Food and Language
Proceedings of the Oxford Symposium on Food and Cookery 2009
edited by Richard Hosking
Paperback (Published)
(July 2010)
ISBN: 9781903018798
6.85 x 9.72 inches
Price: $40.00
On back order
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.
- Edited by Richard Hosking
Other Titles in this Series
Authenticity in the Kitchen
Proceedings of the Oxford Symposium on Food and Cookery 2005
Volume 2005
Cured, Fermented and Smoked Foods
Proceedings of the Oxford Symposium on Food and Cookery 2010
Volume 2010
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