A Dictionary of Japanese Food - Ingredients & Culture
A Dictionary of Japanese Food - Ingredients & Culture
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
Discover the secrets of Japanese cuisine with "A Dictionary of Japanese Food," nominated for the prestigious Glenfiddich Food Book of the Year Award. Richard Hoskings unravels the complexities of Japanese cooking, providing clear definitions and explanations for over 1,200 food terms. From traditional ingredients to culinary techniques, this comprehensive guide ensures accurate understanding and appreciation of Japanese gastronomy. With easy-to-follow annotations and illustrations, readers can navigate the rich culinary landscape with confidence. Whether you're a seasoned food enthusiast or a curious traveler, this indispensable resource unlocks the flavors and traditions of Japan's renowned cuisine.
About the Author:
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.