Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture (Anglais) Relié – 27 octobre 2015
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Description du produit
Revue de presse
“Rice, Noodle, Fish isn’t just a travel document…it’s a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of.” (Men’s Journal)
“Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.” (Los Angeles Times)
“The world needs Roads & Kingdoms. It needs this book.” (Anthony Bourdain)
“A food connoisseur expertly unravels the intricate dance surrounding food in Japan” (Kirkus Reviews)
“Goulding successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine—using words. Encompassing Japan’s seven key regions, the author peels back the layers of access and entry, tradition, and history through the lens of food [in] this new breed of travel book.” (Library Journal (starred review))
“Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator,...and his unique, impeccably observed meals make the book a page turner.” (Eater.com Eater.com)
“The book reads like more of a travelogue than a true travel guide. And that’s what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan’s culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned.” (Associated Press)
“If this is the future of food writing, I love it.” (Tim Hayward, Financial Times)
Présentation de l'éditeur
Finalist for the 2016 IACP Awards: Literary Food Writing
Named one of the Financial Times' "Best Books of 2016"
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.
This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.
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Commentaires client les plus utiles sur Amazon.com
Roads & Kingdoms tells the story of place through food, history, people, and culture. If you are planning a trip to Japan, buy this book, without hesitation. I already had a trip to Japan planned, and the first two chapters have already convinced me that I will have a deeper understanding of what I'm about to experience because of this book. If you're not planning a trip to Japan, you will want to after reading this. It's making me want to plan a second trip to Japan already. The book is so rich in detail that I know I will only scratch the surface in my first visit. The prose is masterful, dense and engaging. It's a world beyond the typical travel guide that is little more than a list of trivia.
The supplementary information is extremely useful, and none of it is contained in the preview sample. For example, "The Rules of Sushi' details how to properly eat different types of sushi - both to avoid committing an accidental faux pas, as well as to enjoy it in the intended manner: no ginger (it's a palate cleanser), no wasabi in the soy sauce, and always eat nigiri sushi in one bite. It has pictures of different types of sushi, with the name of the item in both English and Japanese script.
It would be amazing if Roads & Kingdoms could update the Kindle version so the text of the entire book is legible in black and white. I even read the sample to check for formatting, since legibility is a very common problem on Paperwhite with anything other than plain black text. The pictures will of course need to be looked at on computer, phone, or color Kindle regardless, which is expected. Despite this, I am thrilled that I heard about this book on "Splendid Table". It will enrich my trip to Japan as well as my understanding of Japanese history and culture.
Now I have to go find some uni and plan a trip as soon as possible.
Perhaps not for the faint of heart since he does delve into ingredients not normally found in your California Sushi Bistro or Local Grinds lunch wagon. Vegetarians beware! While a some of his narrative would please the palate of even the most dedicated vegans the majority of the book is dedicated to a carnivore diet.
All in all a good read.
Matt Goulding does and excellent job of not only making your mouth water and your stomach grumble, but the way he describes the food, the region, even the history behind the food is fantastic!
If you enjoy traveling, food, or just want to know more about that bento box, or package of ramen, then you need to read this book.