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Publisher: International Relations Publisher
Year of issue: 2025
Series:
ISBN: 978-5-7133-1791-1
Cover type: твердый переплет 210 х 270 мм
Number of pages: 560 с. : ил.
Product Code: 1212
Availability: In Stock

УДК 641.5(520)(031) ББК 36.997(5Япо)я20

Japanese Food Culture : an encyclopedia

Name: Japanese Food Culture : an encyclopedia
Author: Арешидзе Л.Г., Крупянко М.И., Крупянко И.М.
ISBN: 978-5-7133-1791-1

Арешидзе Л.Г., Крупянко М.И., Крупянко И.М.

Nature has bestowed the Japanese archipelago with incredible diversity. This is reflected in Japanese cuisine. Traditional Japanese national cuisine is characterized by an abundance of fish and seafood, seasonal produce, visual finesse in which dishes are decorated with all kinds of plants and edible flowers, are low in calories and have undergone minimal thermal treatment. Every region of the country preserves its specific culture and way of life, which has become the basis of the unique Japanese nutrition system called washoku.

In 2013 UNESCO inscribed Japanese cuisine on the list of the Intangible Cultural Heritage of Humanity. Japanese cuisine, unlike other types of national cuisine, endeavours to use less fat and sugar, which makes is healthier, more balanced and wholesome.

What exactly is Japanese cuisine and what makes it special? The pages of this encyclopedia will give the reader answers to all these questions.

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