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Synopsis
Compiled and annotated by an authority on Japanese food who has lived in Japan since 1973, this dictionary aims to eliminate the mystery, explain the nuances and reveal the wonders of Japanese food. For each entry in the Japanese-English section, Hosking lists the Japanese term in kana or kanji or both, a Latin name where appropriate, an English name, and a detailed English definition. The English-Japanese section defines common non-Japanese food items in Japanese and annotates those which need explanation. The book also contains 17 appendices on topics such as mountain vegetables, cooking utensils, vegetarianism, tofu, miso, sake, and soy sauce.
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À propos de l?auteur
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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A Dictionary of Japanese Food: Ingredients and Culture
Edité par
Tuttle Publishing, 2015
ISBN 10 : 4805313358
ISBN 13 : 9784805313350
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A Dictionary of Japanese Food: Ingredients and Culture
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ISBN 10 : 4805313358
ISBN 13 : 9784805313350
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A Dictionary of Japanese Food : Ingredients and Culture
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A Dictionary of Japanese Food: Ingredients and Culture
Edité par
Tuttle Publishing, 2015
ISBN 10 : 4805313358
ISBN 13 : 9784805313350
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A Dictionary of Japanese Food
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Paperback. Etat : New. 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. N° de réf. du vendeur LU-9784805313350
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A Dictionary of Japanese Food
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Paperback. Etat : New. 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. N° de réf. du vendeur LU-9784805313350
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A Dictionary of Japanese Food
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A Dictionary of Japanese Food
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Paperback. Etat : New. 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. N° de réf. du vendeur LU-9784805313350
Quantité disponible : Plus de 20 disponibles
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A Dictionary of Japanese Food: Ingredients and Culture
Edité par
Tuttle Publishing, 2015
ISBN 10 : 4805313358
ISBN 13 : 9784805313350
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Etat : New. Num Pages: 224 pages, black and white line drawings. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 489 x 226 x 19. Weight in Grams: 226. . 2015. Reissue. Paperback. . . . . N° de réf. du vendeur V9784805313350
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A Dictionary of Japanese Food
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Paperback. Etat : New. 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. N° de réf. du vendeur LU-9784805313350
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