Food for Thought
By Sarah Clarke • December 11, 2018
If you want to feast your eyes on some discussion instead of the actual dishes, you found the right place. If not, I have fooled you into thinking this post was about recipes. Mwahaha, got you.
Really though, read some of these if you want to know more.
Scholarly Articles:
The Essence of Japanese Cuisine will provide me a way in which to frame the entire foodscape of Japan, explaining different food regions and how they can vary throughout Japan’s different islands and provinces. This text will not only provide me with what a meal is comprised of, but also the historical and practical usage of such foods.
“Sushi in the United States” relates how the urban areas of Tokyo have transferred overseas to the United States and have been adopted. The comparison between the cuisine discussed here with the traditional cuisine found in The Essence of Japanese Cuisine exemplifies how the culinary arts transcend realms while making their own impact across civilizations.
Ramen is one of the central dishes associated with Japan, from the instant noodle cups to the advanced ramen shops found in major cities. The qualifying difference focuses on the broth and assorted items you pair with the noodles, as Reiffenstein explores throughout his discourse of ramen throughout Japan.
Popular Works:
“Tokyo Food Guide.” 11 Oct 2018, Japan-Guide.
This travel advertisement serves both as a guide to what are the most prominent foods in Tokyo are, as well as addressing what is found in Tokyo specifically. It focuses both on the food and the culture around it.
Kurematsu, Akiko. “A History of Tokyo in 8 Dishes.” 7 Jan 2018, Roads & Kingdoms.
Since Tokyo was not always the capital of Japan, there is a need to know what foods have grown with the growth of the new populous that emerged along with the city. This webpage helps me to understand how Tokyo has separated their food from other regions of Japan.
“Japanese Food Culture.” Web Japan.
This article focuses on the widespread culture that has been influenced by and influences food. One cannot discern a food properly unless it knows the proper culture and foundations that the food has come from.
Cookbooks:
NHK World. Dining with the Chef: Rika’s Tokyo Cuisine.
Rika Yukima is a well-practiced chef in the various fields of Japanese culinary arts. I much look forward to attempt making her various desserts such as Matcha and Caramel pudding.
I have had this cookbook for a couple years and it is what convinced me to pick Tokyo as my chosen area for this course. It features different broths, add-ins, and everything else you would need to make ramen at home while experiencing what it is like to be in a ramen shop in Tokyo.
Television Series:
Dining with the Chef. NHK Educational Corporation, 2018.
With the accompanying recipe list, Rika Yukima discusses her love and shares her recipes on one of the biggest networks in Japan, NHK. She cooks for these shows and exhibits her talents in making food. I will be watching this production to guide me through my various food adventures throughout this course and beyond.