“Raw fish, to many foreigners, spells trouble.
‘Raw fish!’ one can hear them scream, ‘how could anyone think of eating such a thing?'”
Tag: Japanese Food and Cooking
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 4
Part 1 | Part 2 | Part 3 Ch. 3: “Rice-Sandwiches” We’ve made it to the sushi chapter, readers!
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 3
Foreword and part 2 here. Ch. 2: Rice Dishes Like many chapters, this one starts off well, with an explanation that rice is the staple food of Japan (all 85 million inhabitants; now 1.27 million) and is served in a variety of ways; there follow instructions for washing and cooking rice. One thing I find…
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 2
Prior post: “Foreword” Ch.1 : Ingredients, or On Learning to Judge Foods Let’s talk learning foodways as part of your culture. If you are told that a certain food is gross by media, peers, family, or society at large, you will probably internalize that message on some level. Case in point: Brussels sprouts and liver and onions…
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 1
Japanese Food and Cooking (1956) Stuart Griffin Charles E. Tuttle Co: Publishers This was printed 27 times by 1981. Twenty-seven times! Content warning: a lot of causal historical racism, colonialism, classism, and sexism. My friends, knowing I love food history, gave me a copy of an English-language Japanese cookbook as a parting gift. It’s been…
