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31 Okada Akio, ‘Bunmei kaika to shokumotsu’, in Nihon no shokubunka 8: Ibunka to
no sesshoku to juyō, ed. Haga N. and Ishikawa H. (Tokyo, 1997), p. 57.
32 Ishige, History and Culture of Japanese Food, p. 55.
33 Ishikawa Hiroko, ‘Nihon ni okeru sesshō kinrei to nikushoku no kihan’, Vesta, 24
(1996), pp. 21–2.
34 Susan Hanley, Everyday Things in Premodern Japan: The Hidden Legacy of
Material Culture (Berkeley, ca, 1997), pp. 65–6.
35 Harada, Rekishi no naka no kome to niku, pp. 146–7.
36 Michael Cooper, ed. and trans., This Island of Japon: João Rodrigues’ Account
of16th-century Japan (Tokyo and New York, 1973), pp. 237–8.
37 Kumakura Isao, ‘Enkyo to shite no shokutaku’, in Gendai Nihon bunka ni okeru
dentō to hen’yō: Shōwa no sesōshi, ed. Ishige N. (Tokyo, 1993), pp. 37–8.
38 Michael Cooper, ed., They Came to Japan: An Anthology of European Reports on
Japan, 1543–1640 (Berkeley, ca, 1965), p. 285.
39 Matsushita Michiko, Zusetsu Edo ryōri jiten (Tokyo, 1996), pp. 3–4.
40 Watanabe Minoru, Nihon shokuseikatsu shi (Tokyo, 1986), p. 53.
41 Okada, ‘Bunmei kaika to shokumotsu’, pp. 36–8.
42 Ishikawa, ‘Nihon ni okeru sesshō kinrei to nikushoku no kihan’, p. 25.
43 Nihon Fūzoku Gakkai, ed., Zusetsu Edo jidai shokuseikatsu jiten (Tokyo, 1989),
p. 28
44 Eiichi Kiyooka, trans., The Autobiography of Yukichi Fukuzawa (New York and
London, 1966), pp. 58–9.
45 Nihon Fūzoku Gakkai, Zusetsu Edo ryōri jiten, p. 379.
46 Emiko Ohnuki-Tierney, ‘We Eat Each Other’s Food to Nourish Our Body: The
Global and the Local as Mutually Constituent Forces’, in Food in Global History,
ed. R. Grew (Boulder, co, 1999), p. 252.
47 Ibid., pp. 252–4; Majima Ayu, ‘Nikushoku to iu kindai: Meijiki Nihon ni okeru
shokuniku gunji juyō to nikushokukan no tokuchō’, Ajia bunka kenkyū, 11 (2002),
pp. 214–15.
48 David Burton, The Raj at Table (London and Boston, ma, 1993); David Burton,
French Colonial Cookery: A Cook’s Tour of the French Speaking World (London,
2000); J.A.G. Roberts, China to Chinatown: Chinese Food in the West (London,
2002), pp. 66–70.
49 Harvey A. Levenstein, Revolution at the Table: The Transformation of the American
Diet (New York and Oxford, 1988), pp. 4, 21; John Burnett, Plenty and Want:
A Social History of Food in England from 1815 to the Present Day (London, 1989),
p. 69; C. Anne Wilson, ed., Eating with the Victorians (Stroud, 2004).
50 Kusama Shunrō, Yokohama yōshoku bunka kotohajime (Tokyo, 1999), pp. 106–7;
Okada, ‘Bunmei kaika to shokomutso’, pp. 51–6.
51 Wada Kunihei et al., ed., Nihon no shokuseikatsu zenshū 28: Kikigaki Hyōgo no
shokuji (Tokyo, 1992), p. 28.
52 Ann Yonemura, Yokohama: Prints from Nineteenth-century Japan (Washington, dc,
1990).
53 Ishige, The History and Culture of Japanese Food, p. 150.
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