Message from yreynoso

[Anonymous]

Today's lecture was very interesting from beginning to end. I really enjoyed Professor Yamashita's lecture about the beginning of Japanese food and the etymologies he described when naming dishes such as the namasu (raw meat), the niboshi, iriko ( dried anchovies, and the kabocha (pumpkin/squash), Okara (soybean lees); all these foreign names that sounded more interesting than appetizing until you have a visual. Interesting facts about appealing dishes that were created to not only feed but to honor the warriors according to their military ranks. Throughout history as Professor Yamashita described, warrior cuisine was more like a symbolic representation that denoted hierarchy, power, and class. For these meals, trays were highly symbolic. Dining was more like a private ritual where meals were ritualized and eaten in a specific order. Meals were prepared by "knifemen" and were served only to high ranking warriors. Too many facts and to interesting to digest in one sitting. This could be a very good way to present a lesson to my students where they can learn about the Japanese/Chinese Gastronomy from a historical context.
For another lesson I could research about nutrition and symbolic presentation of food on the table; about the ethics and the proper way to eat individual foods like soups, rice, noodles, and meats. The incredible variety of dishes, herbs, roots, and leaves that are mixed in the Japanese food makes me wonder about the nutritional value and the correlation between the Japanese healthy, slim frame that most people show and their longevity, along with their mental health. So many elements to analyze and study in small groups.
edited by yreynoso on 7/27/2016
edited by yreynoso on 7/27/2016