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The Languages Of Food
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Book Synopsis The Languages of Food by : Ilaria Cavallini
Download or read book The Languages of Food written by Ilaria Cavallini and published by . This book was released on 2008 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Exchanging ideas, creating projects, establishing collaborations: these are events that often take place around a table during a meal and in moments of conviviality, where the quality of the conversation becomes warmer and more empathic. In Reggio Emilia, the choice of having a kitchen in each of the municipal Infant-toddler Centers and Preschools has always conveyed strong meaning, both pedagogical and cultural. the kitchen represents a sort of gastronomic "resistance" that safeguards diversity and values and respects different tastes, religious choices, and medical indications. The kitchen is a place for listening to the families and their habits, as well as for orientation toward the community, where lunchtime becomes a space and context of relationships and ecncounters with the world This is the backdrop for a "cookbook" made up of good recipes, experiences, projects, and thoughts that are constructed and take shape in and around the kitchen"--Page 4 of cover.
Book Synopsis The Language of Food: A Linguist Reads the Menu by : Dan Jurafsky
Download or read book The Language of Food: A Linguist Reads the Menu written by Dan Jurafsky and published by W. W. Norton & Company. This book was released on 2014-09-15 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Book Synopsis Language and Food by : Polly E. Szatrowski
Download or read book Language and Food written by Polly E. Szatrowski and published by John Benjamins Publishing Company. This book was released on 2014-01-10 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book investigates the intricate interplay between language and food in natural conversations among people eating and talking about food in English, Japanese, Wolof, Eegimaa, Danish, German, Arabic, Persian, and Turkish. It is a socio-cultural/ linguistic study of how adults/ children organize their language and bodies to (1) accomplish rituals and performances of commensality (eating together) and food-related actions, (2) taste, describe, identify and assess food, and influence others’ preferences, (3) create and reinforce individual and group identities through past experiences and stories about food, and (4) socialize one another to food practices, affect, taste, gender and health norms. Using approaches from linguistics, conversation analysis, ethnography, discursive psychology, and linguistic anthropology, this book elucidates the dynamic verbal and nonverbal co-construction of food practices, assessments, categories, and identities in conversations over and about food, and contributes to research on contextualized social, cultural, and cognitive activity, language and food, and cross-cultural understanding.
Book Synopsis Culinary Linguistics by : Cornelia Gerhardt
Download or read book Culinary Linguistics written by Cornelia Gerhardt and published by John Benjamins Publishing. This book was released on 2013-07-04 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.
Book Synopsis Food and Language by : Kathleen C. Riley
Download or read book Food and Language written by Kathleen C. Riley and published by Routledge. This book was released on 2018-08-08 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language.
Book Synopsis The Food of the Gods by : H. G. Wells
Download or read book The Food of the Gods written by H. G. Wells and published by Hesperus Press. This book was released on 2013-12-01 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1904, this forgotten classic is sci-fi and dystopia at its best, written by the creator and master of the genre Following extensive research in the field of "growth," Mr. Bensington and Professor Redwood light upon a new mysterious element, a food that causes greatly accelerated development. Initially christening their discovery "The Food of the Gods," the two scientists are overwhelmed by the possible ramifications of their creation. Needing room for experiments, Mr. Besington chooses a farm that offers him the chance to test on chickens, which duly grow monstrous, six or seven times their usual size. With the farmer, Mr. Skinner, failing to contain the spread of the Food, chaos soon reigns as reports come in of local encounters with monstrous wasps, earwigs, and rats. The chickens escape, leaving carnage in their wake. The Skinners and Redwoods have both been feeding their children the compound illicitly—their eventual offspring will constitute a new age of giants. Public opinion rapidly turns against the scientists and society rebels against the world's new flora and fauna. Daily life has changed shockingly and now politicians are involved, trying to stamp out the Food of the Gods and the giant race. Comic and at times surprisingly touching and tragic, Wells' story is a cautionary tale warning against the rampant advances of science but also of the dangers of greed, political infighting, and shameless vote-seeking.
Book Synopsis Food for Language by : Multilingual Community Inter Collective
Download or read book Food for Language written by Multilingual Community Inter Collective and published by MCIS Press. This book was released on 2013-11-27 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food for Language is a recipe book and collection of narratives with four main categories (appetizers, mains, sides and desserts) shared by MCIS Language Services and Sandgate Shelter staff. The collection captures the dynamic relationship between food and personal narratives while reminding the audience about how food transcends culture and contributes to Canada's multicultural fabric and global citizenship. The proceeds of the book will be applied towards the revival of the Sandgate Shelter Community Kitchen program (www.foodforlanguage.com). The MCIS Press Cookbook Collective by: Alejandro Gonzalez, Angie Meade, Arati Nijsure, Assmaa Bailouni, Carolina Alfaro De Carvalho, Claudia Sisco, Eliana Trinaistic, Jehan Chaudry, Kadria Faraj, Latha Sukumar, Liora Ginsburg, Maria Lamon, Miguel Hortiguela, Monica Missrie, Nancie Wong, Nasreen Sonji, Olaguer Chacon, Sadie Scapillato, Sharare Shodjaei, Sriranjani, Vijenthira, Veronica Costea, Virginie Segard, Williams Pedrogan, Zehra Mandan. Design by Jhonattan Bonilla Photography by Anca Schnap, Hanan Awneh, Jhonattan Bonilla, Miguel Hortiguela, and Sonia Cintra. Requests for permission and copies: MCIS Language Services, 608-789 Don Mills Road, Toronto, ON M3C 1T5. Telephone: (416) 467-3097. Fax: (416) 324-9074. www.mcislanguages.com MCIS' writers, editors, volunteers and staff team gratefully acknowledges the contribution of the following individuals: Rupert Gordon (Chair, MCIS), Gautam Nath (Director, MCIS), Veronica Costea, Gabriela Rodas and Emma Trinaistic.
