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Sushi bite of culture, aesthetics, and nature
Title
Sushi [electronic resource (video)] : bite of culture, aesthetics, and nature / JoongAng Broadcasting Corp.
Published
New York, N.Y. : Infobase, [2005], c2002.
Physical Description
1 streaming video file (19 min.) : sd., col., digital.
Local Notes
Access is available to the Yale community.
Notes
Encoded with permission for digital streaming by Infobase on Sept. 19, 2005.
Films on Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Title from distributor's description.
Access and use
Access restricted by licensing agreement.
Summary
There is an old Japanese adage that "the best food is that which is least prepared." This program looks at Kyoto-style sushi both as a delicacy and as a symbol of Japanese cultural aesthetics. Footage of Kitamura Norio and Kitakura Hiroyuki-two of Japan's foremost sushi chefs-illustrates their specialized approaches to oshi sushi and nigiri sushi while capturing the care they put into every step of the sushi-making process, from rice cooking and fish selection to placing the final garnish. In addition, the video provides information on Kyoto history.
Variant and related titles
Bite of culture, aesthetics, and nature
Films on demand.
Other formats
Original produced: JoongAng Broadcasting Corp, 2002
Format
Images / Online / Video & Film
Language
English
Added to Catalog
May 20, 2019
Series
Asian Masters: Cultural Traditions, Esoteric Arts
System details note
Mode of access: Internet.
System requirements: FOD playback platform.
Contents
Sushi: Nature and Art Combined (2:19)
Rice: The Main Ingredient in Sushi (4:24)
Sushi: Feasting First With the Eyes (2:54)
Sushi: A Bit of Nature and Culture (3:58)
Ayu Sushi: Kitamura Norio's Specialty (3:46)
Videorecording number
33899s Infobase
33903 Infobase
Subjects
Genre/Form
Educational films.
Internet videos.
Also listed under
Films for the Humanities & Sciences (Firm)
Infobase.
JoongAng Broadcasting Corp.
Bookmark As
Citation
