A Dictionary of Japanese Food: Ingredients & Culture
By:
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
-
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.
- Copyright:
- 2015
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 240 Pages
- ISBN-13:
- 9781462903436
- Related ISBNs:
- 9780804820424
- Publisher:
- Tuttle Publishing
- Date of Addition:
- 08/28/15
- Copyrighted By:
- Richard Hosking
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Reference, Cooking, Food and Wine, Foreign Language Study
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.