Richard Hosking
Richard Hosking (31 March 1933 – 19 November 2019) was an Australian-born graduate of the
Japanese food. His best known works were A Dictionary of Japanese Food: ingredients and culture (1996) and At the Japanese table (2000). He was a regular participant at the Oxford Symposium on Food and Cookery and edited five annual volumes of its proceedings. He died in London on 19 November 2019.[1]
Works
- 1996 : A Dictionary of Japanese Food: ingredients and culture. Totnes: Prospect Books[2]
- 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.
- 2006 : Authenticity in the Kitchen: proceedings of the Oxford Symposium on Food and Cookery, 2005. Prospect Books.
- 2007 : Eggs in Cookery: proceedings of the Oxford Symposium on Food and Cookery, 2006. Prospect Books.
- 2010 : Food and language: proceedings of the Oxford Symposium on Food and Cookery, 2009. Prospect Books.
References
- ^ See "Remembering Richard Hosking" by Carolin C. Young, with Patsy Iddison and Helen Saberi, November 2019.
- ^ Amazon.com with brief biography
- Nicholas Wroe, "A handsome feast" in The Guardian(10 September 2005)
 | This article about an English non-fiction writer is a stub. You can help Wikipedia by expanding it. |