Richard Hosking
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. He is a regular participant at the Oxford Symposium on Food and Cookery and has edited five annual volumes of its proceedings.Works
; 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.
- 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.
