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)

Jeffrey W. Alexander, Brewed in Japan: The Evolution of the Japanese Beer Industry. Vancouver: UBC Press, 2013, xii + 303. Reprint: University of Hawaii Press. ISBN: 978-0824839536

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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