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Author: Publisher: Wordsworth Editions ISBN: 9781840223002 Category : Cookery Languages : en Pages : 484
Book Description
The Wordsworth Dictionary of Culinary & Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi. Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.
Author: Publisher: Wordsworth Editions ISBN: 9781840223002 Category : Cookery Languages : en Pages : 484
Book Description
The Wordsworth Dictionary of Culinary & Menu Terms contains over 12,000 entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands. In short, this book is essential reading for those who want to know the difference between chiorro, chiozzo, choko and chorizo, or who cannot tell a kaboucha from a kabanosi. Rodney Dale has assembled and arranged a rich diet of terms used for ingredients and recipes which are encountered in cuisine world-wide. This pabular vocabulary will be eagerly embraced by all those interested in and engaged in food and its preparation from whatever culture and tradition they may come.
Author: Don Sanderson Publisher: BRILL ISBN: 1848882149 Category : Social Science Languages : en Pages : 154
Book Description
This volume was first published by Inter-Disciplinary Press in 2013. Food is a multidimensional construct which is largely taken for granted in lands of plenty but where for a large proportion of the world’s inhabitants, is part of a daily struggle for survival. The global food economy is larger than the arms and fuel economies combined and larger than many national economies. Multidisciplinary explorations of the dimensions of food shed light on the complexity, enormity, and dialectic dynamism that shape economies, cultures and societies at the macro level and individual needs, rituals, beliefs, and practices at the micro level. Exploring literary, economic, cultural, political, historical dimensions of food, along with notions of food’s place in creating identity and change, this volume represents a small incursion into the much larger landscape that is food.
Author: Elizabeth Riely Publisher: Wiley ISBN: 9780471287599 Category : Cooking Languages : en Pages : 0
Book Description
Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.
Author: Clotilde Dusoulier Publisher: Penguin ISBN: 0399169849 Category : Cooking Languages : en Pages : 130
Book Description
The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language’s most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Mélina Josserand, Edible French explores whimsical turns of phrase such as: Tomber dans les pommes (falling into the apples) = fainting Se faire rouler dans la farine (being rolled in flour) = being fooled Avoir un cœur d’artichaut (having the heart of an artichoke) = falling in love easily A treat of a read for Francophiles and food lovers alike, Edible French is the tastiest way to explore French culture—one that will leave you in high spirits—or, as the French say, vous donnera la pêche (give you the peach).
Author: Kiyoko Toratani Publisher: John Benjamins Publishing Company ISBN: 902725799X Category : Language Arts & Disciplines Languages : en Pages : 359
Book Description
Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language.
Author: Josh Friedland Publisher: Sourcebooks, Inc. ISBN: 1492626260 Category : Cooking Languages : en Pages : 257
Book Description
Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?) Eatymology demystifies the most fascinating new food words to emerge from today's professional kitchens, food science laboratories, pop culture, the Web, and more. With 100 definitions, illustrations, and fun food facts and statistics on everything from bistronomy to wine raves, Eatymology shows you why it's absolutely imperative to adopt a coffee name and what it means to be gastrosexual, and is the perfect gift for everyone from foodiots to brocavores.
Author: Troon Harrison Publisher: Language Lizard Idiom ISBN: 9781951787042 Category : Juvenile Nonfiction Languages : en Pages : 34
Book Description
A multicultural book that teaches English idioms about food. Includes popular idioms, idiom meanings, example sentences, and colorful illustrations of characters and settings from around the world. This book also provides an English audio recording and links to teaching resources. This is a great resource for diverse classrooms!
Author: Elizabeth Riely Publisher: John Wiley & Sons ISBN: 047139842X Category : Cooking Languages : en Pages : 375
Book Description
Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.
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Author: Normand Leclair
Author: Don Sanderson
Author: Elizabeth Riely
Author: Normand J. Leclair
Author: Clotilde Dusoulier
Author: Kiyoko Toratani
Author: Josh Friedland
Author: Troon Harrison
Author: Elizabeth Riely