The essence of Japanese cuisine
Subtitle: an essay on food and culture
By: Michael Ashkenazi and Jeanne Jacob.
Contributors: Jacob, Jeanne.
Publisher: University of Pennsylvania Press
Published: 2000
Place of publication: Philadelphia
Language: eng
Number of pages: 252
Subjects: Cookery, Japanese.; Japan -- Social life and customs.
Notes: Includes bibliographical references (p. 237-248) and index.

Includes filmography: p. 248.