Setsuyō ryōri taizen 節用料理大全 [or] Toryu setsuyō ryōri taizen 當流節用料理大全 [Complete Manual of Cuisine of Our School]
by TAKASHIMA, Shijo 高嶋吉井
- Used
- Condition
- See description
- Seller
-
New York, New York, United States
Payment Methods Accepted
About This Item
Title within illus. border, frontis., & 51 illus. in the text. Five vols. in one. 8vo, orig. wrappers (rubbed & a little defective, first leaf a little dusty), new stitching. Kyoto: Kikuya, [ca. 1714].
First edition of this notable gastronomy book; it is rather uncommon. The Shijo School of Cooking was established by professional chefs during the Muromachi period (ca. 1400-1550). These chefs specialized in preparing formal banquets for nobility. The text is a compilation of techniques and recipes taken from earlier noteworthy cookbooks of this school. There are details on cutting and slicing, the meanings of the dimensions of the long metal chopsticks, and numerous recipes.
The illustrations represent the elaborate seasonal displays of foods, with a particular focus on fish, seafood soups, poultry, and vegetables. A number of idealized menus are presented, along with rules about which foods go together and which do not. There are many illustrations depicting cutting and carving techniques. At the end of the text is a substantial section on remedying food poisoning, along with favored foods for people who are sick.
Nice copy.
❧ Rath, Food and Fantasy in Early Modern Japan, pp. 48, 69-70, 83, 94, 101, 107, 114, 147, & 219.
First edition of this notable gastronomy book; it is rather uncommon. The Shijo School of Cooking was established by professional chefs during the Muromachi period (ca. 1400-1550). These chefs specialized in preparing formal banquets for nobility. The text is a compilation of techniques and recipes taken from earlier noteworthy cookbooks of this school. There are details on cutting and slicing, the meanings of the dimensions of the long metal chopsticks, and numerous recipes.
The illustrations represent the elaborate seasonal displays of foods, with a particular focus on fish, seafood soups, poultry, and vegetables. A number of idealized menus are presented, along with rules about which foods go together and which do not. There are many illustrations depicting cutting and carving techniques. At the end of the text is a substantial section on remedying food poisoning, along with favored foods for people who are sick.
Nice copy.
❧ Rath, Food and Fantasy in Early Modern Japan, pp. 48, 69-70, 83, 94, 101, 107, 114, 147, & 219.
Reviews
(Log in or Create an Account first!)
Details
- Bookseller
- Jonathan A. Hill, Bookseller, Inc. (US)
- Bookseller's Inventory #
- 6854
- Title
- Setsuyō ryōri taizen 節用料理大全 [or] Toryu setsuyō ryōri taizen 當流節用料理大全 [Complete Manual of Cuisine of Our School]
- Author
- TAKASHIMA, Shijo 高嶋吉井
- Book Condition
- Used
- Quantity Available
- 1
- Keywords
- gastronomy, japan, japanese
Terms of Sale
Jonathan A. Hill, Bookseller, Inc.
5 day return guarantee, with full refund including shipping costs for up to 5 days after delivery if an item arrives misdescribed or damaged.
About the Seller
Jonathan A. Hill, Bookseller, Inc.
Biblio member since 2009
New York, New York
About Jonathan A. Hill, Bookseller, Inc.
By appointment
Glossary
Some terminology that may be used in this description includes:
- Wrappers
- The paper covering on the outside of a paperback. Also see the entry for pictorial wraps, color illustrated coverings for...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
- First Edition
- In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...