Dictionary of Japanese Food

Ingredients and Culture

Richard Hosking, Debra Samuels

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Japanese

Tuttle
24 February 2015

For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries –akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.

By: Richard Hosking
Foreword by: Debra Samuels
Imprint: Tuttle
Country of Publication: United States
Dimensions: Height: 203mm, Width: 133mm, Spine: 18mm
Weight: 227g
ISBN: 9784805313350
ISBN 10: 4805313358
Pages: 224
Publication Date: 24 February 2015
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

<b>Richard Hoskings</b> 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.

Reviews for Dictionary of Japanese Food: Ingredients and Culture

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