Specialty Food, Market Culture, and Daily Life in Early Modern Japan PDF Download
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Author: Akira Shimizu
Publisher: Rowman & Littlefield
ISBN: 1793618275
Category : Social Science
Languages : en
Pages : 193
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Book Description
This study is an unique approach to social and cultural history of Japan through the scope of food and food ways. In this book-length study of food markets in the early modern Japanese capital of Edo, Akira Shimizu draws a fascinating picture of early modern Japanese society where specialty foods—seasonal, regional, and hard-to-find delicacies that satisfied the palate of nation’s highest political authority, the shogun—served as a powerful nexus that connected different social groups. In the course of their daily lives, peasants, fisherfolks, and merchants, who made specialty food available at the market, were in constant negotiation with powerful wholesalers and government authorities in charge of procuring specialty foods of the highest qualities for the shogun’s Edo Castle. Utilizing a number of previously unused archival materials that reveals the lives of those at the bottom of the society, the book traces the production, supply, and handling of specialty foods and shows how ordinary people were empowered to assume control over the distribution of specialty food, eventually affecting their procurement for the shogunal kitchen. In doing so, they disrupted the existing market order on the shogunal requisition, and led to the reconfiguration of market relations.
Author: Akira Shimizu
Publisher: Rowman & Littlefield
ISBN: 1793618275
Category : Social Science
Languages : en
Pages : 193
Get Book Here
Book Description
This study is an unique approach to social and cultural history of Japan through the scope of food and food ways. In this book-length study of food markets in the early modern Japanese capital of Edo, Akira Shimizu draws a fascinating picture of early modern Japanese society where specialty foods—seasonal, regional, and hard-to-find delicacies that satisfied the palate of nation’s highest political authority, the shogun—served as a powerful nexus that connected different social groups. In the course of their daily lives, peasants, fisherfolks, and merchants, who made specialty food available at the market, were in constant negotiation with powerful wholesalers and government authorities in charge of procuring specialty foods of the highest qualities for the shogun’s Edo Castle. Utilizing a number of previously unused archival materials that reveals the lives of those at the bottom of the society, the book traces the production, supply, and handling of specialty foods and shows how ordinary people were empowered to assume control over the distribution of specialty food, eventually affecting their procurement for the shogunal kitchen. In doing so, they disrupted the existing market order on the shogunal requisition, and led to the reconfiguration of market relations.
Author: Akira Shimizu
Publisher: Lexington Books
ISBN: 9781793618269
Category : History
Languages : en
Pages : 192
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Book Description
This study examines early modern Japanese society through the lens of food and foodways. The author demonstrates how food empowered peasants, fisherfolks, and ordinary merchants to repeatedly challenge the established regulations for food trade and distribution.
Author: William E. Deal
Publisher: Oxford University Press, USA
ISBN: 0195331265
Category : History
Languages : en
Pages : 433
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Book Description
This book is an introduction the Japanese history, culture, and society from 1185 - the beginning of the Kamakura period - through the end of the Edo period in 1868.
Author: Constantine Nomikos Vaporis
Publisher: University of Hawaii Press
ISBN: 0824865243
Category : History
Languages : en
Pages : 335
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Book Description
Alternate attendance (sankin kotai) was one of the central institutions of Edo-period (1603–1868) Japan and one of the most unusual examples of a system of enforced elite mobility in world history. It required the daimyo to divide their time between their domains and the city of Edo, where they waited upon the Tokugawa shogun. Based on a prodigious amount of research in both published and archival primary sources, Tour of Duty renders alternate attendance as a lived experience, for not only the daimyo but also the samurai retainers who accompanied them. Beyond exploring the nature of travel to and from the capital as well as the period of enforced bachelorhood there, Constantine Vaporis elucidates—for the first time—the significance of alternate attendance as an engine of cultural, intellectual, material, and technological exchange. Vaporis argues against the view that cultural change simply emanated from the center (Edo) and reveals more complex patterns of cultural circulation and production taking place between the domains and Edo and among distant parts of Japan. What is generally known as "Edo culture" in fact incorporated elements from the localities. In some cases, Edo acted as a nexus for exchange; at other times, culture traveled from one area to another without passing through the capital. As a result, even those who did not directly participate in alternate attendance experienced a world much larger than their own. Vaporis begins by detailing the nature of the trip to and from the capital for one particular large-scale domain, Tosa, and its men and goes on to analyze the political and cultural meanings of the processions of the daimyo and their extensive entourages up and down the highways. These parade-like movements were replete with symbolic import for the nature of early modern governance. Later chapters are concerned with the physical and social environment experienced by the daimyo’s retainers in Edo; they also address the question of who went to Edo and why, the network of physical spaces in which the domainal samurai lived, the issue of staffing, political power, and the daily lives and consumption habits of retainers. Finally, Vaporis examines retainers as carriers of culture, both in a literal and a figurative sense. In doing so, he reveals the significance of travel for retainers and their identity as consumers and producers of culture, thus proposing a multivalent model of cultural change.
