WorldCat Identities

Ishige, Naomichi 1937-

Overview
Works: 319 works in 575 publications in 4 languages and 2,620 library holdings
Genres: History  Dictionaries  Conference papers and proceedings  Bibliography  Anecdotes 
Roles: Author, wst, Other, Editor
Classifications: GT2853.J3, 394.10952
Publication Timeline
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Most widely held works about Naomichi Ishige
 
Most widely held works by Naomichi Ishige
Asian flavours : creating architecture for culinary culture( )

3 editions published in 2015 in English and held by 431 WorldCat member libraries worldwide

"Ceremonies, rituals und traditions -- as well as the fascinating combinations of flavours and ingredients, the culinary customs of Asian countries also arouse great interest. This book presents the projects of Asian and European architects on both continents, ranging from tea houses and sake bars through to entire restaurants. Enhanced with selected recipes and essays, the book is also a travel guide to Europe's many special Asiatic spaces."--
A dictionary of Japanese food : ingredients & culture by Richard Hosking( )

2 editions published in 1996 in English and held by 372 WorldCat member libraries worldwide

At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Di
The history and culture of Japanese food by Naomichi Ishige( Book )

14 editions published between 2000 and 2016 in English and held by 264 WorldCat member libraries worldwide

"Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary tradition reached its culmination (between 1640 and 1860), and on to the present day. This evolution is traced for typical dishes of all periods, condiments, beverages, ingredients, methods of preparation, etiquette, the aesthetics of presentation, eating implements and cooking utensils in the social, political, and economic contexts of their consumption and use. Topics include the spread of soy sauce, the design of Japanese food, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan. It makes a unique contribution to the study of Japanese culture, and of culinary history as a whole."--Jacket
The Galela of Halmahera : a preliminary survey by Naomichi Ishige( Book )

11 editions published in 1980 in English and held by 111 WorldCat member libraries worldwide

Japanese civilization in the modern world : life and society by Tadao Umesao( Book )

5 editions published in 1984 in Japanese and held by 37 WorldCat member libraries worldwide

Umesao Tadao chosakushū by Tadao Umesao( Book )

in Japanese and held by 29 WorldCat member libraries worldwide

Katei no shokuji kūkan( Book )

4 editions published between 1989 and 1999 in Japanese and held by 28 WorldCat member libraries worldwide

Nihon no shokubunkashi : Kyūsekki jidai kara gendai made by Naomichi Ishige( Book )

2 editions published in 2015 in Japanese and held by 24 WorldCat member libraries worldwide

Nihon no shokuji bunka by Isao Kumakura( Book )

2 editions published in 1999 in Japanese and held by 23 WorldCat member libraries worldwide

Jinrui no shokubunka( Book )

4 editions published between 1998 and 2007 in Japanese and held by 23 WorldCat member libraries worldwide

Oishii! Essen in Japan = Oishii( Book )

1 edition published in 2016 in German and held by 23 WorldCat member libraries worldwide

Shinseiki bijuaru daijiten = The millennium encyclopedic lexicon( Book )

4 editions published between 1998 and 2004 in Japanese and held by 23 WorldCat member libraries worldwide

Shokuji no bunmeiron by Naomichi Ishige( Book )

9 editions published between 1982 and 2016 in Japanese and Chinese and held by 23 WorldCat member libraries worldwide

Ronshū Higashi Ajia no shokuji bunka( Book )

4 editions published in 1985 in Japanese and held by 22 WorldCat member libraries worldwide

Nihon no fūdo to shoku( Book )

3 editions published in 1984 in Japanese and held by 22 WorldCat member libraries worldwide

Shoku no jōhōka( Book )

2 editions published in 1999 in Japanese and held by 22 WorldCat member libraries worldwide

Shōwa no sesōshi( Book )

3 editions published in 1993 in Japanese and held by 21 WorldCat member libraries worldwide

Chōri to tabemono( Book )

2 editions published in 1999 in Japanese and held by 21 WorldCat member libraries worldwide

Shokutaku bunmeiron : chabudai wa doko e kieta? by Naomichi Ishige( Book )

3 editions published in 2005 in Japanese and held by 20 WorldCat member libraries worldwide

Shoku no yukue : sōmokuji, bunken mokuroku, sōsakuin( Book )

2 editions published in 1999 in Japanese and held by 20 WorldCat member libraries worldwide

 
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Audience Level
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  Kids General Special  
Audience level: 0.48 (from 0.21 for Asian flav ... to 0.89 for Oishii! Es ...)

The history and culture of Japanese food
Covers
The history and culture of Japanese food
Alternative Names
Ishige, Naomichi

Ishige, Naomichi 1937-

Isige, Naomichi

Isige, Naomichi 1937-

Isige, Naomiti

Naomichi Ishige.

Исигэ, Наомити

석모직도 1937-

이시게 나오미찌 1937-

イシゲ, ナオミチ

イシゲ, ナオミチ 1937-

石手直道 1937-

石毛, 直道

石毛, 直道 1937-...

石毛直道

石毛直道 1937-

石毛直道 日本の文化人類学者、民族学者

Languages