Food and Communication - Proceedings of the Oxford Symposium on Food and Cookery 2015 - Mark McWilliams
Lessons from Generations Past: Timely and Timeless Communication Strategies of Some Canadian Cooks of Note
Food and Communication - Proceedings of the Oxford Symposium on Food and Cookery 2015 - Mark McWilliams
Nathalie Cooke [+]
McGill University
Nathalie Cooke is an English professor at McGill University in Montreal. Her publications
focus on the shaping of culinary and literary taste evident in a variety of texts, including menus (see the forthcoming Menu Matters).