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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


... (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


... 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...