The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | TX724.5.J3 E33 1961 |
Library/Archive | Michigan State University |
Title | Typical Japanese cooking |
Author/Creator | Egami, Tomi |
Date | 1961 |
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 | Shibata Publishing Company |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes entertainment seafood animal products vegetables desserts |
Cuisine | Japanese cuisine |
Description | Concerned with teaching Americans about authentic Japanese food. Presenting readers with as simple a form of Japanese cooking as possible. Japanese food very concerned with the symbolism of presentation. |
Countries | Japan |
Places | Tokyo |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |