Kajian tentang seni penyajian masakan jepang berdasarkan 4 musim.  

Oleh:

Harun, Yessy

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 25 no. 277 (Oct. 2008), page 56.
Topik: Masakan Jepang; Penyajian Masakan Jepang

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.27 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk
Perpustakaan PKPM Nomor Panggil: W36 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada	Lihat Detail Induk

Isi artikel

Japanese food has perfect aesthetic values because it give pleasure to our sense, such as sight, smelling and taste. The art of serving Japanese food has its own specification. The purpose of this paper is to know the reason why the way of serving Japanese food should suit the four seasons. The paper used descriptive methods from library research. The results show that there are three important aspects of the Japanese food presentation; the composition of its shape, colour, and the balance of its each component.

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