Illustrated Guide to Traditional Japan 2. Food and Seasonal Festivals.
Sully| N° d'inventaire | 23768 |
| Format | 15 x 22 |
| Détails | 157 p., paperback. |
| Publication | Vannes, 2020 |
| Etat | Nine |
| ISBN | 9782354323264 |
This second volume of the Illustrated Guide to Traditional Japan is divided into three parts. The first is dedicated to the many facets of Japanese food (washoku): high-end traditional meals (kaiseki ryôri), basic dishes, noodles, sushi, sashimi, condiments, wild plants, confectionery, teas, and alcoholic beverages. The second focuses on traditional tableware (shokki): porcelain, stoneware, knives, chopsticks, cooking equipment, and utensils for the tea ceremony. And the third provides an overview of the rites and festivals (nenjû gyôji) that punctuate Japanese life throughout the year. The entire book is presented in the form of a glossary, each entry of which is accompanied by a color illustration and detailed explanations. This guide will delight not only lovers of Japanese cuisine by describing the richness and subtlety of this culinary art, but also those interested in the other traditions of the archipelago, particularly ceramics and the annual cycle of celebrations. Thanks to information rarely found elsewhere, it allows us to gain a more precise idea of the Japanese art of living. A unique art of living based on frugality, restraint, aesthetics, and a keen sense of the impermanence of things. An art of living in the moment in close union with nature, the rhythm of the seasons, and the order of the universe.
This second volume of the Illustrated Guide to Traditional Japan is divided into three parts. The first is dedicated to the many facets of Japanese food (washoku): high-end traditional meals (kaiseki ryôri), basic dishes, noodles, sushi, sashimi, condiments, wild plants, confectionery, teas, and alcoholic beverages. The second focuses on traditional tableware (shokki): porcelain, stoneware, knives, chopsticks, cooking equipment, and utensils for the tea ceremony. And the third provides an overview of the rites and festivals (nenjû gyôji) that punctuate Japanese life throughout the year. The entire book is presented in the form of a glossary, each entry of which is accompanied by a color illustration and detailed explanations. This guide will delight not only lovers of Japanese cuisine by describing the richness and subtlety of this culinary art, but also those interested in the other traditions of the archipelago, particularly ceramics and the annual cycle of celebrations. Thanks to information rarely found elsewhere, it allows us to gain a more precise idea of the Japanese art of living. A unique art of living based on frugality, restraint, aesthetics, and a keen sense of the impermanence of things. An art of living in the moment in close union with nature, the rhythm of the seasons, and the order of the universe.