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…

Kitchen Library, 2013.08.19

In this much belated edition of Kitchen Library: “fun” with moving, I love Fremont, and retro food links.