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A Dictionary of Japanese Food: Ingredients and Culture

A Dictionary of Japanese Food: Ingredients and Culture


作者  /  Richard Hosking

譯者  /  Debra Samuels/ FW

出版社 / CHARLES E. TUTTLE

出版日期 / 2015/02/24

商品語言 / 英文

裝訂 / 平裝

定價 / NT$525

售價 / 9折, NT$ 473

※ 無庫存


A Dictionary of Japanese Food: Ingredients and Culture 其它優惠/消息


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內容簡介

Compiled and annotated by an authority on Japanese food who has lived in Japan since 1973, this dictionary aims to eliminate the mystery, explain the nuances and reveal the wonders of Japanese food. For each entry in the Japanese-English section, Hosking lists the Japanese term in kana or kanji or both, a Latin name where appropriate, an English name, and a detailed English definition. The English-Japanese section defines common non-Japanese food items in Japanese and annotates those which need explanation. The book also contains 17 appendices on topics such as mountain vegetables, cooking utensils, vegetarianism, tofu, miso, sake, and soy sauce.














詳細資料

誠品26碼 /2681273988004
ISBN 13 /9784805313350
ISBN 10 /4805313358
EAN /9784805313350

頁數224
裝訂平裝
級別
語言英文
成份





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