Richard Hosking

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Richard Hosking (centre left in white shirt) and participants at the Oxford Symposium on Food and Cookery, 2005. He was to edit the symposium proceedings under the title Authenticity in the Kitchen

Richard Hosking, a graduate of the University of Cambridge and emeritus professor of Sociology and English at Hiroshima Shudo University, has lived in London since 1998 and is a writer on Japanese food. His best known work is A Dictionary of Japanese Food: ingredients and culture (1996). He is a regular participant at the Oxford Symposium on Food and Cookery and has edited five annual volumes of its proceedings.

Works[edit]

  • 1996 : A Dictionary of Japanese Food: ingredients and culture. Totnes: Prospect Books[1]
  • 2000 : At the Japanese Table. New York: Oxford University Press
as editor

References[edit]

  1. ^ Amazon.com with brief biography
  2. ^ Nicholas Wroe, "A handsome feast" in The Guardian (10 September 2005)
  3. ^ Paul Levy, "Cherwell scholarship" in The Guardian: Word of Mouth (11 February 2008)