L'estetica del sapore. Un'arte giapponese. Ediz. italiana e inglese

But Japanese cuisine - unlike Italian cuisine - could be defined as a set of techniques on "preparing" food as opposed to "transforming" it: through their appearance, the ingredients have to preannounce the pleasure of the palate and remain as integral as possible even during their elaboration. There are strict rules in numbers, too: it is popular credence that there should never be more than three. Visitors to the exhibition entitled "The Aesthetics of Taste. A Japanese Art" will embark on a fascinating journey, in which that which is beautiful rivals with that which is good, and the "beauty" of a dish is an essential component of its "goodness" and vice-versa. If we consider this, it is easier for us to appreciate the attention for detail that goes well beyond the dish, from the choice of the crockery to the place where the meal is consumed.