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L'estetica del sapore. Un'arte giapponese. Ediz. italiana e inglese

Gangemi Editore

Edited by Damiani I. and Damiani S.
Italian and English Text.
Roma, 2010; paperback, pp. 32, col. ill., cm 30x21,5.
(Arti Visive, Architettura e Urbanistica).

series: Arti Visive, Architettura e Urbanistica

ISBN: 88-492-1881-8 - EAN13: 9788849218817

Subject: Collections,Essays (Art or Architecture),Societies and Customs

Places: Out of Europe

Extra: Oriental Art and Culture

Languages:  english, italian text   english, italian text  

Weight: 0.278 kg


But Japanese cuisine - unlike Italian cuisine - could be defined as a set of techniques on "preparing" food as opposed to "transforming" it: through their appearance, the ingredients have to preannounce the pleasure of the palate and remain as integral as possible even during their elaboration. There are strict rules in numbers, too: it is popular credence that there should never be more than three. Visitors to the exhibition entitled "The Aesthetics of Taste. A Japanese Art" will embark on a fascinating journey, in which that which is beautiful rivals with that which is good, and the "beauty" of a dish is an essential component of its "goodness" and vice-versa. If we consider this, it is easier for us to appreciate the attention for detail that goes well beyond the dish, from the choice of the crockery to the place where the meal is consumed.

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