Author: Michael Ashkenazi
Publisher: Bloomsbury Publishing USA
ISBN: 0313058539
Category : Social Science
Languages : en
Pages : 232
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Book Description
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
Author: Guan Quan
Publisher: Routledge
ISBN: 1000327272
Category : Business & Economics
Languages : en
Pages : 528
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Book Description
The two-volume book studies the economic and industrial development of Japan and China in modern times and draws distinctions between the different paths of industrialization and economic modernization taken in the two countries, based on statistical materials, quantitative analysis and multivariate statistical analysis. The first volume analyses the relationship between technological innovation and economic development in Japan before World War II and sheds light on technological innovation in the Japanese context with particular emphasis on the importance of the patent system. The second volume studies the basic conditions and overall economic development of industrial development, chiefly during the period of the Republic of China (1912-1949), taking a comparative perspective and bringing the case of modern Japan into the discussion. The book will appeal to academics and general readers interested in economic development and the modern economic history of East Asia, development economics, as well as industrial and technological history.
Author: Merry White
Publisher: Univ of California Press
ISBN: 0520271157
Category : Cooking
Languages : en
Pages : 237
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Book Description
This fascinating book—part ethnography, part memoir—traces Japan’s vibrant café society over one hundred and thirty years. Merry White traces Japan’s coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America. White’s book takes up themes as diverse as gender, privacy, perfectionism, and urbanism. She shows how coffee and coffee spaces have been central to the formation of Japanese notions about the uses of public space, social change, modernity, and pleasure. White describes how the café in Japan, from its start in 1888, has been a place to encounter new ideas and experiments in thought, behavior, sexuality , dress, and taste. It is where a person can be socially, artistically, or philosophically engaged or politically vocal. It is also, importantly, an urban oasis, where one can be private in public.
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Category : Cooking
Languages : en
Pages : 403
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Book Description
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years.
Author: Kazuo Nishiyama
Publisher: University of Hawaii Press
ISBN: 9780824818500
Category : History
Languages : en
Pages : 324
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Book Description
Nishiyama Matsunosuke is one of the most important historians of Tokugawa (Edo) popular culture, yet until now his work has never been translated into a Western language. Edo Culture presents a selection of Nishiyama’s writings that serves not only to provide an excellent introduction to Tokugawa cultural history but also to fill many gaps in our knowledge of the daily life and diversions of the urban populace of the time. Many essays focus on the most important theme of Nishiyama’s work: the seventeenth to nineteenth centuries as a time of appropriation and development of Japan’s culture by its urban commoners. In the first of three main sections, Nishiyama outlines the history of Edo (Tokyo) during the city’s formative years, showing how it was shaped by the constant interaction between its warrior and commoner classes. Next, he discusses the spirit and aesthetic of the Edo native and traces the woodblock prints known as ukiyo-e to the communal activities of the city’s commoners. Section two focuses on the interaction of urban and rural culture during the nineteenth century and on the unprecedented cultural diffusion that occurred with the help of itinerant performers, pilgrims, and touring actors. Among the essays is a delightful and detailed discourse on Tokugawa cuisine. The third section is dedicated to music and theatre, beginning with a study of no, which was patronized mainly by the aristocracy but surprisingly by commoners as well. In separate chapters, Nishiyama analyzes the relation of social classes to musical genres and the aesthetics of kabuki. The final chapter focuses on vaudeville houses supported by the urban masses.
![Cooking through History [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/IOTNEAAAQBAJ?fife=w80-h100)
Author: Melanie Byrd
Publisher: Bloomsbury Publishing USA
ISBN: 1610694562
Category : Cooking
Languages : en
Pages : 808
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Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
