{"product_id":"a-dictionary-of-japanese-food-ingredients-and-culture-paperback","title":"A Dictionary of Japanese Food: Ingredients and Culture - Paperback","description":"\u003cp\u003eby \u003cb\u003eRichard Hosking\u003c\/b\u003e (Author), \u003cb\u003eDebra Samuels\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eA Dictionary of Japanese Food\u003c\/i\u003e 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 \u003ci\u003eakebi\u003c\/i\u003e, sea cucumber for \u003ci\u003enamako\u003c\/i\u003e, plum for \u003ci\u003eume\u003c\/i\u003e--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. \u003cp\u003e\u003c\/p\u003eThe 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 \u003ci\u003emitsuba\u003c\/i\u003e to the \u003ci\u003eokoze fish\u003c\/i\u003e, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of \u003ci\u003emiso\u003c\/i\u003e and the structure of the Japanese meal to the tea ceremony. \u003cp\u003e\u003c\/p\u003eNewly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, \u003ci\u003eA Dictionary of Japanese Food\u003c\/i\u003e will continue to help both food lovers, and visitors to Japan discover the wonders of one of the world's great cuisines.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRichard Hoskings\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 24, 2015\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53739348132204,"sku":"9784805313350","price":14.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/3019\/6844\/files\/27c78f59e320b33c57648d3612eaece6.webp?v=1778457731","url":"https:\/\/pattansenterprise.com\/products\/a-dictionary-of-japanese-food-ingredients-and-culture-paperback","provider":"Pattansenterprise","version":"1.0","type":"link"}