- 出版社：University of California Press
- 出版年月：2010年 12月
- ISBN：9780520262270
- 装丁：HRD
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装丁について
- 言語：ENG
- 巻数・ページ数：258 p.
- 分類： 日本／開国以前
- DDC分類：394.120952
- 内容紹介：
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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868.