1,073 research outputs found
How Intangible is Japan's Traditional Dietary Culture?
This is the published version, also available here: http://dx.doi.org/10.1525/GFC.2012.12.4.1
Mealtime at a Tibetan Monastery
This is the published version, also available here: http://www.dx.doi.org/10.1525/gfc.2010.10.2.17
Remembering Zeami: The Kanze School and Its Patriarch
This is the publisher's official version, also available electronically from: http://dx.doi.org/10.1353/atj.2003.0027This article examines the history of the reception and popularization of the achievements
of nö’s founder, Zeami Motokiyo, as represented by three important actors of the Kanze
school: Kanze Motoakira (d. 1774), Kanze Sakon (d. 1939), and Kanze Hisao (d.
1978). Eric Rath describes how memories of Zeami helped these three actors to shape the
Kanze school’s performance practices and institutions. He reveals, too, how debate over
nö’s direction and essence has come to be framed in respect to the person considered to
be its patriarch.
Eric C. Rath is assistant professor of premodern Japanese history at the University of
Kansas. He is the author of several articles on the history of nö and the forthcoming
book The Ethos of Noh: Actors and Their Art (Harvard University Asia Center
Press)
Banquets Against Boredom: Towards Understanding (Samurai) Cuisine in Early Modern Japan
This is the publisher's version, also available electronically from: http://hdl.handle.net/1811/3628
Some Tasting Notes on Year-Old Sushi: Funazushi, Japan’s Most Ancient and Potentially Its Most Up-to-Date Sushi
Abstract: Funazushi, a fermented food made with crucian carp, is
often described as Japan’s most ancient form of sushi. This article
evaluates these historical claims and offers some tasting notes, exploring
traditional versions of the dish and new interpretations that
offer a possible future for sushi.
I could never write a global history of sushi without having
eaten what has been called the most “ancient form” of sushi, the
funazushi found in Shiga Prefecture (Hosking 1996: 43). So on a
recent trip to Japan I set aside two days to try to eat as much
funazushi as possible. This proved to be challenging for many
reasons, not the least of which was the taste of funazushi, which
many people find disagreeable. What I learned from the experience
was less about sushi’s past than a possibility for sushi’s
futur
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