The Raw and the Cooked in Japanese cuisine
Using the famous culinary triangle theorized by Claude Lévi-Strauss, this paper tries to determine the place of the raw in the Japanese culinary model and to understand how it became so iconic. For this purpose, the research focuses on the relationship with the “milieu” and concentrates on cultural...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | URI:https://journals.openedition.org/aof, |
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| Prif Awduron: | , |
| Fformat: | Article ou chapitre numérique |
| Iaith: | Anglais |
| Cyhoeddwyd: |
Anthropology of food
2021
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| Pynciau: | |
| Mynediad Ar-lein: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Crynodeb: | Using the famous culinary triangle theorized by Claude Lévi-Strauss, this paper tries to determine the place of the raw in the Japanese culinary model and to understand how it became so iconic. For this purpose, the research focuses on the relationship with the “milieu” and concentrates on cultural explanations and historical evolution of modes of preparation and flavors. It appears that the primary purpose of the gastronomic process in Japan is to reveal the natural taste of food that will accompany rice. All modes of preparation and presentation tend towards this goal, for high cuisine but also for most traditional dishes. We conclude that the raw is not perceived to be a non-cultural product, but is simultaneously the starting and the ending point for the process of cultural appropriation of food. |
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