Richard Hosking (1933–2019)

Author of A Dictionary of Japanese Food: Ingredients and Culture

7 Works 199 Members 1 Review

Works by Richard Hosking

Popular Recent

A Dictionary of Japanese Food: Ingredients and Culture (2015) 166 copies, 1 review

Wild Food: Oxford Symposium on Food and Cookery 2004 (2006) 9 copies

Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 (2006) 7 copies

At the Japanese Table (Images of Asia) (2000) 5 copies

Food and Language. Proceedings of the Oxford Symposium on Food and Cookery 2009 (2010) 5 copies

Nurture : proceedings of the Oxford Symposium on Food and Cookery, 2003 (2004) 4 copies

Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 (2007) 3 copies

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Asia (3) Asian (5) authenticity (2) cookbook (3) cookbooks (4) cookery (9) cooking (14) cuisine (2) culture (4) dictionaries (2) dictionary (16) ebook (2) food (25) food history (3) food reference (4) gastronomy (2) Historic trades (2) history (3) ingredients (4) Japan (30) Japanese (16) Japanese cooking (8) Japanese cuisine (2) Japanese culture (3) Japanese food (6) Japanese language (2) non-fiction (6) reference (19) to-read (5) tuttle-publishing (2)

Common Knowledge

Canonical name: Hosking, Richard
Birthdate: 1933-03-31
Date of death: 2019-10-19
Gender: male
Education: University of Cambridge
Occupations: food writer
Japanologist
Organizations: British Museum
Hiroshima Shudo University
Short biography: 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.
Nationality: UK
Birthplace: Australia
Places of residence: London, England, UK
Associated Place (for map): England, UK

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Reviews

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1 review

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A Dictionary of Japanese Food: Ingredients & Culture by Richard Hosking

This book will help you identify all the strange/interesting stuff you'll find in Japanese supermarkets - useful. My only problem with the edition I bought is the binding (falling apart after gentle use).

Jul 30, 2007