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Record Nr. |
UNINA9910453570603321 |
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Autore |
Hosking Richard |
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Titolo |
A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword |
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Pubbl/distr/stampa |
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Tokyo, Japan : , : Tuttle Publishing, , 1996 |
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©1996 |
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ISBN |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (273 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Cooking, Japanese - Japanese |
Japanese language - English |
Cooking, Japanese |
English language - Japanese |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover |
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Sommario/riassunto |
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At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Di |
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