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.[1]