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The Movement to Reinvigorate Local Food Culture in Kyoto, Japan

Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

7

... (de St. Maurice 2012). Kyō yasai and other terms used to categorize the various vegetables grown in Kyoto can be quite confusing. Several months into my first round of fieldwork in Kyoto, I brought a Chinese friend with me to buy vegetables...

Making the Multi-Dimensional Taste of Japanese Cuisine Public

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

7

... emphasize the importance of the concept of hin’i (alternately, hin), a subdued and refined taste that is created with precision and restraint (de St. Maurice 2012). There is a parallel here with French cuisine, as the use...