Food and Communication - Proceedings of the Oxford Symposium on Food and Cookery 2015

Informationen zum Autor Professor Mark McWilliams is Chair of the English Department at the United States Naval Academy, USA. Klappentext The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations. Inhaltsverzeichnis Foreword Mark McWilliamsPLENARY PAPERSFava Beans and Béchamel: Translating Egyptian Food as Modern Cuisine Anny GaulSecrets of the Great Chefs: Decrypting Untrustworthy Communications from the Kitchens of Carême, Escoffier and Guérard Ray SokolovSYMPOSIUM PAPERSThe Evolution of Cookbooks in the Digital Age Ken Albala and Christine Larson'Anything is possible!': MasterChef, World-Wide Illusion Robert AppelbaumTatattoouille on the Menu: Tats in the Kitchen, a Side of Ink, and Food as Communication Paula ArvelaTotalitarian Tastes: The Political Semantics of Food in Twentieth-Century GermanyVolker BachCommunicating Frenchness: Escoffier and the Export of TerroirJanet BeizerNobody Said to Cook: The Chinese Food of Emily Hahn and Time-Life BooksLucey BowenTablecloth and River: Dramatizing Historical Land Claims in Tomson Highway's Ernestine Shuswap Gets Her TroutShelley BoydCommunicating Jewish Identity Through Taste: Jewish Flavor Principles as Culinary "Midrash"Jonathan Brumberg-Kraus Communication, Culture, Cookery: Culinary Grammar and the Typology of CuisineAnthony F. Buccini 'That Was Good': Eating, Drinking, and the Etiquette of Slurping in Japan Voltaire CangLessons from Generations Past: Timely and Timeless Communication Strategies of Some Canadian Cooks of NoteNathalie CookeCommon Senses: Sound and Touch in London Food ShoppingAnastasia EdwardsChildren's Culinary Culture: Why It Matters Elizabeth FakazisWhen Menus Talk: The Bernard Fread Menu CollectionRebecca FedermanBy Any Other NamePriscilla Parkhurst FergusonThe Past on a Plate: Images of Ancient Feasts on Italian Renaissance MaiolicaAllison FisherDinner Isn't Served!: The Use of Historic Cookery as a Method of Interacting with Visitors to Hampton Court Palace.Richard FitchFramework for a New Culinary-Arts CurriculumPeter HertzmannDeep-frying the nation: Communicating about Scottish Food and NutritionChristine KnightMessages of Subversion: Communicating Czech Nationalism through Culinary HistoryMichael KrondlDragon on a Platter: The Art of Naming Chinese DishesKian Lam KhoCommunicating Superfoods: A Case Study of Maca Packaging Jessica LoyerA French Culinary Figure in the Anglosphere: Translating Édouard de Pomiane for English Books and TelevisionKatherine MagruderThe Language of Food Gifts in an Eighteenth Century Dining ClubIndia Aurora MandelkernHot, Sour, Salty...Write: Saveur Magazine, Thai Food Culture, and the Communicative Potential of Food & Travel JournalismRobert McKeownFood Fight: Survival and Ideology in Cookbooks from the Spanish Civil WarMaria Paz MorenoOn Food and Fascism: Plating up Oral HistoriesKarima Moyer-NocchiThe Author, the Reader, the Text: Literary Communication of a 1611 Spanish CookbookCarolyn A. NadeauThe Squander Bug: Propaganda and its Influence on Food Consumption in Wartime AustraliaDiana NoyceI Am What I Don't Eat: Food and Eating as a Form of Communicating Distinction in the Jewish Literature of the Second Temple PeriodHarriet Publicover"What it says on the tin": The Food Label as an Evolving Form of CommunicationBrigit RamsinghLooking Good: Picturing Food in Early Books and PrintsMarcia ReedWhitebait or Blanchailles? Cuisine and Chaos in Britain, 1865-1914Laura ShapiroThe Rhetoric of Salmon: The War of Words, Images and Metaphors in the Battle of Wild-caught vs. Farmed SalmonRichard Warren SheproThe Comté Aroma Wheel: History of an Invention, Ethnography of a Practice. A Look at the Early Years Christy Shields-Argelès'What if I smell your peanuts and die?' Communicating Fact and Fiction about Peanut AllergyMatthew SmithCommunicating Gourmet Values in Japanese Popular Media Nancy StalkerCrossing the Kosher Food Barrier: Outside Influences on ...

Product details

• Authors: Mark McWilliams, Mark (EDT) Mcwilliams
• Assisted by: Mark McWilliams (Editor)
• Publisher: Prospect
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.2016
• EAN: 9781909248496
• ISBN: 978-1-909248-49-6
• No. of pages: 400
• Subjects: Guides > Food & drink > General, dictionaries, tables; Social sciences, law, business > Sociology > General, dictionaries