Kyoto Journal Issue 93: Food
$40.00
Description:
Issue 93 of Kyoto Journal explores food in Asia and its power to connect people through tradition and innovation. This issue offers English readers key insights from chefs on the meaning of food, alongside family stories that highlight the significance of specific dishes and preparations. It also delves into the deeper cultural and spiritual dimensions of food through religious perspectives and poetry. A special feature examines Kyogashi, showcasing the artistry of Japanese confectionery. This beautifully crafted edition serves as both an insightful read and a lasting tribute to Asian culinary excellence.
Beyond the cutting board
KJ’s John Ashburne and Susan Pavloska sits down with several of Japan’s veteran and Michelin-starred chefs, Narisawa Yoshihiro and Murata Yoshihiro among them, to discuss, their sense of responsibility towards the future of gastronomy and the natural world.
Tsukiji: Memories of a market
Singaporean photographer Joel Fong on Tokyo’s iconic fish market and troubled relocation to Toyosu.
Family Stories
A Chinese family makes jiaozi in their tiny Tokyo apartment to celebrate the New Year. After school, a young girl sumptuously slurps her North Korean grandmother’s miyeokguk soup in a California retirement home: Writers share the ways food connects them with their legacy and the people they cherish.
Food from beyond the Bridge of Dreams
Anthropologist Kaori O’Connor investigates kaiseki cuisine’s premodern origins to explain why it is much more than elegant morsels of gastronomical delights.
An Edible Alphabet
Twenty-six letters, twenty-six writers and about that many photographers and artists: presenting a collection of food for your enjoyment.
Bringing the taste of Zen to Berlin
KJ’s director speaks with Bernd Schellhorn on bringing shojin ryori (Buddhist vegetarian cuisine) to Germany and how he applies his primary training as an artisan.
Measurements:
128 pages
History:
Founded (1987) in a city with rich culture and customs, Kyoto Journal aims to explore, celebrate, and spread the traditional and contemporary life of Japan with an Asian-wide perspective. As a Japanese non-profit organization and an all-volunteer based publication, Kyoto Journal has attracted a wide diversity of devoted and engaged contributors. Coming from a place of respect and reverence for the Asian community, Kyoto Journal’s goals are for excellence in writing, art, design, and photography. Kyoto Journal currently publishes one print magazine/book as well as two digital magazine issues per year. The engaging and stimulating themes inside Kyoto Journal maintain an unlimited shelf-life and can be enjoyed for years to come.
Issue 93 of Kyoto Journal explores food in Asia and its power to connect people through tradition and innovation. This issue offers English readers key insights from chefs on the meaning of food, alongside family stories that highlight the significance of specific dishes and preparations. It also delves into the deeper cultural and spiritual dimensions of food through religious perspectives and poetry. A special feature examines Kyogashi, showcasing the artistry of Japanese confectionery. This beautifully crafted edition serves as both an insightful read and a lasting tribute to Asian culinary excellence.
Beyond the cutting board
KJ’s John Ashburne and Susan Pavloska sits down with several of Japan’s veteran and Michelin-starred chefs, Narisawa Yoshihiro and Murata Yoshihiro among them, to discuss, their sense of responsibility towards the future of gastronomy and the natural world.
Tsukiji: Memories of a market
Singaporean photographer Joel Fong on Tokyo’s iconic fish market and troubled relocation to Toyosu.
Family Stories
A Chinese family makes jiaozi in their tiny Tokyo apartment to celebrate the New Year. After school, a young girl sumptuously slurps her North Korean grandmother’s miyeokguk soup in a California retirement home: Writers share the ways food connects them with their legacy and the people they cherish.
Food from beyond the Bridge of Dreams
Anthropologist Kaori O’Connor investigates kaiseki cuisine’s premodern origins to explain why it is much more than elegant morsels of gastronomical delights.
An Edible Alphabet
Twenty-six letters, twenty-six writers and about that many photographers and artists: presenting a collection of food for your enjoyment.
Bringing the taste of Zen to Berlin
KJ’s director speaks with Bernd Schellhorn on bringing shojin ryori (Buddhist vegetarian cuisine) to Germany and how he applies his primary training as an artisan.
Measurements:
128 pages
History:
Founded (1987) in a city with rich culture and customs, Kyoto Journal aims to explore, celebrate, and spread the traditional and contemporary life of Japan with an Asian-wide perspective. As a Japanese non-profit organization and an all-volunteer based publication, Kyoto Journal has attracted a wide diversity of devoted and engaged contributors. Coming from a place of respect and reverence for the Asian community, Kyoto Journal’s goals are for excellence in writing, art, design, and photography. Kyoto Journal currently publishes one print magazine/book as well as two digital magazine issues per year. The engaging and stimulating themes inside Kyoto Journal maintain an unlimited shelf-life and can be enjoyed for years to come.
Materials:
Magazine
Magazine
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