A Dictionary of Japanese Food: Ingredients & Culture

Etukansi
Tuttle Publishing, 24.2.2015 - 240 sivua
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 term 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 important 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.
 

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LibraryThing Review

Käyttäjän arvio  - peterhare - LibraryThing

This book will help you identify all the strange/interesting stuff you'll find in Japanese supermarkets - useful. My only problem with the edition I bought is the binding (falling apart after gentle use). Lue koko arvostelu

Esimerkkisivuja

Sisältö

Foreword
7
Preface
11
Introduction
13
Pronunciation of Japanese
14
Arrangement of the Dictionary
15
Scientific Names
16
JapaneseEnglish
17
EnglishJapanese
163
7 Saké
198
8 Salt
200
9 Sansai
202
10 Soy Sauce
204
11 Sushi
206
12 Tea
208
13 The Tea Ceremony
210
14 Umami and Flavor
211

Appendices
183
2 Katsuobushi
185
3 The Kitchen and Its Utensil
187
4 Kombu
190
5 The Meal
193
6 Miso
196
15 Vegetarianism
216
16 Wasabi
218
17 Wasanbon Sugar
219
Recommended Reading
221
Works of Reference
223
Tekijänoikeudet

Muita painoksia - Näytä kaikki

Yleiset termit ja lausekkeet

Tietoja kirjailijasta (2015)

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.

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