Food Culture

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.

Learning Native Wisdom explains why achieving a sustainable culture is more important than any other challenge we face today. Although there are many measures of a society's progress, Holthaus warns that only a shift away from our current culture of short-term abundance, founded on a belief in infinite economic growth, will represent true advancement. In societies that value the longevity of people, culture, and the environment, subsistence and spirituality soon become closely allied with sustainability.

Steve Case was on the leading edge of the Internet revolution when he cofounded AOL in 1991. He was an entrepreneur in a business that hadn't even been invented, yet he saw how significantly his efforts could change not only America but the world. In The Third Wave, Case uses his insights garnered from nearly four decades of working as an innovator, investor, and businessperson to chart a path for future visionaries.

The "Ireland Travel Guide" is your passport to an immersive journey through the captivating landscapes, rich history, and vibrant culture of the Emerald Isle. This comprehensive guide serves as a trusted companion for both seasoned travelers and those embarking on their first Irish adventure. Spanning diverse chapters, the guide unfolds the layers of Ireland's geography, tracing its ancient history, exploring the dynamic urban centers, and venturing into the tranquil countryside.

"This book doesn’t offer easy answers, but it offers something better—a way of seeing our shared vulnerability as the starting point for understanding what’s breaking and what still might be saved.​​​​​​​​​​​​​​​" —Esmé Weijun Wang, author of The Collected...

Food samples are the plastic models of food that you see in glass cases outside restaurants.

Seven Days of Kwanzaa Cooking: Celebrating Family and Culture Through Food is the perfect cookbook for those looking to add some cultural flavor to their holiday season. With traditional African-American recipes, this cookbook will take you on a culinary journey through the seven days of Kwanzaa, each day focusing on one of the Nguzo Saba principles.

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as 'Why does the working class prefer sweet drinks over bitter?', 'Why do the affluent tend to roast their potatoes?', and 'What is so comforting about macaroni and cheese anyway?'

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Characterizing cultures, we utilize the word culture calmly when alluding to an assortment of musings and activities. I might want to start my endeavor to characterize cultures by an emphasis on three of its lexicon implications that I believe are huge to our comprehension of the general term - culture.

An exquisite exploration of the power of flowers, placing them at the center of the story of how evolution created the world we know today We live on a floral planet, yet flowers don’t get the credit they deserve. We admire them for their aesthetics, not their power. In this exquisite...

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Menchi katsu is a popular side dish on par with croquette.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

In the 1960s, chicken became a common food in Japan.

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.