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Meshi : a personal history of Japanese food

Arguile, Katherine Tamiko2022
For Katherine Tamiko Arguile, the Japanese food her mother cooked was a portal to a part of her that sometimes felt lost in the past. In Japan, food is never just food: it expresses a complex and fascinating history, and is tied to tradition and spirituality intrinsic to Japanese culture. Exploring the meals of her childhood through Japan's twenty-four sekki (seasons), Katherine untangles the threads of meaning, memory and ritual woven through every glistening bowl of rice, every tender slice of sashimi and each steaming cup of green tea. With rich, visceral prose, vivid insight and searing emotional honesty, Meshi ('rice' or 'meal') reveals the culture and spirit of one of the world's most beloved cuisines.
Main title:
South Melbourne, VIC ; Boon Wurrung Country : Affirm Press, 2022.©2022
408 pages : illustrations ; 23 cm.
Includes index.
Nanigoto ni mo shun ga aru = To everything, a season -- Usui = Rainwater -- Keichitsu = Insects awaken -- Shunbun = Spring equinox -- Seimei = Pure and clear -- Koku = Grain rains -- Rikka = Beginning of summer -- Shoman = Lesser ripening -- Boshu = Grain beards and seeds -- Geshi = Summer solstice -- Shosho = Lesser heat -- Taisho = Greater heat -- Risshu = Beginning of autumn -- Shosho = Manageable heat -- Hakuro = White dew -- Shubun = Autumn equinox -- Kanro = Cold dew -- Soko = Frost falls -- Ritto = Beginning of winter -- Shosetshu = Lesser snow -- Taisetsu = Greater snow -- Toji = Winter solstice -- Shokan = Lesser cold -- Daikan = Greater cold -- Risshun = Birth of spring.
9781922400703 (hbk)9781922400703
Dewey class:
LocationCollectionCall numberStatus/Desc
Brighton LibraryAdult Non Fiction - Biography641.595 ARGAvailable
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