《居酒屋的诞生》两百多年前的江户，居酒屋如雨后春笋般涌现。无论是夜间营业禁令、酗酒禁止令，还是频繁遭遇的敲诈勒索与赖账，都没能压垮江户人对居酒屋的热情，“酒乃扫愁帚”的谚语一直流传至今。
在江户时代，什么酒最受欢迎，可以搭配哪些菜肴，经常光顾的客人是哪些人，又与今日居酒屋有何异同？
打开《居酒屋的诞生》，重返江户时代，探究居酒屋俘获人心的奥秘，透过大量插图与俳句，一窥江户市民文化。
作者简介
饭野亮一，日本饮食文化史研究专家。先后毕业于早稻田大学第二文学部、明治大学文学部史学地理学专业。著有《居酒屋的诞生》、《江户的料理和饮食生活》（合著）等书。
The Birth of Izakaya More than 200 years ago in Edo, izakaya houses mushroomed. Neither the ban on night business, alcohol abuse, nor frequent extortion and default have been able to crush the enthusiasm of the Edo people for izakaya, and the proverb "wine is a brush with sorrow" has been passed down to this day.
What was the most popular wine in the Edo period, what dishes were served with it, who frequented it, and how did it differ from today's izakaya?
Open "The Birth of Izakaya" and return to the Edo era to explore the mystery of Izakaya's capture of the heart, through numerous illustrations and haiku, a glimpse of Edo civic culture.
About the author
Ryichi Iino is an expert on the history of Japanese food culture. He graduated from the Second Department of Literature at Waseda University and the Department of History and Geography at Meiji University. He is the author of "The Birth of Izakaya" and "Cuisine and Food Life in Edo" (co-authored).
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