Dictionary of Japanese Food: Ingredients and Culture

Hosking, Richard

ISBN 10: 4805313358 / ISBN 13: 9784805313350

Edité par Tuttle Publishing, Rutland, VT, 2015

A propos de cet article

222 pp. Tightly bound. Spine not compromised. Text is free of markings. No ownership markings. Remainder mark bottom fore-edge. This copy is smyth sewn. Smyth sewing is a method of book binding where groups of folded pages (referred to as signatures) are stitched together using binder thread. Each folded signature is sewn together individually with multiple stitches and then joined with other signatures to create the complete book block. This is the traditional and best method of bookbinding.

N° de réf. du vendeur 081941

Détails bibliographiques

• Titre: Dictionary of Japanese Food: Ingredients and Culture
• Éditeur: Tuttle Publishing, Rutland, VT
• Date de parution: 2015
• Langue: anglais
• ISBN à 10 chiffres: 4805313358
• ISBN à 13 chiffres: 9784805313350
• Reliure: Soft cover
• État de l'article: Very Good

A propos de ce titre

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.

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.