Japan's cuisines: food, place and identity

Notes on translation

Introduction

1. What is traditional Japanese food?

2. Tea cuisine and the origins of Japanese cuisine

3. Rice and its identities

4. The making of the modern boxed lunch

5. National people's cuisine

6. When local food becomes local cuisine

7. Local food cultuures in Saga, Kōchi and Hida

Conclusion

References

Bibliography

Acknowledgements

Photo acknowledgements

Index.