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