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Informationen zum Autor Jeanne Jacob is an agronomist and researcher on agroecology. She is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014). Klappentext This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue?This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work. Inhaltsverzeichnis Series Forewordvii Prefaceix Introductionxi Chronologyxvii Chapter One Food History1 Chapter Two Influential Ingredients25 Chapter Three Appetizers and Side Dishes57 Chapter Four Main Dishes75 Chapter Five Desserts95 Chapter Six Beverages111 Chapter Seven Holidays and Special Occasions129 Chapter Eight Street Food and Snacks147 Chapter Nine Dining Out165 Chapter Ten Food Issues and Dietary Concerns183 Glossary201 Bibliography215 Index223 Series Foreword Imagine a typical American breakfast: bacon, eggs, toast, and home fries from the local diner. Or maybe a protein-packed smoothie, sipped on the go to class or work. In some countries in Europe, breakfast might just be a small cookie and a strong coffee, if anything at all. A South African breakfast might consist of a bowl of corn porridge with milk. In Japan, breakfast might look more like dinner, complete with rice, vegetables, and fish. What we eat varies from country to country, and even region to region. The Global Kitchen series explores the cuisines of different cultures around the world, from the history of food and food staples to main dishes and contemporary issues. Teeming with recipes to try at home, these volumes will delight readers by discovering other cultures through the lens of a treasured topic: food. Each volume focuses on the culinary heritage of one country or one small group of countries, covering history and contemporary culture. Volumes begin with a chronology of major food-related milestones and events in the area, from prehistory to present. Chapters explore the key foods and meals in the country, covering the following topics:Food History; Influential Ingredients; Appetizers and Side Dishes; Main Dishes; Desserts; Beverages; Holidays and Special Occasions; Street Foods and Snacks; Dining Out; and Food Issues and Dietary Concerns. Chapters are textual, and each chapter is accompanied by numerous recipes, adding a hands-on component to the series. Sidebars, a glossary of important terms, and a selected bibliography round out each volume, providing readers with additional information and resources for their personal and scholarly research needs. Whether readers are looking for recipes to use for classes or at home, or to explore the histories and traditions of world cuisines, the Global Kitchen series will allow readers to fully immerse themselves in other cultures, giving a taste of typical daily life and tradition. Preface What is food like in Japan today? It is certainly not all raw fish, despite sushi and sashimi topping the list of Japanese diners' favorites. Nor is it always tem...
