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