A Dictionary of Japanese Food: Ingredients and Culture
(Paperback)
Publishing Details
A Dictionary of Japanese Food: Ingredients and Culture
By (Author) Richard Hosking
Foreword by Debra Samuels
Tuttle Publishing
Tuttle Publishing
24th February 2015
20th April 2015
United States
Classifications
General
Non Fiction
641.300952
Physical Properties
Paperback
224
Width 133mm, Height 203mm
227g
Description
For everyone interested in Japanese cuisine, from thoseencountering it for the first time to those who have eaten andperhaps misunderstood it for years. A Dictionary of Japanese Foodwill prove an invaluable reference source. Definitions in standarddictionaries akebia for akebi, sea cucumber for namako, plum forume- can be inadequate, misleading or wrong. At long last, here isa book that eliminates the mystery, explains the nuances, andreveals the wonders of Japanese food.
Reviews
"A must for anyone interested in the cuisine of Japan." --Saveur Magazine
"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines." --BooksAboutFood.com blog
Author Bio
Richard Hoskings holds an M.A. from Cambridge and is Professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food around the world.
