The author not only wanted to discuss the beauty of Japanese cuisine but also to capture
its readers’ about culture in Japan. A strong point about the book’s methodology is how Japanese
people carefully plan and arrange food together, even the chinaware in order to complement one
another. Japanese cuisine is a study of unity and contrast. Raw fish served one ice is paired with
hot soup, Daikon oroshi (grated radish) is also served with hot dishes while wasabi (horseradish)
will be paired with a cold dish such as Sashimi, these dishes aren’t served together just by means
of convenience or coincidence but because they complement each other. And although it talks
about what food should be paired with which food it doesn’t discuss how the
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The volume underlines how the solid indigenous Philippine culture networks with
steady impacts from the West. The book gives a multicultural reference collection requiring
legitimate data on contemporary Asia that will catch readers ' eye. A few highlights of the volume
incorporate dialogs of the Tagalog, the essential ethnic gathering; the amalgamation of Christian,
society, and Muslim principles; the bahay kubo, the country house style; and the terrifically vital
Philippine family. An order, glossary, and various photographs enhance the book 's content. The
book didn’t give much information on the contemporary cuisine in the Philippines and did not
give out details on where the ingredients came from unlike in (Edelstein, 2011) [4]. The same
as(Alejandro,2015)[ [6], this book gave examples to Filipino Cuisines like the adobo, sinigang
and more. A major trend in Filipino food is how everything goes well with rice. Rice is the most
important meal and serves as the bed upon which all foods lie. Variations of meals are made with
the use of rice like the porridge (goto), sticky rice (suman), and can also be made into wine. The
book primarily discusses Filipino culture and traditions which includes art, festivals, history
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It gave only a chapter for cuisine and did not give much depth
information. As part of studying culture, food or cuisine will always be part of it. As the topic of
Food Culture in Asia, the book gave out data that will strengthen knowledge of the topic.
6) Alejandro, R. G. (2015). Food of the Philippines. Tuttle Publishing.
From the national dishes such as adobe, lechon and sinigang, to the fiery foods of the
Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of
tantalizing textures, flavors and colors. The book shows the unique flavors Filipino food