日本料理用語辞典 (英文): Ingredients & CultureTuttle Publishing, 1996 - 239 sivua 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 Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food. |
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A Dictionary of Japanese Food: Ingredients & Culture Richard Hosking Esikatselu ei käytettävissä - 1996 |
A Dictionary of Japanese Food: Ingredients and Culture Richard Hosking Esikatselu ei käytettävissä - 2015 |