A Dictionary of Japanese Food: Ingredients and Culture - Brossura

Hosking, Richard

Brossura

ISBN 10: 4805313358 ISBN 13: 9784805313350

Casa editrice: Tuttle Pub, 2015

Riassunto

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 or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation.

The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.

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.

Su questo libro

Recensione:

A small but invaluable book. -- Alan Saunders, The Bulletin [Australia], February 11 1997

It will immediately find an audience, not just amongst travellers on business or pleasure in Japan, but also among chefs, restaurant goers and food lovers everywhere. Hoskings book empowers us all. --Nick Lander, Financial Times, February 1997

L'autore:

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.

Su questa edizione

• Editore: Tuttle Pub
• Data di pubblicazione: 2015
• ISBN 10: 4805313358
• ISBN 13: 9784805313350
• Rilegatura: Copertina flessibile
• Numero di pagine: 222