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Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture (Hardcover)

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$37.50
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Staff Reviews


"Ramen is one of the few foods in Japan that comes with no rulebook"

This book--under Anthony Bourdain's new publishing imprint--keeps drawing me back. Now that even small cities like my hometown are moving beyond sushi lunch and bento boxes, I want help ordering the small dishes at an Izakaya. And I want to know if I'm going to really like okonomiyaki before I order it. If you are planning on a look around at your local Asian market, an outing to a Japanese restaurant, a visit to the Japan town in one of North America's largest cities, a weekend in Tokyo, or a train tour of Japan, this book is your guide. It can be read in any order, at any speed, and you will keep coming back for more.

— From Carla's Picks

Description


2016 Travel Book of the Year by the Society of American Travel Writers

Finalist for the 2016 IACP Awards: Literary Food Writing

Named one of the Financial Times' "Best Books of 2016"

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.

This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

About the Author


A James Beard Award–winning writer, Matt Goulding has never been better, writing in complete harmony with the book’s innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, nonne, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures in a breathtaking tribute the diversity of Italian regional food culture.

Praise For…


“[Goulding] manages to be entertaining, informative and inspirational as he recounts his many meals in one of the world’s most popular food destinations….[his] gift for phrasing and razor-sharp prose elevate what could have been yet another rote travelogue into something much better.”
— Publishers Weekly (starred review)

Rice, Noodle, Fish isn’t just a travel document…it’s a literary exploration of just what makes Japan the place that food lovers lay awake at night and dream of.”
— Men’s Journal

“Whether you’re the sort of person who brakes for a new ramen-ya or a neophyte who still thinks that a California roll is an acceptable sushi bar order, you’ll have fun, learn some things—and probably start looking up flights to Narita on Kayak after reading a few pages.”
— Los Angeles Times

“The world needs Roads & Kingdoms. It needs this book.”
— Anthony Bourdain

“A food connoisseur expertly unravels the intricate dance surrounding food in Japan”
— Kirkus Reviews

“Goulding successfully illuminates the vast and deep yet acute and precise palatal scale that is Japanese cuisine—using words. Encompassing Japan’s seven key regions, the author peels back the layers of access and entry, tradition, and history through the lens of food [in] this new breed of travel book.”
— Library Journal (starred review)

“Refusing to claim either expert or insider status makes Goulding both a fantastic and relatable narrator,...and his unique, impeccably observed meals make the book a page turner.”
— Eater.com Eater.com

“The book reads like more of a travelogue than a true travel guide. And that’s what makes it so refreshing. Goulding leaves you not just thoroughly informed about Japan’s culinary culture, but craving it. The result is enjoyable to read whether or not you have any travel planned.”
— Lisa Ko, author of The Leavers

“If this is the future of food writing, I love it.”
— Tim Hayward, Financial Times
Product Details
ISBN: 9780062394033
ISBN-10: 0062394037
Publisher: Harper Wave/Anthony Bourdain
Publication Date: October 27th, 2015
Pages: 352
Language: English