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 may be a tool for unravelling the history of foodstuffs and their migration from one culture to another; or language may supply a social and cultural subtext to what would otherwise be solely a culinary message; or the tools of literary criticism may be unleashed with profit on texts of cookery manuals or recipe books. Subjects covered 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: Language of Food - Language of Love. Russian food words: at home and abroad. Retrieving Food History through Linguistics. The Language of Butchery Diagrams. The sweet-sour journey of Sephardic cuisine and Ladino language. Gynaecophagia: metaphors of women as food in the Talmudic literature. Western Dishes in Cantonese Cooking.
The contributors are amateurs and academics from five continents and the style is fully referenced and academic.
Joan P. Alcock - Food and Language: What's In a Name? Elizabeth Andoh - Shinagaki Tales: Reading Between the Lines of a Japanese Menu. Kimiko Barber - In Praise of Shadows: Japanese Language for Japanese Food Experience. Jonathan Brumberg-Kraus - Truly the Ear Tests Words as the Palate Tastes FoodA": Synaesthetic Food Metaphors for the Experience of the Divine in Jewish Tradition. Anthony F. Buccini - The Anatolian Origins of the Words 'Olive' and 'Oil' and the Early History of Oleiculture. Ruth Carroll - The Visual Language of the Recipe: a Brief Historical Survey. Janine Catalano - Re-viewing a Surrealist's Distasteful Writings: Georges Bataille's Linguistic Consumption of/with the Eye. Monique Chastanet - A Limousin-French Dictionary as a Source on the History of Cooking: potatoes in the Tulle Area (Correze, France) in the Early 19th Century. Didi DiVirgilio - The Emergence of the Cookbook and the Evolution of Cooking Terminology in Imperial Russia. Carole Faivre - Sex, Food and Valentine's Day: Language of Food - Language of Love: A Linguistic Analysis of Valentine's Day Menus in a Selection of Parisian Restaurants at Present. Maureen B. Fant - The Italian Language of Food: Notes from a Translator. Len Fisher - How Do You Describe a Champagne Jelly? Paul Freedman - The Rhetoric of American Restaurant Menus and the Use of French. Charlotte Frew - Ministries and Campaigns: The Political Language and Tactics of Popular British Food-writing. Alexandra Grigorieva - Russian Food Words: at Home and Abroad. Ursula Heinzelmann - German on the Menu - Serving Nationalism: on Franco-German Linguistic Relations, and an Evaluation of the Present Situation. Peter Hertzmann - Recipe Structure - An Historical Survey. Bernadette Hince - A Very Cold Collation: Food Stories from Polar Words. Mary IA un - Seasoned with Humour. Judith Jones - The Language of Food. Sybil Kapoor - The Unspoken Language of Food. Cathy K. Kaufman - Recipes and Dishes: What Should Be Copyrightable? Aglaia Kremezi and Anissa Helou - What's in the Name of a Dish? Rachel Laudan - What Can the Culinary Historian Learn from the Linguist? Ten Suggestions. Mairtin Mac Con Iomaire - Hidden Voices from the Culinary Past:Oral History as a Tool for Food Historians. Mark McWilliams - A Vulgar CareA" Talking about Food in Eighteenth-Century Anglo-American Novels. Carolyn A. Nadeau - Early Modern Spanish Cookbooks: The Curious Case of Diego Granado. Joan Navarre - Food for Thought: Ye Sette of Odd Volumes Dining Society. Charles Perry - Korma, Kavurma, Ghormeh: a Family, or Not So Much? Birgit Ricquier and Koen Bostoen - Retrieving Food History through Linguistics: Culinary Traditions in Early Bantuphone communities. Gillian Riley - Telling Porkies The Nomenclature of the Pig and its Parts. Alicia Rios Ivars, translated by Raymond Sokolov Saltzman - A Plate of Fresh Jewish Maidens With Potatoes. Caroline Rowe - The Meaning of Pepper: Money, Medicine and Magic. William Rubel - Food as Story: Story as Food. Barbara Santich - 'Doing' Words: The Evolution of Culinary Vocabulary. Teagan Schweitzer - The Language of Butchery Diagrams. Elizabeth M. Simms - George Washington Carver. David C. Sutton - The Language of the Food of the Poor: Studying Proverbs with Jean-Louis Flandrin. Aylin A-ney Tan - Empanadas with Turkish Delight or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. Malcolm Thick - Using Language to Investigate Ellen Chantrill's Recipe Book. Susan Weingarten - Gynaecophagia: Metaphors of Women as Food in the Talmudic Literature. Willa Zhen - Would a Dish By Another Name Taste as Good? Western Dishes in Cantonese Cooking. Marcia Zoladz - Blogs about Food on the Internet or How Everyone Has Something to Say about what we Eat.
Series: Proceedings of the Oxford Symposium on Food and Cookery
Tertiary; University or College
Number Of Pages: 452
Published: 7th October 2010
Country of Publication: GB
Dimensions (cm): 24.6 x 17.4
Weight (kg): 0.82
Edition Number: 28