{"product_id":"9781903018798","title":"Food and Language: Proceedings of the Oxford Symposium on Food and Cookery 2009","description":"\u003cp\u003eCooking 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 are a tool for unravelling the history of foodstuffs and their migration from one culture to another; and language can supply a social and cultural subtext to what would otherwise be solely a culinary message. Subjects covered in this edition of Symposium papers 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, the sweet-sour journey of Sephardic cuisine and Ladino language, Gynaecophagia: metaphors of women as food in the Talmudic literature, and Western Dishes in Cantonese Cooking.\u003c\/p\u003e","brand":"Marion Boyars Publishers Ltd","offers":[{"title":"Default Title","offer_id":47039966314736,"sku":"9781903018798","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781903018798_p0.jpg?v=1763612672","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781903018798","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}