• 美味寿司起源
  • Oishii: The History of Sushi
  • 作者:Eric C. Rath
  • 出版社代理人:Reaktion Books(英国)
  • 出版时间:2021年5月
  • 页数:224页(65幅插图,其中59幅全彩)
  • 已售版权:
  • 版权联系人:yayu@peonyliteraryagency.com
内容介绍

风靡全球的寿司和生鱼片几乎可以说是与日本料理划上等号。但你知道吗? 寿司起源其实是几千年前的中国。起初寿司是作为一种乳酸发酵的保存食物,主要用来将新鲜捕获的鱼腌制发酵处理。本书是第一本以英语撰写的寿司史,内容追溯了寿司如何从中国到日本再到国际的推演发展,以及寿司从街头小吃到高档美食的进化历程。其中还包括展现寿司的多样性及制作方法的传统原创食谱。本书由专研日本美食史的专家所撰写,对於喜爱寿司美食的读者来说,是一本读了可以了解寿司起源,以及认识其多样性和可续性的面貌等等。


书评

"Occupying a modest middle ground between cookbook and essay collection Rath's writing is light, unhampered by the weight of academia. He interjects personal asides, recalling tastes and experiences that add sparkle to his chronology of sushi. Ultimately, however, it's the lesser-known sushi knowledge that singles out Oishii as a must-own for hungry minds and sushi fanatics alike."

― Japan Times

 

"Informative, lovingly illustrated. . . . Starting with the medieval period and moving into the contemporary era, this comprehensive and very readable volume is best accompanied with a plate of sushi (and perhaps some sake) nearby. . . . Oishii means ‘delicious,’ and this describes the book from both a culinary and a visual perspective. The book is dotted with recipes, from the simple Five Lord’s Soup (‘Finely dice pickled fish and meat on a cutting board. Add water and boil. Use this as the basis for soup stock.’) to minnow sushi—for those with access to minnows, it’s ready to eat in one day—and how to select the right mackerel to avoid dried-out flesh. Complementing these are more contemporary recipes for home cooks, archival photographs and woodblock prints, and mouthwatering closeups of prepared sushi, making Oishii an enlightening treat for the senses."

― Digestible Bits and Bites

 

“Without a doubt the most definitive book I have ever read on what is now one of the world’s most popular foods. Rath’s Oishii is not only well-written and packed with fascinating, delicious information, but easy to read as well. It belongs on the bookshelf of any lover of good food.”

-- Ken Hom, OBE, author, chef, and TV presenter

 

“Deploying gorgeous visual material and exquisite detail from over a millennia of Chinese and Japanese written sources, Rath historicizes, regionalizes, and denationalizes the contested story of the birth and transformation of various kinds of sushi. He also shows how this modest dish went global as it acquired substantial cultural capital in the late twentieth century. A lucid and beautifully produced book.”

-- Krishnendu Ray, chair, Department of Nutrition and Food Studies, NYU Steinhardt

 

"Oishii means 'delicious' in Japanese, and this impressive book both nourishes and delights. Through prodigious research and recipes, Oishii carries us along sushi’s path from fermented fish to fresh. Rath’s narrative is revelatory as he traces sushi’s history in relation to culinary methodologies, nationalism, wartime rationing, global innovations, and more."

-- Darra Goldstein, founding editor of "Gastronomica" and author of "Beyond the North Wind"

 

"Rath’s smart, historically riveting, contemporarily grounded deconstruction of sushi kept me turning each page in anticipation of yet another fascinating fact on one of my most deeply loved foods. For chefs and food geeks, Oishii reveals a number of sushi methods heretofore not found in English and thus serves as an extremely valuable contribution to the landscape of Japanese food writing."

-- Nancy Singleton Hachisu, author of "Japan: The Cookbook"

 

关於作者

Eric C. Rath是University of Kansas大学专研日本前近代史的教授,他也是《Food and Fantasy in Early Modern Japan》一书的作者。