Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009Richard Hosking Oxford Symposium, 2010 - 390 pages Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009. |
Expressions et termes fréquents
Adlon American Arabic baked Bantu Bantu languages beef bœuf boiled borani Bostoen bread British butchers butchery diagrams butter cake called Carver century cheese chefs chicken chocolate common cookbook Cookery cooking Corrèze cuisine culinary culture cuts describe dinner dish dolma eating eggs English example Fearnley-Whittingstall fish flavour French French cuisine fried fruit German Granado Greek hákarl halva Hannah Glasse Hittite Hotel Hotel Adlon ingredients interview Italian Jamie’s kavurma kitchen language linguistic London meal means meat menu metaphors modern muktuk Nola Odd Volumes Oliver oral history original Oxford pasta pemmican pepper Piper Piper nigrum piperine pork potatoes preparation Press proverbs published recipes reconstructions restaurants rice River Cottage roast Russian salad salumi sauce Scappi served slices smell soup spices Stephanie Alexander stew sweet taste tomato traditional translated Turkish Valentine’s Day vegetables verbs wine word writing yoghurt York