page_title: Richard Hosking
hierarchical_section_title: Richard Hosking
caption_attribution_description: Richard Hosking the centre of discussion at the Oxford Symposium on Food and Cookery, 2005
context_page_description: 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.
context_section_description: 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.
caption: 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
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