Richard Hosking

This biography of a living person needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. Find sources:  –  ·  ·  · scholar · JSTOR (June 2014) (Learn how and when to remove this template message)

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[]

• 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

• 2004  : Nurture: proceedings of the Oxford Symposium on Food and Cookery, 2003. Footwork. ISBN 978-0953505722
• 2006  : Wild Food: proceedings of the Oxford Symposium on Food and Cookery, 2004. Prospect Books. ISBN 1903018439 Text on Google Books
• 2006  : Authenticity in the Kitchen: proceedings of the Oxford Symposium on Food and Cookery, 2005. Prospect Books. ISBN 1903018471 Text on Google Books^[2]
• 2007  : Eggs in Cookery: proceedings of the Oxford Symposium on Food and Cookery, 2006. Prospect Books. ISBN 978-1-903018-54-5 Text on Google Books
• 2010 : Food and language: proceedings of the Oxford Symposium on Food and Cookery, 2009. Prospect Books. ISBN 978-1903018798 Text on Google Books

References[]

This article about an English non-fiction writer is a stub. You can help Wikipedia by .

• v
• t