Food and Language
Proceedings of the Oxford Symposium on Food and Cookery 2009
Edited by
Richard Hosking [+–]
Richard Hosking (31 March 1933 – 19 November 2019) was an Australian-born graduate of the University of Cambridge, who worked at the British Museum and later was Emeritus Professor of Sociology and English at Hiroshima Shudo University. He lived in London from the time of his retirement in 1998, and was a distinguished writer on Japanese food. His best known works were A Dictionary of Japanese Food: ingredients and culture (1996) and At the Japanese table (2000). He was a regular participant at the Oxford Symposium on Food and Cookery and edited five annual volumes of its proceedings.
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
Table of Contents
Foreword
Carolin C. Young
Chapter 1
Judith Jones
Chapter 2
Joan P. Alcock
Chapter 3
Elizabeth Andoh
Chapter 4
Chapter 5
Wheaton College
Jonathan Brumberg-Kraus is Professor of Religion and Henrietta James Faculty Chair for
Outstanding Teaching at Wheaton College in Massachusetts. His most recent book is
Gastronomic Judaism as Culinary Midrash.
Outstanding Teaching at Wheaton College in Massachusetts. His most recent book is
Gastronomic Judaism as Culinary Midrash.
Chapter 6
Anthony F. Buccini (PhD Cornell University) is an historical linguist and dialectologist who
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
Maureen B. Fant
Chapter 13
Len Fisher is a scientist, author and broadcaster, whose books range from How to Dunk a Doughnut to Crashes, Crises and Calamities: How We Can Use Science to Read the Early-Warning Signs. He won a spoof Ig Nobel prize for using physics to work out the best way to dunk a biscuit.
Chapter 14
Chapter 15
Chapter 16
Alexandra Grigorieva
Chapter 17
Chapter 18
Peter Hertzmann
Chapter 19
Bernadette Hince
Chapter 20
Sybil Kapoor
Chapter 21
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
Chapter 24
Máirtín Mac Con Iomaire
Chapter 25
Mark McWilliams, Professor of English at the United States Naval Academy, has served as Editor of the Oxford Symposium on Food and Cookery since 2011.
Chapter 26
Carolyn A. Nadeau
Chapter 27
Chapter 28
Charles Perry
Chapter 29
Birgit Ricquier,Koen Bostoen
Chapter 30
Chapter 31
Alicia Rios Ivars,Ray Sokolov
Chapter 32
Caroline Rowe
Chapter 33
William Rubel
Chapter 34
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Chapter 35
Teagan Schweitzer
Chapter 36
Elizabeth M. Simms
Chapter 37
Chapter 38
Chapter 39
Chapter 40
Susan Weingarten is a food historian and archaeologist living in Jerusalem. She is the author of Haroset: A Taste of Jewish History.
Chapter 41
Chapter 42
Chapter 43
