Chapters in this book

1. Frontmatter i
2. Contents vii
3. Acknowledgments ix
4. A Note on Conventions xiii
5. Introduction: The Could and the Should of Eating Right 1
6. 1 The Yōjōkun Brand: Kaibara Ekiken and the Culture of Nourishment in the Eighteenth Century 19
7. 2 Better Pay the Cookbook than the Doctor: Decentering Dietary Expertise 55
8. 3 Moderation in the Market: Consumption and Commerce in the Tokugawa Economy 83
9. 4 Tales in the Stomach: Digestion and Interiority in Comic Fiction 119
10. Entremets. A White-Crested Wave of Wasted Rice: Famine Prevention and Diet in Crisis 147
11. 5 An Encouragement of Nourishing: Negotiating with Nutrition(ism) at the Cusp of Modernity 161
12. 6 On Bread and National Ruin: Cerealism and the Chemistry of Culinary Tradition 191
13. Conclusion: Eating Right and Living Right, Then and Now 213
14. Notes 221
15. Bibliography 251
16. Index 265
17. About the Author 271
18. Studies of the Weatherhead East Asian Institute Columbia University 273