Meshi: A personal history of Japanese food

For Katherine Tamiko Arguile, the Japanese food her mother cooked was a portal to a part of her that sometimes felt lost in the past. In Japan, food is never just food: it expresses a complex and fascinating history, and is tied to tradition and spirituality intrinsic to Japanese culture.



Exploring the meals of her childhood through Japan's twenty-four sekki (seasons), Katherine untangles the threads of meaning, memory and ritual woven through every glistening bowl of rice, every tender slic...