Kids Library Home

Welcome to the Kids' Library!

Search for books, movies, music, magazines, and more.

     
Available items only
Print Material
Author Takagi, Rin, 1947- author.

Uniform Title Dai Ryky ryrich. English
Title Traditional cuisine of the Ryukyu Islands : a history of health and healing / Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi.

Publication Info. Tokyo : Japan Publishing Industry Foundation for Culture (JPIC), 2020.
©2020

Copies

Location Call No. OPAC Message Status
 Axe 2nd Floor Stacks  641.5952 T139t 2020    ---  Available
Edition First English edition.
Description 144 pages : illustrations (chiefly color) ; 22 cm.
text txt rdacontent
unmediated n rdamedia
volume nc rdacarrier
Series Japan library
Japan library (Shuppan Bunka Sangy Shink Zaidan)
Contents The people and history behind Ryukyu cuisine -- Foodstuffs used in Ryukyu cuisine: Grains -- Five grains and fermented foods -- Vegetables -- Gourds -- Seaweed -- Moss -- Livestock -- Fish -- Cooked foods -- Seafood -- Fruit.
Bibliography Includes bibliographical references (pages 140-141).
Summary "In recent decades, Okinawan cuisine has earned a place in the Japanese food scene due to its healthy diet. The recipes are the results of wisdom passed down through generations on the southern islands. Little is known, however, that their roots can be traced back to a nineteenth century guidebook on diet therapy which was written by a renowned doctor. Tokashiki Pechin Tsukan was the chief physician to the king of the Ryukyu Kingdom, as the islands were known for five centuries before they became Okinawa. Tsukan penned Gozen honzo in 1832, which can be directly translated as "medicinal foods placed on a tray and served to the king." From grains and vegetables to meat and fish, he took up 300 traditional Ryukyu foodstuffs, explaining their medicinal effects, the preparations required, and their effective combinations. This modern version of the Gozen honzo unveils the knowledge it contains, covering 60 ingredients and 70 recipes from the text to reproduce the various delicacies. The exceptional pictures radiate the richness of the dishes, and the additional commentary on culture provides deep insight into how people lived on the islands. This reading experience will lead you to understand that the Okinawan saying "food is kusuimun (medicine)" is truly so"-- Back cover.
Subject Cooking, Japanese -- Ryukyu style.
Diet therapy -- Japan -- History.
Functional foods -- Japan.
Cooking -- Japan -- Okinawa-ken.
Cooking. (OCoLC)fst01754966
Cooking, Japanese -- Ryukyu style. (OCoLC)fst01753430
Diet therapy. (OCoLC)fst00893321
Functional foods. (OCoLC)fst00936070
Japan. (OCoLC)fst01204082
Japan -- Okinawa-ken. (OCoLC)fst01207860
Genre/Form History. (OCoLC)fst01411628
Cookbooks.
Added Author Enda, Kazuko, translator.
Iwabuchi, Deborah Stuhr, translator.
Translation of: Takagi, Rin, 1947- Dai Ryky ryrich.
ISBN 9784866581316 (hardcover)
486658131X (hardcover)

 
    
Available items only