Book Synopsis Food Policy in the United States by : Parke Wilde
Download or read book Food Policy in the United States written by Parke Wilde and published by Routledge. This book was released on 2013 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a broad introduction to food policies in the United States. Real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. It assumes that the reader's concern is not just the economic interests of farmers, but also includes nutrition, sustainable agriculture, the environment and food security. The book's goal is to make US food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover US agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the non-profit advocacy sector, the US Department of Agriculture and as a professor at Tufts University. The author's well-known blog on US food policy provides a forum for discussion and debate of the issues set out in the book.
Book Synopsis The Linguistics of Eating and Drinking by : John Newman
Download or read book The Linguistics of Eating and Drinking written by John Newman and published by John Benjamins Publishing. This book was released on 2009-03-11 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume reviews a range of fascinating linguistic facts about ingestive predicates in the world’s languages. The highly multifaceted nature of ‘eat’ and ‘drink’ events gives rise to interesting clausal properties of these predicates, such as the atypicality of transitive constructions involving ‘eat’ and ‘drink’ in some languages. The two verbs are also sources for a large number of figurative uses across languages with meanings such as ‘destroy’, and ‘savour’, as well as participating in a great variety of idioms which can be quite opaque semantically. Grammaticalized extensions of these predicates also occur, such as the quantificational use of Hausa shaa 'drink’ meaning (roughly) ‘do X frequently, regularly’. Specialists discuss details of the use of these verbs in a variety of languages and language families: Australian languages, Papuan languages, Athapaskan languages, Japanese, Korean, Hausa, Amharic, Hindi-Urdu, and Marathi.
Book Synopsis Salt, Fat, Acid, Heat by : Samin Nosrat
Download or read book Salt, Fat, Acid, Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Book Synopsis Crossroads of Cuisine by : Paul David Buell
Download or read book Crossroads of Cuisine written by Paul David Buell and published by BRILL. This book was released on 2020-11-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Book Synopsis The Oxford Handbook of Linguistic Fieldwork by : Nicholas Thieberger
Download or read book The Oxford Handbook of Linguistic Fieldwork written by Nicholas Thieberger and published by OUP Oxford. This book was released on 2011-11-24 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a state-of-the-art guide to linguistic fieldwork, reflecting its collaborative nature across the subfields of linguistics and disciplines such as astronomy, anthropology, biology, musicology, and ethnography. Experienced scholars and fieldworkers explain the methods and approaches needed to understand a language in its full cultural context and to document it accessibly and enduringly. They consider the application of new technological approaches to recording and documentation, but never lose sight of the crucial relationship between subject and researcher. The book is timely: an increased awareness of dying languages and vanishing dialects has stimulated the impetus for recording them as well as the funds required to do so. The handbook is an indispensible source, guide, and reference for everyone involved in linguistic and cultural work.
Book Synopsis The Language of Food by : Annabel Abbs
Download or read book The Language of Food written by Annabel Abbs and published by Simon & Schuster Limited. This book was released on 2023-03-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud' Bridget Collins Two women Ten years A recipe for success Eliza Acton, despite never having boiled an egg, became one of the world's most successful food writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, joyful and truly inspiring. The award-winning author of The Joyce Girl seamlessly intertwines recipes and meticulously researched history, serving up the most thought-provoking and page-turning historical novel you'll read this year. Explore the enduring struggle for women's freedom, the exhilarating power of friendship, and the creative joy of cooking, through the life of Eliza Acton - finally out of the archives and into the public eye. England, 1835. Eliza Acton dreams of becoming a poet, but when she takes her new manuscript to a publisher, she's told that 'poetry is not the business of a lady'. Instead, he demands a cookery book. Eliza is hesitant but when her bankrupt father is forced to flee the country, she has no choice but to comply. Although she has never cooked before, she is determined to learn and to bring her skills as a poet to the craft of recipe writing. She hires young, impoverished Ann Kirby as her assistant and, before long, the two women develop a radical friendship crossing the divides of age and class. Together, Eliza and Ann break the mould of traditional cookbooks, changing the course of food writing forever. But in the process of doing so, their friendship is pushed to its very limits.
Download or read book Chop Suey, USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Book Synopsis The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear by : Audrey Wood
Download or read book The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear written by Audrey Wood and published by HMH Books For Young Readers. This book was released on 2020-09-15 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt: Little Mouse worries that the big, hungry bear will take his freshly picked, ripe, red strawberry for himself.
Download or read book Food Culture written by Janet Chrzan and published by Berghahn Books. This book was released on 2017-02-01 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.
Download or read book The Eaten Word written by Jay Jacobs and published by Carol Publishing Corporation. This book was released on 1995 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book looks at both the terminology of food and figures of speech involving food.
