Pubpsher: Marshall Cavendish International Asia Pte Ltd
It is said that the soul of the home is the kitchen. And indeed, food is often how our loved ones express their care and concern for us, by pampering us with sumptuous homemade meals. In Chinese families, this typically means several side dishes served with a bowl of rice and a soup. But when we try to replicate these beloved dishes ourselves, our attempts sometimes fall short. Faced with this situation, Lace Zhang set out to observe and note down every detail as her grandma and auntie cooked, and then tested each recipe rigorously to ensure nothing was left out. Three Dishes One Soup is the result of Lace’s careful recording of her family’s recipes. With detailed explanations and step-by-step photographs, this book is the perfect guide for anyone longing for a taste of home and needing that extra bit of help in the kitchen.
The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Release on 2007-06-11 | by Sidney Cheung,Chee-Beng Tan
Resource, Tradition and Cooking
Author: Sidney Cheung,Chee-Beng Tan
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
Release on 2000-10-26 | by Michael Ashkenazi,Jeanne Jacob
An Essay on Food and Culture
Author: Michael Ashkenazi,Jeanne Jacob
Pubpsher: University of Pennsylvania Press
"It was a most exquisite repast, a veritable feast of the senses." Such is the fond memory of Michael Ashkenazi and Jeanne Jacob of a late summer meal in Japan which in every taste, texture, and aesthetic detail signaled the turning of the season. Vividly describing this and countless other fine meals, The Essence of Japanese Cuisine seats the reader at a table rich in culinary tradition. From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event. Their personal experiences as diners serve as sensory tools for examining Japanese cuisine and its place in Japanese society, and they draw as well on Japanese and other culinary studies from such writers as Goody, Harris, Brillat-Savarin, Fisher, Ishige, and Mennell. The book concludes by assessing some of the lessons that can be learned from the Japanese dining experience, especially as Japanese cuisine takes its place among world foods.
In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means 'one soup, three dishes' – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.
Finalist for the 2015 Helen Bernstein Book Award for Excellence in Journalism Longlisted for the Lionel Gelber Award for the Best Non-Fiction book in the world on Foreign Affairs An Economist Book of the Year, 2014 A New York Times Book Review Editor's Choice "One of the best analyses of the impact of Tiananmen throughout China in the years since 1989." --The New York Times Book Review On June 4, 1989, People's Liberation Army soldiers opened fire on unarmed civilians in Beijing, killing untold hundreds of people. A quarter-century later, this defining event remains buried in China's modern history, successfully expunged from collective memory. In The People's Republic of Amnesia, Louisa Lim charts how the events of June 4th changed China, and how China changed the events of June 4th by rewriting its own history. Lim reveals new details about those fateful days, including how one of the country's most senior politicians lost a family member to an army bullet, as well as the inside story of the young soldiers sent to clear Tiananmen Square. She also introduces us to individuals whose lives were transformed by the events of Tiananmen Square, such as a founder of the Tiananmen Mothers, whose son was shot by martial law troops; and one of the most important government officials in the country, who post-Tiananmen became one of its most prominent dissidents. And she examines how June 4th shaped China's national identity, fostering a generation of young nationalists, who know little and care less about 1989. For the first time, Lim uncovers the details of a brutal crackdown in a second Chinese city that until now has been a near-perfect case study in the state's ability to rewrite history, excising the most painful episodes. By tracking down eyewitnesses, discovering US diplomatic cables, and combing through official Chinese records, Lim offers the first account of a story that has remained untold for a quarter of a century. The People's Republic of Amnesia is an original, powerfully gripping, and ultimately unforgettable book about a national tragedy and an unhealed wound.
The first comprehensive book-length study in over half a century of the celebrated Japanese tea master Rikyu, considered the father of the Tea Ceremony (cha-no-yu) that fully contextualizes tea in politics, aesthetics, ritual and art