Search results
Results from the WOW.Com Content Network
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]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
L. L2 Syntactic Complexity Analyzer; Lancaster-Oslo-Bergen Corpus; Language acquisition by deaf children; Language analysis for the determination of origin
Culinary triangle. The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural. In most ...
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 ...
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
California Culinary Academy (2001). In the World Kitchen: Global Cuisine from California Culinary Academy. Bay Books (CA). ISBN 1-57959-506-5. Laudan, Rachel (2013). Cuisine and Empire: Cooking in World History University of California Press. ISBN 978-0-520-26645-2. MacVeigh, Jeremy (2008). International Cuisine. Delmar Cengage Learning; 1st ...