Food Culture

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Ochazuke is a quick and easy dish made simply by pouring Japanese tea over rice.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

In Japan, curry with rice is a national food almost on the same level as ramen noodles.

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

Sashimi is raw seafood served in thin slices. It is also called otsukuri.

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.

Today, though, there are a lot of stylish yakitori places that are like café bars, and it is not unusual for women to dine alone, or for couples to come on dates.

Although now sushi is a gourmet cuisine, it was first mainly eaten at food stands and considered as a simple fast food.

Like udon, soba noodles, made from buckwheat flour, are the typical Japanese noodles.

Yakiniku is a type of Japanese barbecue. In the US(United States), this type of cooking is sometimes called "Korean barbecue".

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

Oden is a dish made by simmering daikon, chikuwa, konnyaku, and a variety of other ingredients in a pot with soup.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as 'Why does the working class prefer sweet drinks over bitter?', 'Why do the affluent tend to roast their potatoes?', and 'What is so comforting about macaroni and cheese anyway?'

Seven Days of Kwanzaa Cooking: Celebrating Family and Culture Through Food is the perfect cookbook for those looking to add some cultural flavor to their holiday season. With traditional African-American recipes, this cookbook will take you on a culinary journey through the seven days of Kwanzaa, each day focusing on one of the Nguzo Saba principles.

Have you ever pondered... What led to the creation of the humble sandwich? Why does chocolate have that irresistible allure? What's the story behind our morning cup of coffee? Like the ever-curious, you've perhaps questioned the origins of these everyday items on your plate. Prepare yourself for an enlightening journey as you uncover your favorite foods' unexpected and perhaps slightly peculiar history.

As she strolls through her barrio, a young girl introduces listeners to the frozen, fruit-flavored treat that thrills Mexican and Mexican-American children. Create a masterpiece, make tough choices (strawberry or coconut?), or cool off on a warm summer's day—there's so much to do with a paleta.

Devouring Cultures brings together contributors from a wide range of disciplines including media studies, rhetoric, gender studies, philosophy, anthropology, literary criticism, film criticism, race theory, history, and linguistics to examine the ways food signifies both culture and identity. The essays in Devouring Cultures show how our choices about what we eat, where we eat, and with whom we eat are linked to identity and meaning.