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Food and Language
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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.

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