Post by Please Delete on Jun 7, 2015 21:25:19 GMT -5
Even though I still have some editing left to do, I'm officially making the Ryori Monogatari translation I've been working on live, and it can be found here: food.sengokudaimyo.com. For those who don't know, Ryori Monogatari is one of, if not the, oldest extant Japanese cookbook, with 20 chapters: the first 7 are lists of ingredients with different preparation methods, chapter 8-19 are different types of preparations, and chapter 20 has various other teachings and suggestions that apparently didn't go anywhere else. Although the text I was working from was from the mid-17th century, there are some thoughts that earlier editions may have been released as early as 1600 or 1610. Though technically post-period, many of the recipes given are noted in diaries and lists of banquet items in earlier times, and, in general, it is generally referenced in regards to late Sengoku Period food.
The Appendices are currently empty, but those will eventually have helpful information regarding the measurements, techniques, and other food items. I'm still considering how best to do footnotes and the like, and I'm trying to keep it simple. There is also, as I said, some editing of the translation left to do. So this is a rough open, but I wanted to get it out there before the class I'm teaching at Atlantian University next weekend.
Any constructive criticism is welcome. Eventually, I also hope to add more to the site about cooking and feasts, including information on the Heian style banquets and a brief history of feasting in Japan.
The Appendices are currently empty, but those will eventually have helpful information regarding the measurements, techniques, and other food items. I'm still considering how best to do footnotes and the like, and I'm trying to keep it simple. There is also, as I said, some editing of the translation left to do. So this is a rough open, but I wanted to get it out there before the class I'm teaching at Atlantian University next weekend.
Any constructive criticism is welcome. Eventually, I also hope to add more to the site about cooking and feasts, including information on the Heian style banquets and a brief history of feasting in Japan.
