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Culinary linguistics, a sub-branch of applied linguistics, is the study of food and language across various interdisciplinary fields such as linguistic, anthropology, sociolinguistics, and consumption politics and globalisation.
Having begun his culinary training as a youth, Bayless broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he obtained his master's degree in linguistics at the University of Michigan. [2]
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Applied linguistics is an interdisciplinary field which identifies, investigates, and offers solutions to language-related real-life problems. Some of the academic fields related to applied linguistics are education, psychology, communication research, information science, natural language processing, anthropology, and sociology.
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There is no consensus on how some academic disciplines should be classified (e.g., whether anthropology and linguistics are disciplines of social sciences or fields within the humanities). More generally, the proper criteria for organizing knowledge into disciplines are also open to debate.
Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast ...
Basque Culinary Center campus in San Sebastián. The Basque Culinary Center, based in San Sebastián, in the Basque region of Spain, is a culinary foundation created in 2009 by Mondragon University and a group of prominent Basque chefs as a training, research and innovation project, aimed at developing the culinary sector, with the idea of relating cooking with management, science and other ...