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A Dictionary of Japanese Foodby Richard Hosking
Synopses & Reviews
andlt;bandgt;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.andlt;/bandgt;andlt;BRandgt;andlt;BRandgt;andlt;iandgt;A Dictionary of Japanese Foodandlt;/iandgt; helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionariesand#8212;such as akebia for andlt;iandgt;akebiandlt;/iandgt;, sea cucumber for andlt;iandgt;namakoandlt;/iandgt;, plum for andlt;iandgt;umeandlt;/iandgt;and#8212;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.andlt;BRandgt;andlt;BRandgt;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 andlt;iandgt;mitsubaandlt;/iandgt; to the andlt;iandgt;okoze fishandlt;/iandgt;, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of andlt;iandgt;misoandlt;/iandgt; and the structure of the Japanese meal to the tea ceremony.andlt;BRandgt;andlt;BRandgt;Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, andlt;iandgt;A Dictionary of Japanese Foodandlt;/iandgt; will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.
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.
The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. 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. The appendices focus on important elements of Japanese cuisine, from the making of miso and sake to vegetarianism and the tea ceremony. One hundred line drawings depict everything from the delicate mitsuba leaf to the dreadful okoze fish.
About the Author
andlt;bandgt;Richard Hoskingandlt;/bandgt; 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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