A dictionary of Japanese food : ingredients & culture

Author(s)

Bibliographic Information

A dictionary of Japanese food : ingredients & culture

Richard Hosking

Tuttle Publishing, 1996, c1995

1st ed

  • : pbk. : Japan

Other Title

外国人のための日本料理事典 : 和英・英和

外国人のための日本料理事典 : 和英英和

Available at  / 72 libraries

Note

Title in Japanese on cover of Japan ed.: 外国人のための日本料理事典 : 和英・英和

Publisher in Japanese on p. [4] of cover of Japan ed.: チャールズ・イー・タトル出版

"Nominated for the 1997 Glenfiddich food book of the year award"--Cover

Bibliography: p. 237-239

Description and Table of Contents

Volume

: pbk. : Japan ISBN 9784805311134

Description

牛丼、ラーメン、精進料理から「旬」の食材、調理法、急須などの道具や日本の食文化まで、食にまつわるさまざまな項目を網羅。外国の方に、わかりやすく英語で説明するのに役立ちます。

by "BOOK database"

Description and Table of Contents

Volume

ISBN 9780804820424

Description

The book consists of a Japanese-English section, an English-Japanese section, and seventeen appendices. 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. The appendices focus on important elements of Japanese cuisine, from the making of miso and sake to vegetarianism and the tea ceremony. One hundred line drawings depict everything from the delicate mitsuba leaf to the dreadful okoze fish.

by "Nielsen BookData"

Details

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