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Bibliography |
| *Aji Communications on Japan's Dietary Culture.
Published by the Public Relations Department of Ajinomo Company, Inc., bi-monthly from
November, 1979 to February 1983. An amazing collection of articles by well-known Japanese and foreign food experts. There are some self-serving articles in here, but most are good, and provide information about Japanese food and culture that is unavailable elsewhere. *Collcutt, Martin, Jansen, Marius, and Kumakura, Isao. 1988. Cultural Atlas of Japan. *Detrick, Mia. 1992. Sushi. Chronicle Books, San Francisco. Itoh, Joan. 1976. Rice Paddy Gourmet. Tokyo: The Japan Times. This is a collection of columns that first appeared in the Japan Times. A good source of cultural information about food. The author lived for several years in a country village in Northern Japan. *Kaneyoshi, Nakayama. 1987. Pictorial Encyclopedia of Japanese Culture: The Soul and Heritage of Japan. Nihon Tokei Nihon. (Japan Statistical Yearbook). Tokyo: Nihon Tokei Kyokai. Statistics on every aspect of Japan; published yearly. *Mitsubishi Corporation. March 1991, Volume 1, No 1. Food Life in Contemporary Japan. Published biannually in March and September. *Mitsukuni, Yoshida. 1989. Naorai: Communion of the Table. Cosmo Public Relations Corp., Tokyo. Statistical Abstract of the United States. Washington, D.C.: U.S. Bureau of the Census.available on line at http://www.census.gov/prod/www/statistical-abstract-us.html *Steinberg, Rafael. 1976. The Cooking of Japan. Time-Life Books, New York. *Time Life Books. 1969. Recipes: The Cooking of Japan. Foods of the World. Time Life Books, New York. *Tsuji, Kaichi. 1972. Kaiseki: Zen Tastes in Japanese Cooking. *Tsuji, Shizuo. 1980. Japanese Cooking: A Simple Art. Tokyo: Kodansha International. Foreword by M. F. K. Fisher. A complete Japanese cookbook, written for foreigners who are interested in Japanese food. There are simple recipes, and more complex ones, all written in an easy to understand manner. Yoneda, Soei. 1982. Good Food From A Japanese Temple. Tokyo: Kodansha International. Written by a Buddhist nun, this book is a collection of vegetarian recipes. Many of the recipes are not typical, because it is temple food, but the taste is authentic, and Yoneda's comments on food and its place in Japanese culture are unequalled. |
| * starred items are available for free loan through the PIER Resource Library at the Yale Center for International & Area Studies, 34 Hillhouse Avenue, P.O. Box 208206, New Haven, CT 06520-8206. TEL: 203-432-9349; FAX: 203-432-9886; email: pier.resource@yale.edu or browse the library catalogue at http://www.yale.edu/pieris |
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