@article{1753,
  author = {O.S. Shibiko},
  title = {Visual Aspects of Traditional Japanese Cuisine},
  abstract = {The paper focuses on the visual aspect of traditional Japanese cuisine, which is an aspect of everyday Japanese culture. Studying from this perspective is relevant due to the ongoing and growing interest of science in everyday culture, including the culture of Asia–Pacific countries, which begins to play a significant role in developing culture as a whole. The study reveals the specifics of the visual aspect of traditional Japanese cuisine, that is, the features of the visual representation of Japanese dishes, which determines the scientific novelty of the work. The author conducts the study culturally, integrating data from various fields into a single multidimensional study of traditional cuisine as a system of interrelated elements with the main subject in the form of the visual aspect of traditional Japanese cuisine. Through description, generalization, and systematization, the author presents several fundamental Japanese cuisine principles, emphasizing the combination of aesthetic, utilitarian, visual, and flavor components, which are of equal importance for Japanese cuisine. Based on the study, the author concludes that traditional Japanese culture is characterized by a holistic perception of the world and the unity of the rational and emotional principles in the worldview, which is manifested at the level of everyday culture in the form of traditional dishes. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.},
  year = {2023},
  journal = {Lecture Notes in Networks and Systems},
  volume = {250},
  pages = {485-492},
  url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85152091225&doi=10.1007%2f978-3-030-78083-8_46&partnerID=40&md5=f6d11d9a89ca5a07954921c7f99b4cef},
  doi = {10.1007/978-3-030-78083-8_46},
}