Richard Hosking Explained

Richard Hosking (31 March 1933 – 19 November 2019) was an Australian-born graduate of the University of Cambridge, who worked at the British Museum and later was emeritus Professor of Sociology and English at Hiroshima Shudo University. He lived in London from the time of his retirement in 1998, and was a distinguished writer on 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.
• 2006 : Wild Food: proceedings of the Oxford Symposium on Food and Cookery, 2004. Prospect Books. Text on Google Books
• 2006 : Authenticity in the Kitchen: proceedings of the Oxford Symposium on Food and Cookery, 2005. Prospect Books. Text on Google Books^[3]
• 2007 : Eggs in Cookery: proceedings of the Oxford Symposium on Food and Cookery, 2006. Prospect Books. Text on Google Books
• 2010 : Food and language: proceedings of the Oxford Symposium on Food and Cookery, 2009. Prospect Books. Text on Google Books

Notes and References

1. See "Remembering Richard Hosking" by Carolin C. Young, with Patsy Iddison and Helen Saberi, November 2019.
2. https://www.amazon.com/Dictionary-Japanese-Food-Ingredients-Culture/dp/product-description/0804820422 Amazon.com
3. [Nicholas Wroe]