Food and Fantasy in Early Modern Japan

要旨

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? This look at Japanese culinary history delves into the writings of medieval and early modern Japanese chefs to answer these and other questions, and to trace the development of Japanese cuisine from 1400 to 1868. The book shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. It offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes such as tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

主題