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.
1996 : A Dictionary of Japanese Food: ingredients and culture. Totnes: Prospect Books2000 : At the Japanese Table. New York: Oxford University Pressas editor2004 : Nurture: proceedings of the Oxford Symposium on Food and Cookery, 2003. Footwork. ISBN 978-09535057222006 : Wild Food: proceedings of the Oxford Symposium on Food and Cookery, 2004. Prospect Books. ISBN 1903018439 Text on Google Books2006 : Authenticity in the Kitchen: proceedings of the Oxford Symposium on Food and Cookery, 2005. Prospect Books. ISBN 1903018471 Text on Google Books2007 : Eggs in Cookery: proceedings of the Oxford Symposium on Food and Cookery, 2006. Prospect Books. ISBN 978-1-903018-54-5 Text on Google Books2009 : Vegetables: proceedings of the Oxford Symposium on Food and Cookery, 2008. Prospect Books. ISBN 978-1903018668
