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Jikifu - A Japanese Aesthetics of Taste de Shinichiro Ogata,Yoshiaki Nishino
Descripción - Reseña del editor Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career. In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo. This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements. Biografía del autor Shinichiro Ogata is a designer and affiliate associate professor in the Intermediatheque Department at the University Museum, University of Tokyo. The founder of the design studio Simplicity, he practices his culinary works in his restaurants and confectionaries and has been frequently recognized and awarded for his design. Yoshiaki Nishino is a professor and director of the University Museum at the University of Tokyo.
Detalles del Libro
- Name: Jikifu - A Japanese Aesthetics of Taste
- Autor: Shinichiro Ogata,Yoshiaki Nishino
- Categoria: Libros,Arte, cine y fotografía,Fotografía
- Tamaño del archivo: 17 MB
- Tipos de archivo: PDF Document
- Descargada: 125 times
- Idioma: Español
- Archivos de estado: AVAILABLE
Descargar Jikifu - A Japanese Aesthetics of Taste de Shinichiro Ogata,Yoshiaki Nishino Libros Gratis en EPUB
Jikifu columbia university press jikifu a japanese aesthetics of taste shinichiro ogata introduction by yoshiaki nishino university of tokyo press main reviews contents excerpt links awards washoku or japanese cuisine was registered for the unesco intangible cultural heritages program in 2013 its transient beauty with natural ingredients
Jikifu a japanese aesthetics of taste by shinichiro jikifu washoku or japanese cuisine was registered for the unesco intangible cultural heritages program in 2013 its transient beauty with natural ingredients refined techniques and spatial sense has been the object of shinichiro ogatas work throughout his career
Jikifu a japanese aesthetics of taste ogata shinichiro jikifu a japanese aesthetics of taste hardcover august 8 2017 by shinichiro ogata author yoshiaki nishino introduction see all formats and editions hide other formats and editions price new from used from hardcover august 8 2017 please retry
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Introduction to japanese aesthetics toki introduction to japanese aesthetics february 8 2017 by toki travelers are drawn to japan as a shinto untouched by human hands means too that japanese cuisine favors the taste of natural ingredients unembellished by sauces tempura at its best brings out the essential taste of each vegetable
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