Used book - A Feast for the Eyes: The Japanese Art of Food Arrangement - Yoshio Tsuchiya
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The arrangement of Japanese dishes is traditionally an aesthetic and creative act. The result is an unsurpassed harmony between food and vessela harmony that captures the character of Japanese cuisine," observes Tsuchiya, chief curator of the Suntory Museum of Art in Japan. Here he explains techniques of arranging foods in season for presentation at dining and suggests types of vessels to be used: strategically placed mounds of vegetables, sliced fish and horseradish are served on flat earthenware dishes, square and round ceramic bowls contain delicate arrangements of various foods, soups are spooned into covered lacquer bowls, sake is poured from porcelain bottles into porcelain cups. A historic discussion of Japanese foods and utensils spanning 8000 bc (the Jomon period) to the present.
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