki in Japan / Jon Morris -- Cooking for demons, soldiers and commoners : history of a ritual meal in Java / Jiri Jakl -- Enjoying a dangerous pleasure : the evolution of pufferfish consumption in modern Japan / Chunghao Pio Kuo -- Crossing Japanese rice products with Italian futurism : fortune cookies, onigiri and arancini as communicant rice-bites / Annette Condello -- Food writing and culinary tourism in Singapore / Donna Lee Brien -- Her hunger knows no bounds : female-food relationships in Korean dramas / Eunice Lim Ying Ci and Liew Kai Khiun -- Untouched by human hands : making and marketing milk in Singapore, 1900-2007 / Nicole Tarulevicz -- Feasting on the other : performing authenticity and commodifying difference in celebrity chefs' food and travel television programmes / Jacqui Kong -- Sauce in the bowl, not on our shirt : food pedagogy and aesthetics in Vietnamese ethnic food tours to Cabramatta, Sydney / Rick Flowers and Elaine Swan -- Uncle's body : food, obesity & the risk of middle class lifestyles in urban India / Michiel Baas -- Shaping nutrition : the role of state institutions in the production of nutritional knowledge in maoist China / Renée Krusche -- Protect agriculture and food safety! …”
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Encyclopedia of food and culture /

Table of Contents: “…Food Production, History of -- Food Riots -- Food Safety -- Food Security -- Food Stamps -- Food Studies -- Food Supply and The Global Food Market -- Food Supply, Food Shortages -- Food Trade Associations -- Food Waste -- Foodways -- France -- Food and Cuisine in France -- Northern French Cuisines -- Southern French Cuisines -- Tradition and Change in French Cuisine -- Wine and the French Meal -- French and British Cooking -- French Fries -- Frozen Foods -- Fruit -- Citrus Fruit -- Temperate Fruit -- Tropical and Subtropical Fruit -- Frying -- Functional Foods -- Fungi -- Fusion Cuisine -- Game -- Gamerith, Anni -- Gardening and Kitchen Gardens -- Gastronomy -- Gelatin -- Gender and Food -- Gene Expression, Nutrient Regulation Of -- Genetic Engineering -- Genetics -- Geography -- Geophagy -- Germany, Austria, Switzerland -- Gingerbread -- Goat -- Goodfellow, Elizabeth -- Government Agencies -- Government Agencies, U.S -- Grain Reserves -- Grapes and Grape Juice -- Gravy -- Greece, Ancient -- Greece and Crete -- Green Revolution -- Greenhouse Horticulture -- Grilling -- Grimod De La Reynière -- Halloween -- Hamburger -- Harvesting -- Health and Disease -- Health Foods -- Hearth Cookery -- Hédiard, Ferdinand -- Herbicides -- Herbs and Spices -- Herding -- Herodotus -- High-Technology Farming -- Hindu Festivals -- Hinduism -- Hippocrates -- Holidays -- Home Economics -- Homelessness -- Horse -- Horticulture -- Household -- Humor, Food in -- Hunger, Physiology of -- Hunger Strikes -- Hunting and Gathering -- Iberian Peninsula -- Iberian Peninsula: Overview -- Iberian Peninsula: Portugal -- Iberian Peninsula: Spain -- Ice Cream -- Icon Foods -- Immune System Regulation and Nutrients -- Inca Empire -- India -- Moghul India -- Northern India -- Southern India -- Indus Valley -- Inspection -- Intake -- International Agencies -- Intestinal Flora -- Inuit -- Iodine -- Iran -- Iron -- Iron Cookstove, The -- Islam -- Shiʻite Islam -- Sunni Islam -- Sufism -- Italy -- Northern Italy -- Southern Italy -- The Italian Meal -- Tradition in Italian Cuisine -- Jams, Jellies, and Preserves -- Japan -- Traditional Japanese Cuisine -- Contemporary Issues in Japanese Cuisine -- Judaism -- Kellogg, John Harvey -- Kitchen Gadgets -- Kitchens, Restaurant -- Korea -- Kwanzaa -- Labeling, Food -- Lactation -- Lamb Stew -- Language About Food -- Lapps -- Larousse Gastronomique -- Last Supper, The -- La Varenne -- Leaf Vegetables -- Legumes -- Lent -- Leslie, Eliza -- Lettuce -- Lipids -- Livestock Production -- Low Countries, The -- Lunch -- Luxury -- Macrobiotic Food -- Magic -- Maize -- The Natural History of Maize -- Maize as a Food -- Malnutrition -- Malnutrition: Protein-Energy Malnutrition -- Mammals -- Mammals, Sea -- Margarine -- Marinating and Marinades -- Marketing of Food -- Marketing of Food: Alternative (Direct) Strategies -- Meal -- Meals on Wheels -- Meat -- Meat, Salted -- Meat, Smoked -- Medici, Catherine De' -- Medicine -- Medieval Banquets -- Mediterranean Diet -- Mesopotamia, Ancient -- Metabolic Imprinting and Programming -- Metaphor, Food as -- Mexico -- Mexico and Central America, Precolumbian -- Microbiology -- Microorganisms -- Microwave Oven -- Middle Ages, European -- Middle East -- Military Rations -- Milk, Human -- Minerals -- Mollusks -- Mood -- Mustard -- Myth and Legend, Food in -- Naming of Food -- National Cuisines, Idea of -- Natural Foods -- Niacin Deficiency (Pellagra) -- Noodle in Asia, The -- Noodle in Northern Europe, The -- Nordic Countries -- Nostalgia -- Nouvelle Cuisine -- Nutraceuticals -- Nutrient Bioavailability -- Nutrient-Drug Interactions -- Nutrients -- Nutrition -- Nutritional Anthropology -- Nutritional Biochemistry -- Nutritionists -- Nutrition Transition: Worldwide Diet Change -- Nuts -- Color Inserts.…”
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Giving wings to her team : a novel about learning to coach the Toyota Kata way / by Schwarz, Tilo, Liker, Jeffrey K.

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