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000806312 019__ $$a1004698159
000806312 020__ $$a9781780236919$$q(electronic book)
000806312 020__ $$a1780236913$$q(electronic book)
000806312 020__ $$z9781780236438
000806312 020__ $$z1780236433
000806312 035__ $$a(OCoLC)ocn990849165
000806312 035__ $$a(MiAaPQ)EBC4882194
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000806312 050_4 $$aGT2853.J3$$bR38 2016eb
000806312 08204 $$a641.300952$$223
000806312 1001_ $$aRath, Eric C.,$$d1967-$$eauthor.
000806312 24510 $$aJapan's cuisines :$$bfood, place and identity /$$cEric C. Rath.
000806312 264_1 $$aLondon :$$bReaktion Books,$$c2016.
000806312 264_4 $$c©2016
000806312 300__ $$a1 online resource (278 pages) :$$billustrations
000806312 336__ $$atext$$btxt$$2rdacontent
000806312 337__ $$acomputer$$bc$$2rdamedia
000806312 338__ $$aonline resource$$bcr$$2rdacarrier
000806312 504__ $$aIncludes bibliographical references and index.
000806312 5050_ $$aWhat is traditional Japanese food? -- Tea cuisine and the origins of Japanese cuisine -- Rice and its identities -- The making of the modern boxed lunch -- National people's cuisine -- When local food became local cuisine -- Local food cultures in Saga, Kōchi and Hida.
000806312 506__ $$aAccess limited to authorized users.
000806312 588__ $$aDescription based on print version record.
000806312 650_0 $$aFood$$zJapan.
000806312 650_0 $$aFood habits$$zJapan.
000806312 650_0 $$aGastronomy$$zJapan.
000806312 852__ $$bacq
000806312 85280 $$bebk$$hProQuest Ebook Central
000806312 85640 $$3ProQuest Ebook Central$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=4882194$$zOnline Access
000806312 909CO $$ooai:library.usi.edu:806312$$pGLOBAL_SET
000806312 980__ $$aEBOOK
000806312 980__ $$aBIB
000806312 982__ $$aEbook
000806312 983__ $$aOnline