Government and Economy - *1. Abba P. Lerner: Economics of Employment. (New York: McGraw-Hill Co., 1951. Pp. xv, 397. $4.00.) - 2. David McCord Wright: Capitalism. (New York: McGraw-Hill Co., 1951. Pp. xvii, 246. $13.25.) - 3. Wallace Parks: United States Administration of its International Economic Affairs, (Baltimore: Johns Hopkins Press, 1951. Pp. xxv, 315. $5.00.)

Michael M. Gunter (ed.), Routledge Handbook on the Kurds, London and New York: Routledge, 2019, 483 pp., (ISBN: 9781138646643). Reviewed by Martin van Bruinessen, Utrecht University, The Netherlands Kardo Bokani, Social Communication and Kurdish Political Mobilisation in Turkey, Balti, Republic of Moldova: Lambert Academic Publishing, 2017, 252 pp., (ISBN: 978-3-330-33239-3) Reviewed by Michael M. Gunter, Tennessee Technological University, United States Emel Elif Tugdar & Serhun Al, eds., Comparative Kurdish Politics in the Middle East: Actors, Ideas, and Interests, Cham: Palgrave-MacMillan, 2018, pp. 235, (ISBN: 978-3319537146) Reviewed by Joost Jongerden, Wageningen University, The Netherlands Christoph Markiewicz, The Crisis of Kingship in Late Medieval Islam: Persian Emigres and the Making of Ottoman Sovereignty, Cambridge: Cambridge University Press, 2019, 364 pp, (9781108684842). Reviewed by Michiel Leezenberg, University of Amsterdam, The Netherlands Thomas Schmidinger, The Battle for the Mountain of the Kurds: Self-Determination and Ethnic Cleansing in the Afrin Region of Rojava, Oakland, CA: PM Press, 2019, 192 pp. (ISBN: 978-1629636511). Reviewed by Stanley Thangaraj, City College of New York, United States

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German Studies in the United States: A Historical Handbook. Edited by Peter Uwe Hohendahl. New York: MLA, 2003. viii + 576 pages. $28.00.

Monatshefte ◽

10.3368/m.xcviii.1.139 ◽

2006 ◽

Vol XCVIII (1) ◽

pp. 139-141

Author(s):

T. B. Malchow

Keyword(s):

United States ◽

New York ◽

The United States ◽

German Studies

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The “Japanese Turn” in Fine Dining in the United States, 1980–2020

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2020.20.2.45 ◽

2020 ◽

Vol 20 (2) ◽

pp. 45-54

Author(s):

Samuel H. Yamashita

Keyword(s):

United States ◽

New York ◽

Los Angeles ◽

San Francisco ◽

San Francisco Bay Area ◽

The United States ◽

First Century ◽

Further Training ◽

Bay Area ◽

Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

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