Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture by Matt GouldingRice, Noodle, Fish: Deep Travels Through Japan's Food Culture by Matt Goulding

Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

byMatt Goulding

Hardcover | October 27, 2015

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2016 Travel Book of the Year by the Society of American Travel Writers

Finalist for the 2016 IACP Awards: Literary Food Writing

Named one of the Financial Times' "Best Books of 2016"

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.

This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

Title:Rice, Noodle, Fish: Deep Travels Through Japan's Food CultureFormat:HardcoverProduct dimensions:352 pages, 7.81 × 6.5 × 1.32 inShipping dimensions:7.81 × 6.5 × 1.32 inPublished:October 27, 2015Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0062394037

ISBN - 13:9780062394033

Reviews

Rated 5 out of 5 by from The best food travel book on Japan Rice, Fish, Noodle is the Japanese food travel book that I have been searching for. I also suspect it could be the food travel book the world has been waiting for. So many books of this genre scrape the surface. They revisit the same old things. They offer up yet another tired old description of the long traditions and wacky (to Westerners) food of Japan. Sushi. Ramen. Kaiseki. Rice, Noodle, Fish blew me away because it goes so much deeper - and it's fitting that is in the subtitle. First - there is so much more respect for the place. I think it comes from the book team living and breathing food culture. Don't worry - it's not pretentious. Second - the seven city tour of Japan exposes so many wonderful regional approaches, so many wonderful stories, and so many places you will want to visit. So much of the cuisine — and the people who make it - comes alive in this book. This is truly the best place to start to dive into the food culture of Japan. It will have you looking for more. Just don’t start on an empty stomach!
Date published: 2017-09-02
Rated 4 out of 5 by from Fascinating Insight into Obsession with Japanese Food This is part travel lit, part food lit, part history and part cultural study. It is fascinating, insightful look at food culture of country and the artists known for their dedication and craftsmanship that goes beyond just eating. The writing is good, very good and suits this type of a book. At times full of humor and a lot of mouth watering descriptions, while I was reading the book I wanted a bowl of Ramen, pickled bamboo shoots and a plate of Okonomiyaki to sate my hunger. But what I loved the most is that via this book, I got insight into the personal lives of these dedicated artists, in their pursuit to perfection and keeping the tradition of Japanese cuisine alive while fearing the change and lost of the same.
Date published: 2015-10-16

Editorial Reviews

"If this is the future of food writing, I love it."