日本料理用語辞典 (英文): Ingredients & Culture

Front Cover
Tuttle Publishing, 1996 - Cooking - 239 pages
2 Reviews
At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.

With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
  

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Contents

I
9
II
11
III
13
IV
14
VI
15
VIII
179
IX
199
X
200
XVII
218
XVIII
220
XIX
222
XX
224
XXI
225
XXII
226
XXIII
231
XXIV
232

XI
203
XII
206
XIII
208
XIV
211
XV
214
XVI
216
XXV
233
XXVI
234
XXVII
237
XXVIII
239
Copyright

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About the author (1996)

Richard Hosking holds an M.A. from Cambridge University and is professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium on Australian Gastronomy, and elsewhere throughout the world.

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