Japan’s Cuisines reveals the great diversity of Japanese cuisine and also explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers will find out how and why tea cuisine came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are now reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local and personal identity.
