A DICTIONARY OF JAPANESE FOOD: INGREDIENTS AND CULTURE
Book ID/图书代码： 02911018C00406
English Summary/英文概要： 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.
Chinese Summary/中文概要： 这本永恒的书被提名为格伦菲迪希美食书的年度奖，是第一本也是唯一一本关于这个主题的书。
一本日本美食词典可以帮助世界各地的美食爱好者解读日本料理及其配料的复杂性和细微差别。普通烹饪书和标准词典中的定义——比如akebia指攀藤, namako指的是海参, ume指的是梅子——可能是不充分的、误导性的，或者是完全错误的。理查德•霍斯金斯通过确保日语-英语部分的每个条目都包含罗马文字中的日语术语，消除了这个谜团;假名或汉字或两者兼而有之;适当的拉丁名称;英文定义;对于大多数条目，还有一个简短的注释。
英语-日语部分用日语定义了相关的英语食品术语，并对需要解释的术语进行了注释。100幅小线条的图画让读者很容易辨认出从鸭儿芹到okoze鱼的一切，17个附录讲述了日本料理最关键的元素，从味噌的制作和日本餐的结构到茶道。
由日本烹饪书作者黛布拉•塞缪尔所著的新排字集，以引人入胜、信息量丰富的新前言为特色，一本日本美食词典将继续帮助美食爱好者和来日本的游客发现世界上最伟大的美食之一的神奇之处。（WYL）
Awards/获奖情况： “一本由日本烹饪书作者黛布拉•萨缪尔编撰的、引人入胜、内容丰富的新前言新排字本《日本料理词典》将继续帮助美食爱好者和日本游客探索世界上最伟大的美食之一的神奇之处。”——BooksAboutFood.com的博客
“任何对日本料理感兴趣的人都有必要读这本书。”——风味杂志
"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." —BooksAboutFood.com blog
"A must for anyone interested in the cuisine of Japan." —Saveur Magazine
About the Author/作者介绍： 理查德•霍斯金斯拥有剑桥大学硕士学位，广岛书道大学社会学和英语教授。自1973年以来，他一直生活在日本，并在世界各地讲授日本美食。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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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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