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Quotation by M.F.K. Fisher
At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea ...
M.F.K. Fisher (1908–1992), U.S. culinary writer and autobiographer. Japanese Cooking, Introduction (1980).
The book's author is Shizuo Tsuji.
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