001373739 000__ 03057cam\\2200577\i\4500
001373739 001__ 1373739
001373739 003__ OCoLC
001373739 005__ 20210902003126.0
001373739 008__ 201228t20202020ja\a\\\\\b\\\\000\0\eng\d
001373739 010__ $$a2020436098
001373739 020__ $$a9784866581316$$q(hardcover)
001373739 020__ $$a486658131X$$q(hardcover)
001373739 035__ $$a(OCoLC)1228150175
001373739 040__ $$aHUA$$beng$$erda$$cHUA$$dOCLCO$$dGZN$$dOCLCO$$dWVU$$dMNN$$dDLC$$dOWU$$dWSL$$dOCLCO$$dOCLCF$$dCGP$$dIAK$$dEAU$$dOCL$$dIXA$$dCBY$$dISE
001373739 0411_ $$aeng$$hjpn
001373739 043__ $$aa-ja---
001373739 049__ $$aISEA
001373739 05014 $$aTX724.5.J3$$bT295813 2020
001373739 08204 $$a641.5952
001373739 1001_ $$aTakagi, Rin,$$d1947-$$eauthor.
001373739 24010 $$aDai Ryūkyū ryōrichō.$$lEnglish
001373739 24510 $$aTraditional cuisine of the Ryukyu Islands :$$ba history of health and healing /$$cTakagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi
001373739 250__ $$aFirst English edition
001373739 264_1 $$aTokyo :$$bJapan Publishing Industry Foundation for Culture (JPIC),$$c2020
001373739 264_4 $$c©2020
001373739 300__ $$a144 pages :$$billustrations (chiefly color) ;$$c22 cm
001373739 336__ $$atext$$btxt$$2rdacontent
001373739 336__ $$astill image$$bsti$$2rdacontent
001373739 337__ $$aunmediated$$bn$$2rdamedia
001373739 338__ $$avolume$$bnc$$2rdacarrier
001373739 4901_ $$aJapan library
001373739 504__ $$aIncludes bibliographical references (pages 140-141)
001373739 50500 $$gPart 1.$$tThe people and history behind Ryukyu cuisine --$$gPart 2.$$tFoodstuffs used in Ryukyu cuisine.$$tGrains ;$$tFive grains and fermented foods ;$$tVegetables ;$$tGourds ;$$tSeaweed ;$$tMoss ;$$tLivestock ;$$tFish ;$$tCooked foods ;$$tSeafood ;$$tFruit
001373739 520__ $$a"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"--$$cBack cover
001373739 650_0 $$aCooking, Japanese$$xRyukyu style.
001373739 650_0 $$aDiet therapy$$zJapan$$xHistory.
001373739 650_0 $$aFunctional foods$$zJapan.
001373739 650_0 $$aCooking$$zJapan$$zOkinawa-ken.
001373739 655_7 $$aCookbooks.$$2lcgft
001373739 7001_ $$aEnda, Kazuko,$$etranslator.
001373739 7001_ $$aIwabuchi, Deborah Stuhr,$$etranslator.
001373739 70012 $$iTranslation of:$$aTakagi, Rin,$$d1947-$$tDai Ryūkyū ryōrichō.
001373739 830_0 $$aJapan library (Shuppan Bunka Sangyō Shinkō Zaidan)
001373739 852__ $$bgen$$hTX724.5.J3$$iT295813 2020
001373739 909CO $$ooai:library.usi.edu:1373739$$pGLOBAL_SET
001373739 980__ $$aBOOK
001373739 980__ $$aBIB