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A Dictionary of Japanese Food : Ingredients and Culture

Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients.Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong.Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation.The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation.One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers, and visitors to Japan discover the wonders of one of the world's great cuisines.

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The Wolf : Culture, Nature, Heritage

New insights into the changing human attitudes towards wild nature through the depiction of wolves in human culture and heritage. Few animals arouse such strong opinion as the wolf.It occupies a contested, ambiguous, yet central role in human culture and heritage.It appears as both an inspirational emblem of the wild and an embodiment of evil.Offering a mirror to different human attitudes, beliefs, and values, the wolf is, arguably, the species that plays the greatest role in shaping our views on what nature is or should be. North America and, more recently, Europe have witnessed a remarkable return of the grey wolf (Canis lupus, and its close relative the Eurasian wolf, Canis lupus lupus) to eco-systems.The essays collected here explore aspects of this recovery, and consider the history, literature and myth surrounding this iconic species.There are chapters on wolf taxonomy, including the coywolf, the red wolf, and the many faces of the dingo.We also meet the Tasmanian wolf and encounter Nazi Werewolves from Outer Space.The book explores the challenges of separating fact from fiction and superstition, and our willingness to co-exist with large carnivores in the twenty-first century.Biologists, historians, anthropologists, cultural theorists, conservationists and museologists will all find riches in the detail presented in this wolf collection.

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Bad Ingredients

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