{"id":37761,"date":"2015-05-06T07:00:32","date_gmt":"2015-05-06T11:00:32","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=37761"},"modified":"2018-03-29T00:36:58","modified_gmt":"2018-03-29T04:36:58","slug":"ill-make-it-myself-add-a-dash-of-cultural-imperialism-japanese-food-and-cooking-1956-part-5","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2015\/05\/06\/ill-make-it-myself-add-a-dash-of-cultural-imperialism-japanese-food-and-cooking-1956-part-5\/","title":{"rendered":"I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 5"},"content":{"rendered":"

L.M. (CIR\u00a0Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>.\u00a0Ze works in international student exchange;<\/em>\u00a0writes\u00a0<\/em>I\u2019ll Make It Myself!<\/strong><\/a>,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan; and admins\u00a0The JET Alumni Culinary Group<\/a><\/strong>\u00a0on LinkedIn.<\/em><\/em><\/p>\n

\"9781462902408_p0_v2_s260x420-1\"<\/a><\/p>\n

Part 5\u00a0on a series about Stuart Griffin\u2019s Japanese Food and Cooking<\/em> (1956)<\/a>.\u00a0<\/strong><\/p>\n

If\u00a0sushi<\/em> is the engagement,\u00a0sashimi<\/em>, or raw fish, is the wedding. Now is the time to stop dabbling an plunge bolding into what may be regarded as the\u00a0pi\u00e8ce de r\u00e9sistance, in the accepted French sense, and what some may regard as just the piece to resist, other will regard as the one they cannot resist.<\/p>\n

Raw fish, to many foreigners, spells trouble.<\/p>\n

\u201cRaw fish!\u201d one can hear them scream, \u201chow could anyone think of eating such a thing?\u201d (36)<\/p><\/blockquote>\n

Click HERE to read MORE<\/strong><\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L.M. (CIR\u00a0Ishikawa-ken, Anamizu, 2009-11) is the editor of\u00a0The Ishikawa JET Kitchen: Cooking in Japan Without a Fight.\u00a0Ze works in international student exchange;\u00a0writes\u00a0I\u2019ll Make It Myself!,\u00a0a blog about food culture in Japan and the US; curates\u00a0The\u00a0Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in […]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7,70,396,6],"tags":[1335,1338,1337],"class_list":["post-37761","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-cookbook","tag-cultural-imperialism","tag-japanese-food-and-cooking"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t