Food and Language Proceedings of the Oxford Symposium of Food and Cookery 2009
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Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is a rich field for the collective endeavours of the 28th Symposium at Oxford. Linguistics and etymology are a tool for unravelling the history of foodstuffs and their migration from one culture to another; and language can supply a social and cultural subtext to what would otherwise be solely a culinary message. Subjects covered in this edition of Symposium papers include: Reading between the lines of a Japanese Menu, A Limousin-French dictionary as a source on the history of cooking, Sex, Food, and Valentine's Day, the sweet-sour journey of Sephardic cuisine and Ladino language, Gynaecophagia: metaphors of women as food in the Talmudic literature, and Western Dishes in Cantonese Cooking.
Book information
ISBN: | 9781903018798 |
Publisher: | Marion Boyars Publishers Ltd |
Imprint: | Prospect Books |
Pub date: | 01 Sep 2010 |
DEWEY: | 641.30014 |
DEWEY edition: | 23 |
Language: | English |
Number of pages: | 390 |
Weight: | 840g |
Height: | 242mm |
Width: | 176mm |
Spine width: | 24mm |