A dictionary of Japanese food : ingredients and culture
Hosking, Richard1996
Book
For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries -akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.
Main title:
A dictionary of Japanese food : ingredients and culture / Richard Hosking ; [new foreword, Debra Samuels].
Author:
Hosking, Richard, authorSamuels, Debra, writer of foreword
Imprint:
Tokyo ; Rutland, Vt. : Tuttle Publishing, 1996.©1995
Collation:
222 pages : illustrations ; 21 cm
Notes:
Date of publication taken from date of new foreword (page 10)Includes bibliographical references (pages 221-223)In English and Japanese.
Contents:
Japanese-EnglishEnglish-JapaneseAppendices.
ISBN:
97808048204249784805313350 (paperback)
Dewey class:
641.595203
LC class:
TX724.5.J3
Language:
EnglishJapanese
Added title:
Subject:
BRN:
709469
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| City Library | Language Learning | LEARN JPN DICT HOSK | Available |
| Library at the Dock | Language Learning | LEARN JPN DICT HOSK | Available |
| narrm ngarrgu Library and Family Services | Language Learning | LEARN JPN DICT HOSK | On loan - Due: 16 Jul 2026 |