ISBN:
9780841297388
Language:
English
Pages:
1 Online-Ressource (134 pages)
,
illustrations
Series Statement:
ACS symposium series 1430
Parallel Title:
Erscheint auch als
DDC:
394.120952
Keywords:
Cooking, Japanese
;
Diet
;
Food habits
Abstract:
"Explore the Health Benefits of Traditional Japanese Food. Traditional Japanese cuisine called “Washoku” was designated an Intangible Cultural Heritage by UNESCO in 2013 because of its harmonious blend of culture, nutrition, and beauty. Washoku incorporates knowledge of nature and sustainable food production to prepare food by traditional methods and presentation in a unique Japanese style. Washoku emphasizes a well-balanced diet that is associated with the high life expectancy in Japan. True gourmets enjoy Japanese meals not only for their taste but also for the artistic presentation and beauty. This book reviews the recent advancements in Japanese food research and the relationship between Japanese food and culture."--
Note:
Distributed in print by Oxford University Press
,
Includes bibliographical references and index
,
Japanese Food and Soy Processing Technology /
,
Soup Consumption Inversely Correlates with the Risk of Obesity: A Systematic Review /
,
Characteristics of WASHOKU: Japanese Traditional Dietary Culture, Compared with Sustainable Healthy Diets Based on Nutrition-Sensitive Agriculture and Food Systems /
,
The SMART Washoku Concept - Based on Japanese Diet and Implemented to Prevent Visceral Fat Accumulation /
,
Culinary History and Health Benefits of Brasenia Schreberi Leaf and Hydrocolloids /
,
Characteristics of Japanese Food and Its Culture /
,
Rice, the Symbolic Food of Japan /
,
Health Functions of Fermented Soybean Product Natto: Poly-Gamma-Glutamic Acid Reduces the Postprandial Blood Glucose Levels /
,
Digestive Property of Plant-Based Japanese Foods /
DOI:
10.1021/bk-2022-1430
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