By Barak Kushner
According to study in chinese language and jap, in addition to interviews with comedians, nutrients provider pros, leisure managers, store-owners, clients, and students of nutrients historical past, Kushner explores the background of ramen and Japan's noodle tradition during the last 1,000 years.
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Extra resources for Slurp! A Social and Culinary History of Ramen - Japan's Favorite Noodle Soup : Japan's Favorite Noodle Soup
The emotions and cultural weight attached to eating vary greatly across East Asia. Jia Huixuan, a well-known Chinese historian of food culture, is on target when he argues that Chinese historical texts discuss food and drink with much more reverence and frequency than Japanese documents. In Japan, however, a different myth exists and is promoted by government agencies. Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) continues to promulgate the dubious claim that Jap anese traditional cuisine has always been healthy and tasty, and the envy of the world from the outset.
28 For excellent insight into the manner in which much of this culture started in India and made its way east through Buddhist travels, see John Kieschnick, The Impact of Buddhism on Chinese Material Culture. 29 For reasons of clarity and space I have mostly left Korea out of this discussion concerning the transmission of ideas and technology from China to Japan but the early kingdoms on the Korean peninsula and the subsequent Yi dynasty after the fourteenth century played crucial roles in the evolution of exchange and thus the development of Japanese cuisine and identity.
82–83. 36 chapter two ceremonies. Records from the Engishiki show that portions of noodles arranged as ropes of lighting were components of some ceremonies. The Japanese did not possess advanced milling technology at this stage, so anything made with flour was an expensive treat. Such foodstuffs were brought out for special festivals and events with particular religious meaning. On such days people feasted on noodles.