515573337

Washoku, Japanese food / [edited by] Masuko Kobori, Hiroshi Nabetani, Wallace Yokoyama and LinShu Liu

Kobori, Masuko [Herausgeber] ; Nabetani, Hiroshi [Herausgeber] ; Yokoyama, Wallace [Herausgeber] ; Liu, LinShu [Herausgeber]

Washington, DC : American Chemical Society, 2022

Washington, DC : ACS Publications

1 Online-Ressource (134 pages) : illustrations

ACS symposium series, 1947-5918 ; 1430

Distributed in print by Oxford University Press

Includes bibliographical references and index

978-0-8412-9738-8 ; 978-0-8412-9739-5

 

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"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."--...