Technology and Taste in East Asia: An Introduction

Abstract

Research Article| November 01 2020 Technology and Taste in East Asia: An Introduction Eric C. Rath Eric C. Rath Eric C. Rath is Professor of History at the University of Kansas, where he teaches courses on food history and premodern Japan. A specialist in Japanese food, his books include Food and Fantasy in Early Modern Japan (University of California Press, 2010), Japan's Cuisines: Food, Place and Identity (Reaktion Books, 2016), and the forthcoming Oishii: The History of Sushi (Reaktion Books, 2021). Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (4): 51–52. https://doi.org/10.1525/gfc.2020.20.4.51 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Eric C. Rath; Technology and Taste in East Asia: An Introduction. Gastronomica 1 November 2020; 20 (4): 51–52. doi: https://doi.org/10.1525/gfc.2020.20.4.51 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020 Article PDF first page preview Close Modal You do not currently have access to this content.