WRITTEN IN FRENCH
Refined, tasty, healthy, balanced, with a rare aesthetic: fans from all over the world are full of praise for Japanese gastronomy. But do we know that sushi, makis, tempura and other tofu skewers are visible on works of art from the Edo period (between the 17th and mid-18th centuries...
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WRITTEN IN FRENCH
Refined, tasty, healthy, balanced, with a rare aesthetic: fans from all over the world are full of praise for Japanese gastronomy. But do we know that sushi, makis, tempura and other tofu skewers are visible on works of art from the Edo period (between the 17th and mid-18th centuries)? It was in fact at this time that the unique flavors linked to the use of kombu seaweed, yuzu, mochi and miso were invented, and still in cooking today. The scenes of fishing, harvesting, preparations, restaurants, banquets, seasonal picnics, in which the roles are played by fashionable actors, courtesans, or anonymous people, which punctuate the work through more of 100 prints, will appeal to both art lovers and gastronomy enthusiasts. Some photographs, a glossary and all Japanese onomatopoeia to talk about food complete this work.
French
256 pages
Éditions Flammarion
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