A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword

• Autore: Hosking Richard
• Pubblicazione: Tokyo, Japan : , : Tuttle Publishing, , 1996; ©1996
• Edizione: First edition.
• Descrizione fisica: 1 online resource (273 p.)
• Disciplina: 641.5952/03
• Soggetto topico: Cooking, Japanese - Japanese; Japanese language - English; Cooking, Japanese; English language - Japanese
• Altri autori: IshigeNaomichi
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: 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
• Sommario/riassunto: 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 bi
• Titolo autorizzato: A dictionary of Japanese food
• ISBN: 4-8053-1335-8; 1-4629-0343-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910808969903321
• Lo trovi qui: Univ. Federico II