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About Meshi: A personal history of Japanese food
W Japonii jedzenie jest czyms wiecej niz tylko jedzeniemTytulowe meshi to gotowany ryz – najjasniejsza gwiazda japonskiej kuchni, ktora wskazuje droge wszystkim przyrzadzajacym azjatyckie potrawy.Juz w czasach starozytnych Japonia zyskala przydomek Mizuho no Kuni, czyli Kraina Obfitych Klosow Ryzu, a slow na okreslenie tego zboza jest w jezyku japonskim wiecej niz na okreslenie milosci.Japonski rok dzieli sie nad 24 sekki, czyli sezony. Bowiem, jak mawiaja Japonczycy, ???????? – wszystko ma swoja pore. Kazde sekki przynosi nowe smaki, a nawet nowa zastawe. Zasady korzystania z motywow sezonowych sa scisle przestrzegane: kimona w liscie klonu nie nosi sie wiosna, klusek mochi nie serwuje sie na talerzu w hortensje ani nie spozywa latem, a zima nie do pomyslenia jest podanie dania z makaronem somen w przezroczystej misce!Brzmi skomplikowanie? Nie szkodzi!Autorka zebrala 54 tradycyjne przepisy – miedzy innymi na tonjiru albo nasu dengaku – i opatrzyla je wspomnieniami i opowiesciami, dzieki ktorym mozemy poznac ten wyspiarski kraj od kuchni i zrozumiec, jak Japonczycy mysla o gotowaniu i ucztowaniu.Meshi to opowiedziana z subtelnym wdziekiem smakowita podroz przez kulture i rytualy, ktora na dlugo pozostanie w twojej pamieci.
Detailed Information
| Author: | Katherine Tamiko Arguile |
|---|---|
| Publication Year: | 2022 |
| File Size: | 7.6 |
| Format: | |
| Price: | FREE |
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