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Rosanjin
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This chapter integrates culinary nationalism in studying Kitaōji Rosanjin, the most celebrated epicurean of twentieth-century Japan, who has seemingly been raised to the status of culinary saint following the UNESCO award. As a restaurateur, Rosanjin developed a reputation for exacting standards in selecting fresh, local ingredients and for plating his dishes artistically on tableware he often designed himself. His ideals have inspired contemporary chefs and foodies alike and deeply inform idealized conceptions of washoku, such as the one presented by UNESCO. The chapter describes how Rosanjin attempted to elevate esteem for Japanese cuisine among his countrymen during the 1950s, far before Japanese cuisine was considered internationally desirable, by bombastically claiming its superiority over French and other national cuisines.
Title: Rosanjin
Description:
This chapter integrates culinary nationalism in studying Kitaōji Rosanjin, the most celebrated epicurean of twentieth-century Japan, who has seemingly been raised to the status of culinary saint following the UNESCO award.
As a restaurateur, Rosanjin developed a reputation for exacting standards in selecting fresh, local ingredients and for plating his dishes artistically on tableware he often designed himself.
His ideals have inspired contemporary chefs and foodies alike and deeply inform idealized conceptions of washoku, such as the one presented by UNESCO.
The chapter describes how Rosanjin attempted to elevate esteem for Japanese cuisine among his countrymen during the 1950s, far before Japanese cuisine was considered internationally desirable, by bombastically claiming its superiority over French and other national cuisines.