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Japanese Foodways, Past and Present
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Table of Contents

Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

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The first English-language compilation of research on Japanese cooking and food culture

About the Author

Eric C. Rath is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Act.Stephanie Assmann is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

Reviews

"A pathbreaking volume on Japanese culinary history with great depth and scope." Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval "This groundbreaking collection of essays will be a boon to specialists, an inspiration to students, and a delight to anyone interested in Japanese food." Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese

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