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Field name | Value |
---|---|
Reference | TX651 .K38 1946 |
Library/Archive | Michigan State University |
Title | Notes on Japanese cuisine |
Author/Creator | Katsumata, Senkichir? |
Date | 1946 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Tokyo, Japan |
Publisher | Japan Travel Bureau |
Document Type | Pamphlet |
Theme | Advertising and Marketing; Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | travel food - social aspects cooking seafood restaurant |
Cuisine | Japanese cuisine |
Description | Recipes for: sukiyaki, kabayaki, tempura, soba and sushi. |
Countries | Japan |
Places | Tokyo |
Language | English; Japanese |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |