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FINE ART OF JAPANESE FOOD, THE

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FINE ART OF JAPANESE FOOD, THE
Yoshio Tsuchiya
Tokyo: Kodasha, 1985
165 p.
Edição: Inglês

ISBN 978-4770029300



In classic Japanese cuisine, all the senses are involved. Taste, smell, sight, touch, and even hearing contribute to a total, subtle harmony of beauty and flavor. But in particular it is the expert merging of food and vessel - minimalism achieved with great skill - that captivates. Each vessel is chosen for its color, shape, and compatibility and each should be a work of art.. Next, a complementary food styling is selected - perhaps the 'cedar-tree style' or the 'nestled style'. When the food is thoughtfully arranged in such plates, dishes, and bowls, they come alive; the savoriness of the food is visually augmented by splashes of colorful glazes and the fluid curves of the hand-crafted tableware. 'The fine art of Japanese food arrangement' introduces this traditional approach for the first time in English. It explores the intimacy between the eye and the palate and opens up a way to greatly increase one's pleasure in the simple, creative, and universal act of eating.

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