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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〔(Amazon.com ) with brief biography〕 * 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 )〔Nicholas Wroe, "(A handsome feast )" in ''The Guardian'' (10 September 2005)〕 * 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 ) * 2009 : ''Vegetables: proceedings of the Oxford Symposium on Food and Cookery, 2008.'' Prospect Books. ISBN 978-1903018668〔Paul Levy, "(Cherwell scholarship )" in ''The Guardian: Word of Mouth'' (11 February 2008)〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Richard Hosking」の詳細全文を読む スポンサード リンク
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