25%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
A Dictionary of Japanese Food: Ingredients and Culture
Richard Hosking
€ 16.99
€ 12.79
FREE Delivery in Ireland
Description for A Dictionary of Japanese Food: Ingredients and Culture
Paperback. Num Pages: 224 pages, black and white line drawings. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 489 x 226 x 19. Weight in Grams: 226.
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.
A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji ... Read more
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.
A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji ... Read more
Product Details
Publisher
Tuttle Publishing
Format
Paperback
Publication date
2015
Condition
New
Number of Pages
224
Place of Publication
Boston, United States
ISBN
9784805313350
SKU
V9784805313350
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-14
About Richard Hosking
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.
Reviews for A Dictionary of Japanese Food: Ingredients and Culture
"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
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