TY  - BOOK
AU  - Nihon ryōri akademī.
TI  - Introduction to Japanese cuisine: nature, history and culture 
SN  - 9784908325007
U1  - LUO 641.300952 J27 
PY  - 2015///
CY  - Tokyo, Japan
PB  - Shuhari Initiative
KW  -  Aliments Aspect social Japon
KW  - Food Social aspects Japan
KW  - Cooking, Japanese Pictorial works
N2  - INTRODUCTION TO JAPANESE CUISINE is the first in definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. Publisher
ER  -