Dictionary of food ingredients

About the Category

Country of Origin

Robert S. Igoe published Dictionary of food ingredients in 1983, and it has since become one of the more widely recognised works of cooking & food from Japan. The book's treatment of the human condition accounts for much of its enduring reputation. With an editorial score of 30/100 drawn from 1 independent sources, the book occupies a well-documented position in the critical literature. Its recognition spans international prizes, "best of" lists, and academic surveys. Readers coming to Dictionary of food ingredients for the first time will find a work that rewards patience. The book's handling of the human condition is layered rather than didactic, and a second reading often reveals dimensions the first pass only hinted at. Within Japan's literary landscape, Robert S. Igoe occupies a significant position. Dictionary of food ingredients is both a personal artistic statement and a contribution to a tradition shaped by the country's history and cultural concerns.

About this assessment: Editorial scores are aggregated from 1 independent sources including major literary prizes, critical surveys, and leading publications. Our editorial team reviews and contextualises this data. Rankings reflect critical consensus, not personal opinion or popularity metrics. Learn about our methodology.