- Home
- Cooking
- Regional & Ethnic
- JIKIFU (A Japanese Aesthetics of Taste)
JIKIFU (A Japanese Aesthetics of Taste)
List Price:
$80.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Shinichiro Ogata, Yoshiaki Nishino
Format:
Hardcover
Pages:
160
Publisher:
University of Tokyo Press (August 8, 2017)
Imprint:
University of Tokyo Press
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9784130802192
ISBN-10:
4130802194
Weight:
37.6oz
Dimensions:
7.8" x 11.6"
File:
TWO RIVERS-PERSEUS-Metadata_Only_Perseus_Distribution_Customer_Group_Metadata_20250917125346-20250918.xml
Folder:
TWO RIVERS
List Price:
$80.00
Case Pack:
16
As low as:
$61.60
Publisher Identifier:
P-PER
Discount Code:
A
Overview
Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career. In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo. This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements.
