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Food and Language

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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 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
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

Published: Jul 1, 2010

Book Contributors

Section Chapter Authors
Foreword Carolin C. Young
Chapter 1
The Language of Food Judith Jones
Chapter 2
Food and Language: What’s In a Name? Joan P. Alcock
Chapter 3
Shinagaki Tales: Reading Between the Lines of a Japanese Menu Elizabeth Andoh
Chapter 4
In Praise of Shadows: Japanese Language for Japanese Food Experience Kimiko Barber
Chapter 5
‘Truly the Ear Tests Words as the Palate Tastes Food’ (Job :): Synaesthetic Food Metaphors for the Experience of the Divine in Jewish Tradition Jonathan Brumberg-Kraus
Chapter 6
The Anatolian Origins of the Words ‘Olive’ and ‘Oil’ and the Early History of Oleïculture Anthony F. Buccini
Chapter 7
The Visual Language of the Recipe: A Brief Historical Survey Ruth Carroll
Chapter 8
Re-viewing a Surrealist’s Distasteful Writings: Georges Bataille’s Linguistic Consumption of/with the Eye Janine Catalano
Chapter 9
A Limousin-French Dictionary as a Source on the History of Cooking: Potatoes in the Tulle Area in the Early Nineteenth Century Monique Chastanet
Chapter 10
The Emergence of the Cookbook and the Evolution of Cooking Terminology in Imperial Russia Didi DiVirgilio
Chapter 11
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 Carole Faivre
Chapter 12
The Italian Language of Food: Notes from a Translator Maureen B. Fant
Chapter 13
How Do You Describe a Champagne Jelly? Len Fisher
Chapter 14
The Rhetoric of American Restaurant Menus and the Use of French Paul Freedman
Chapter 15
Ministries and Campaigns: The Political Language and Tactics of Popular British Food-writing Charlotte Frew
Chapter 16
Russian Food Words at Home and Abroad Alexandra Grigorieva
Chapter 17
German on the Menu – Serving Nationalism: Franco-German Linguistic Relations and an Evaluation of the Present Situation Ursula Heinzelmann
Chapter 18
Recipe Structure – An Historical Survey Peter Hertzmann
Chapter 19
A Very Cold Collation: Food Stories from Polar Words Bernadette Hince
Chapter 20
The Unspoken Language of Food Sybil Kapoor
Chapter 21
Recipes and Dishes: What Should Be Copyrightable? Cathy K. Kaufman
Chapter 22
What’s in the Name of a Dish? The Words Mean what the People of the Mediterranean Want them to Mean… Aglaia Kremezi, Anissa Helou
Chapter 23
What Can the Culinary Historian Learn from the Linguist? Ten Suggestions Rachel Laudan
Chapter 24
Hidden Voices from the Culinary Past: Oral History as a Tool for Food Historians Máirtín Mac Con Iomaire
Chapter 25
‘A Vulgar Care’: Talking about Food in Eighteenth-Century Anglo-American Novels Mark McWilliams
Chapter 26
Early Modern Spanish Cookbooks: The Curious Case of Diego Granado Carolyn A. Nadeau
Chapter 27
Food for Thought: Ye Sette of Odd Volumes Dining Society Joan Navarre
Chapter 28
Korma, Kavurma, Ghormeh: A Family, or Not So Much? Charles Perry
Chapter 29
Retrieving Food History through Linguistics: Culinary Traditions in Early Bantuphone Communities Birgit Ricquier, Koen Bostoen
Chapter 30
Telling Porkies: The Nomenclature of the Pig and its Parts Gillian Riley
Chapter 31
A Plate of Fresh Jewish Maidens With Potatoes Alicia Rios Ivars, Ray Sokolov
Chapter 32
The Meaning of Pepper: Money, Medicine and Magic Caroline Rowe
Chapter 33
Food as Story: Story as Food William Rubel
Chapter 34
‘Doing’ Words: The Evolution of Culinary Vocabulary Barbara Santich
Chapter 35
The Language of Butchery Diagrams Teagan Schweitzer
Chapter 36
George Washington Carver: Bulletin Author Elizabeth M. Simms
Chapter 37
The Language of the Food of the Poor: Studying Proverbs with Jean-Louis Flandrin David C. Sutton
Chapter 38
Empanadas with Turkish Delight or Borekitas de Lokum? The Sweet-sour Journey of Sephardic Cuisine and Ladino Language Aylin Öney Tan
Chapter 39
Using Language to Investigate Ellen Chantrill’s Recipe Book Malcolm Thick
Chapter 40
Gynaecophagia: Metaphors of Women as Food in the Talmudic Literature Susan Weingarten
Chapter 41
Would a Dish By Another Name Taste as Good? Western Dishes in Cantonese Cooking Willa Zhen
Chapter 42
Blogs about Food on the Internet or How Everyone has Something to Say about what we Eat Marcia Zoladz
Chapter 43
Vocabularies of Middle Eastern Food Sami Zubaida