Book Review: Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy’s Complete Japanese Cuisine) Hardcover – February 1, 2016. 215 p.

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Keywords: japanese cuisine; japanese culture; japanese food; japanese history

To cite this article

Nikitina L.V. Book Review: Introduction to Japanese Cuisine: Nature, History and Culture (The Japanese Culinary Academy’s Complete Japanese Cuisine) Hardcover – February 1, 2016. 215 p.. // Lomonosov Oriental Studies Journal. 2019. N 3, p.149–151

Nikitina L.V. (Lomonosov Moscow State University)

Abstract

A review of a book about Japanese food culture, published by the Japanese Culinary Academy in 2016 as the first volume in a series on Japanese cuisine.