Albume

Utagawa Hiroshige (1797–1858) was one of the last great artists in the ukiyo-e tradition. Literally meaning “pictures of the floating world,” ukiyo-e was a particular woodblock print genre of art that flourished between the 17th and 19th centuries. Subjects ranged from the bright lights and attractions of Edo (modern-day Tokyo), to spectacular natural landscapes. In the West, Hiroshige’s prints became exemplary of the Japonisme that swept through Europe and defined the Western world’s visual idea of Japan. Because they could be mass produced, ukiyo-e works were often used as designs for fans, greeting cards, and book illustrations. The style influenced Impressionist, Post-Impressionist and Art Nouveau artists alike, with Vincent van Gogh and James McNeill Whistler both particularly inspired by Hiroshige’s landscapes. This introductory book presents key images from Hiroshige's vibrant, vivd portfolio of blooming cherry trees, beautiful women, kabuki actors, and busy shopping streets to introduce one of the greats of Asian art history.

Utagawa Hiroshige (1797–1858) was one of the last great artists in the ukiyo-e tradition. Literally meaning “pictures of the floating world,” ukiyo-e was a particular genre of art that flourished between the 17th and 19th centuries and came to characterize the Western world’s visual idea of Japan. In many ways images of hedonism, ukiyo-e scenes often represented the bright lights and attractions of Edo (modern-day Tokyo): beautiful women, actors and wrestlers, city life, and spectacular landscapes. Though he captured a variety of subjects, Hiroshige was most famous for landscapes, with a final masterpiece series known as “One Hundred Famous Views of Edo” (1856–1858), which depicted various scenes of the city through the seasons, from bustling shopping streets to splendid cherry orchards. This reprint is made from one of the finest complete original sets of woodblock prints belonging to the Ota Memorial Museum of Art in Tokyo. It pairs each of the 120 illustrations with a description, allowing readers to immerse themselves in these beautiful, vibrant vistas that became paradigms of Japonisme and inspired Impressionist, Post-Impressionist and Art Nouveau artists alike, from Vincent van Gogh to James McNeill Whistler.

The drawings are accompanied by detailed explanations of the drawing process, from creating the first sketches, the shape and the volume, to more detailed issues, such as the anatomy, clothing, the use of light and ink.

The drawings are accompanied by detailed explanations of the drawing process, from creating the first sketches, the shape and the volume, to more detailed issues, such as the anatomy, clothing, the use of light and ink.

Lonely Planet presents Japan's most authentic dishes - direct from the kitchens where they were perfected. From street-food vendors to Michelin-starred chefs, Japan's best local cooks share their passion for food and 60 of their region's classic recipes - from steaming soups and silky ramen noodles to fresh, hand-rolled sushi. Recipes include: Takoyaki - octopus balls Sukiyaki - soy-simmered beef Okonomiyaki - savoury pancakes Torinabe - Chicken and vegetable hotpot Iwashi sushi - Sardine sushi Tonkatsu - deep-fried breaded pork cutlet Teppo-jiru - miso soup with crab Soki soba - Okinawan pork rib ramen with a pork broth And more! It would be easy to assume that Japanese cuisine is all about the food itself. But no. Or at least, it's not only about the food. The cuisine of this teeming archipelago of 3000 islands is a living part of its culture. In Japan, it's believed that food should be devoured with all five senses: not just smell, taste and sight, but also touch (the texture of the ingredients, the smooth warmth of bamboo chopsticks), and even sound (a high-end ryotei is oddly quiet, the better to appreciate the experience of eating). Any Japanese meal - from a simple home-cooked fare to the most structured, formal kaiseki - aims to blend each of these elements for balance and nutrition. Unsurprisingly, this provides myriad benefits for our health, as does the act of lingering over our food and cherishing each mouthful with all our senses - the latter has been proven to aid digestion and portion control. It's clear that meals taken the traditional Japanese way are good for us. That they are such a pleasure to consume, too? Well, that's just a happy coincidence. With sumptuous, original photography and inside stories and tips from Japan's best local cooks of the history, legend, emotion, and process behind each recipe, From the Source - Japan represents global food at its most thrilling. The perfect book for foodies and travel enthusiasts alike!