Traditional cuisine of the Ryukyu Islands : a history of health and healing / Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi
Takagi, Rin, 1947- author.; Enda, Kazuko, translator.; Iwabuchi, Deborah Stuhr, translator.; Translation of: Takagi, Rin, 1947- Dai Ryūkyū ryōrichō.
2020
TX724.5.J3 T295813 2020 (Mapit)
Available at General Collection

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Title Traditional cuisine of the Ryukyu Islands : a history of health and healing / Takagi Rin ; translated by Enda Kazuko and Deborah Iwabuchi
Author Takagi, Rin, 1947- author.
Uniform Title Dai Ryūkyū ryōrichō. English
Edition First English edition
ISBN 9784866581316 (hardcover)
486658131X (hardcover)
Published Tokyo : Japan Publishing Industry Foundation for Culture (JPIC), 2020
Copyright ©2020
Language English
Description 144 pages : illustrations (chiefly color) ; 22 cm
Call Number TX724.5.J3 T295813 2020
Dewey Decimal Classification 641.5952
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
Bibliography, etc. Note Includes bibliographical references (pages 140-141)
Added Author Enda, Kazuko, translator.
Iwabuchi, Deborah Stuhr, translator.
Translation of: Takagi, Rin, 1947- Dai Ryūkyū ryōrichō.
Series Japan library (Shuppan Bunka Sangyō Shinkō Zaidan)
Includes Translation of: Takagi, Rin, 1947- Dai Ryūkyū ryōrichō.
Record Appears in On-Campus Resources > Books
All Resources
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

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