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Sinopsis
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.
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Acerca del autor
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.
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A Dictionary of Japanese Food: Ingredients and Culture
Publicado por
Tuttle Publishing, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Antiguo o usado
Paperback
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.54. Nº de ref. del artículo: G4805313358I4N00
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A Dictionary of Japanese Food: Ingredients and Culture
Publicado por
Tuttle Publishing, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR007888712
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A Dictionary of Japanese Food
Publicado por
Tuttle Publishing, US, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
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Paperback
Librería: Rarewaves.com UK, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: LU-9784805313350
Cantidad disponible: Más de 20 disponibles
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A Dictionary of Japanese Food: Ingredients and Culture
Publicado por
Tuttle Publishing, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Antiguo o usado
Tapa blanda
Librería: WeBuyBooks, Rossendale, LANCS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: wbs2857418948
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A Dictionary of Japanese Food
Publicado por
Tuttle Publishing, US, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Nuevo
Paperback
Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: LU-9784805313350
Cantidad disponible: 11 disponibles
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A Dictionary of Japanese Food: Ingredients and Culture
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Calificación del vendedor: 5 de 5 estrellas
Condición: 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. . . . . Nº de ref. del artículo: V9784805313350
Cantidad disponible: Más de 20 disponibles
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A Dictionary of Japanese Food
Publicado por
Tuttle Publishing, US, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Nuevo
Paperback
Librería: Rarewaves.com USA, London, LONDO, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: LU-9784805313350
Cantidad disponible: Más de 20 disponibles
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A Dictionary of Japanese Food
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: FV-9784805313350
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A Dictionary of Japanese Food: Ingredients and Culture
Publicado por
Tuttle Publishing, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Antiguo o usado
paperback
Librería: Bellwetherbooks, McKeesport, PA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Fine. LIKE NEW/UNREAD!!! Text is Clean and Unmarked! Has a small black line or red dot on the bottom/exterior edge of pages. Nº de ref. del artículo: TU-PB-LN-4805313358
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A Dictionary of Japanese Food
Publicado por
Tuttle Publishing, US, 2015
ISBN 10: 4805313358
ISBN 13: 9784805313350
Nuevo
Paperback
Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: LU-9784805313350
Cantidad disponible: 11 disponibles