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[ 洋図書 ] Traditional cuisine of the Ryukyu Islands : a history of health and healing / ( Japan library )

Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi. -- Japan Publishing Industry Foundation for Culture (JPIC), -- 2020, -- First English edition.

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中央 3階A 一般洋図書 F/383.8/T13/T 7114194734 配架図 Digital BookShelf
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ISBN 486658131X (hardcover)
ISBN13桁 9784866581316 (hardcover)
テキストの言語 英語                  
原文の言語 日本語    
分類：NDC10版 383.8199
個人著者標目 高木 凛,
生没年等 1947-
統一タイトル Dai Ryūkyū ryōrichō.
本タイトル Traditional cuisine of the Ryukyu Islands :
タイトル関連情報 a history of health and healing /
著者名 Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi.
その他のタイトル 大琉球料理帖
版表示 First English edition.
出版地・頒布地 Tokyo :
出版者・頒布者名 Japan Publishing Industry Foundation for Culture (JPIC),
出版年・頒布年 2020,
数量 144 pages :
他の形態的事項 illustrations (chiefly color) ;
大きさ 22 cm
一般注記 "This book is a translation of Dairyukyu ryoricho which was originally published in 2009 by Shinchosha Publishing Co., Ltd."--Title page verso.
書誌注記 Includes bibliographical references (pages 140-141)
内容注記 Part 1. The people and history behind Ryukyu cuisine -- Part 2. Foodstuffs used in Ryukyu cuisine. Grains ; Five grains and fermented foods ; Vegetables ; Gourds ; Seaweed ; Moss ; Livestock ; Fish ; Cooked foods ; Seafood ; Fruit
要約、抄録、注釈等 "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
著者標目 遠田 和子,
岩淵 デボラ,
統一タイトル(シリーズ副出標目) Japan library (Shuppan Bunka Sangyō Shinkō Zaidan)
シリーズ名・巻次 Japan library 
一般件名 Cooking, Japanese -- Ryukyu style.
Diet therapy -- History. -- Japan
地名件名 Japan.
Japan -- Okinawa-ken.
資料情報1 『Traditional cuisine of the Ryukyu Islands : a history of health and healing /』（Japan library）First English edition.　Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi.　Japan Publishing Industry Foundation for Culture (JPIC),　2020, （所蔵館：中央　 請求記号：F/383.8/T13/T　 資料コード：7114194734）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352049127

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