Richard Hosking

Richard Hosking (centre left in white shirt) and participants at the Oxford Symposium on Food and Cookery, 2005. He was to edit the symposium proceedings under the title Authenticity in the Kitchen Richard Hosking (31 March 1933 – 19 October 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 October 2019, at the age of 86.

Works 1996 : A Dictionary of Japanese Food: ingredients and culture. Totnes: Prospect Books 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 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