Open AccessThe Raw and the Cooked in Japanese cuisine
Author(s) -
Nicolas Baumert,
Ikuhiro Fukuda
Publication year - 2021
Publication title -
anthropology of food
Language(s) - English
Resource type - Journals
ISSN - 1609-9168
DOI - 10.4000/aof.12807
Subject(s) - taste , gastronomy , art , humanities , food culture , appropriation , product (mathematics) , sociology , aesthetics , food science , philosophy , geography , linguistics , chemistry , geometry , mathematics , archaeology , tourism
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