{"product_id":"pre-order-kyoto-farm-to-table-viola-gaskell","title":"*Pre-order* Kyoto Farm to Table (Viola Gaskell)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eExpected November 10, 2026. Available for pre-order now!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eKyoto Farm to Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eprovides an inside look at the restaurateurs, chefs, farmers, fishermen, and tofu makers who are enriching Kyoto’s foodscape with local,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eshizen shoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e(naturally grown) sustainable food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile modern Japan relies heavily on imports and prizes aesthetic perfection, the visionaries featured in \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eKyoto Farm to Table\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e are reinvigorating the deep culinary and agricultural roots of the old capital. Known for its \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eKyoyasai\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e(Kyoto-specific vegetables), its pure water, and as the nexus of Japanese culture, Kyoto is just the place to preserve \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ewashoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e(Japanese culinary tradition) for future generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor and photographer Viola Gaskell and Japanese food writer Momoko Nakamura interviewed more than 30 producers and restaurateurs who go against the grain to perpetuate a lifestyle that is kind to the body and kind to the earth. For some, the choice was spurred by time abroad, for others it was a direct reaction to the Fukushima nuclear disaster. Internationally, appreciation for sustainable food is growing, and Kyoto has much to offer this global community as conscientious farmers and chefs set the course for a new direction for Japanese food that harkens back to its \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eshizen shoku\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eorigins that predate the Second World War. Beautifully packaged and featuring more than 100 color photographs, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eKyoto Farm to Table\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003ehighlights those who put their time and care into making the restaurant industry a more sustainable source of joy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Consortium","offers":[{"title":"Default Title","offer_id":47980684083458,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71wkXUuYT0L._SL1500.jpg?v=1781210876","url":"https:\/\/omnivorebooks.myshopify.com\/products\/pre-order-kyoto-farm-to-table-viola-gaskell","provider":"Omnivore Books on Food","version":"1.0","type":"link"}