Podcast appearances and mentions of Eric C Rath

What is “sweetness,” and how does its meaning change in communities over time? In this episode, Eric C. Rath and Takeshi Watanabe introduce some of the sweet substances of Japanese history, the subject of a special section on “The Power of Japanese Sweets and Sweeteners” in Gastronomica's latest issue. In conversation with Gastronomica's Dan Bender, Eric and Takeshi explore the theme of continuity and change in a culture by taking listeners through the complex history of sweets.Gastronomica is Powered by Simplecast.

Who were some of the first people ever to make wine? Images of ancient people of the Caucasus or France might come to mind. But what if we told you that wine was being made in ancient Japan, around the same time--or even earlier--than it was in the Caucuses? And even before sake was being made in Japan? Reporter Hannah Kirshner investigates.You can read Hannah's article on the history of winemaking in Japan for Food & Wine, and her latest book is Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town. Eric C. Rath's latest book is Oishii: The History of Sushi. Edward Slingerland's is Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's one of the most popular dishes in the world today, but the story of sushi can be traced back more than 2,000 years. The earliest records document a preserved fish dish in ancient China and it later became a medieval luxury in Japan, before evolving into a variety of different regional styles and recipes. Today, thanks to waves of migration from Japan, there is a veritable smorgasbord of international varieties… California roll, anyone?   Joining Rajan Datar to discuss the history of sushi are James Farrer, Professor of Sociology and Director of the Graduate Programme in Global Studies at Sophia University in Tokyo. He is the author of Globalisation and Asian Cuisines; Eric C. Rath is Professor of Premodern Japanese History at the University of Kansas in the US. He's the author of Oishii: The History of Sushi; and Michelin-starred Japanese sushi master, Endo Kazutoshi, who is head chef at The Rotunda in London. Presenter: Rajan Datar [Image: Young woman eating sushi; Credit: Getty Images]

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/east-asian-studies

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines. Jingyi Li is a PhD Candidate in Japanese History at the University of Arizona. She researches about early modern Japan, literati, and commercial publishing. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Eric C. Rath. Many of us know about sushi, but have you heard of funazushi? Historian Eric C. Rath shares his tasting notes from trying Japan’s most ancient form of sushi. The lessons learned from his two-day tasting spree in Japan allow us to ponder about possibilities of sushi’s future, taking a view from the past, including current environmental sustainability concerns. Eric C. Rath is a Professor in the Department of History at the University of Kansas.Photo Courtesy of Eric C. Rath.Meant To Be Eaten is powered by Simplecast.