Readers, gastronomy enthusiasts, gastronomy experts, Japan lovers, Japan travelers, Japan culture enthusiasts, historians, cultural scientists, cooks, chefs, cooking professionals, food bloggers, food journalists, nutritionists, dieticians, Buddhism enthusiasts, Shojin Ryori enthusiasts, lovers of traditional cooking, Japanese studies students, Asian studies scholars, friends of Slow Food, museum educators, exhibition organizers, Japan tour operators, publishers, media for culinary arts and cultural history, teachers, lecturers, cultural historians, gourmets, libraries, cultural institutes, documentary filmmakers, editors, reading groups, reading circles
978-3-384-61222-9 (9783384612229)
