The Language of Food: A Linguist Reads the Menu (44 page)

BOOK: The Language of Food: A Linguist Reads the Menu
10.41Mb size Format: txt, pdf, ePub

Adamson, Melitta Weiss. 2004.
Food in Medieval Times
. Greenwood Press.

Ahlner, F., and J. Zlatev. 2010. “Cross-Modal Iconicity: A Cognitive Semiotic Approach to Sound Symbolism.”
Sign Systems Studies
38(1): 298–348.

Ahn, Yong-Yeol, Sebastian E. Ahnert, James P. Bagrow, and Albert-László Barabási. 2011. “Flavor Network and the Principles of Food Pairing.
Scientific Reports
1: 196.

al-Hassan, Ahmad Y. 2001. “Military Fires, Gunpowder and Firearms.” Chapter 4.4 in
Science and Technology in Islam. Part II: Technology and Applied Sciences
, edited by Ahmad Y. al-Hassan, Maqbul Ahmed and Albert Zaki Iskandar. UNESCO. http://books.google.com/books?id=h2g1qte4iegC&q=ibn+bakhtawayh.

Al-Nassir, A. A. 1993.
Sibawayh the Phonologist
. Kegan Paul.

Albala, Ken. 2007.
The Banquet: Dining in the Great Courts of Late Renaissance Europe
. University of Illinois Press.

———. 2011. “Historical Background to Food and Christianity.” In
Food and Faith in Christian Culture
, edited by Ken Albala and Trudy Eden, 7–200. Columbia University Press.

Albala, Ken, and Trudy Eden, eds. 2011.
Food and Faith in Christian Culture
. Columbia University Press.

Allen, Robert C., Jean-Pascal Bassino, Debin Ma, Christine Moll-Murata, and Jan Luiten Van Zanden. 2011. “Wages, Prices, and Living Standards in China, 1738–1925: In comparison with Europe, Japan, and India.”
The Economic History Review
64(S1): 8–38.

Amerine, Maynard Andrew, and Edward Biffer Roessler. 1976.
Wines: Their Sensory Evaluation
. New York: W.H. Freeman.

Anderson, Eugene N. 1988.
The Food of China
. New Haven: Yale University Press.

———. 2005.
Everyone Eats.
New York University Press.

Ankerstein, Carrie A., and Gerardine M. Pereira. 2013. “Talking about Taste: Starved for words.” In
Culinary Linguistics: The Chef’s Special.
Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley. Benjamins.

Antoine, Thomas. 1917. “La Pintade (poule d’Inde) dans les Textes du Moyen Âge.”
Comptes-Rendus des Séances de l’Académie des Inscriptions et Belles-Lettres
61(1): 35–50.

Aprosio, Sergio. 2003.
Vocabolario Ligure Storico Bibliografico. II.2
. Società Savonese di Storia Patria.

Audiger, Nicolas. 1692.
La Maison Reglée
. Paris.

Augustine, Adam A., Matthias R. Mehl, and Randy J. Larsen. 2011. “A Positivity Bias in Written and Spoken English and Its Moderation by Personality and Gender.”
Social Psychological and Personality Science
2(5): 508–15.

Austin, Daniel F. 1988. “The taxonomy, evolution and genetic diversity of sweet potatoes and related wild species.” In
Exploration, Maintenance and Utilization of Sweet Potato Genetic Resources: Report of the First Sweet Potato Planning Conference
1987. Lima, Peru; International Potato Center, 27–59. Available at http://cipotato.org/ library/pdfdocs/SW19066.pdf.

Austin, Thomas, ed. 1964.
Two Fifteenth-century Cookery-books
. Published for the Early English Text Society by the Oxford University Press. Available online at University of Michigan Humanities Text Initiative.

Baker, James W. 2009.
Thanksgiving: The Biography of an American Holiday
. Hanover: University Press of New England.

Baker, William Spohn. 1897.
Washington after the Revolution: 1784–1799
. Philadelphia.

Ballerini, Luigi, ed. 2005.
The Art of Cooking: The First Modern Cookery Book. By The Eminent Maestro Martino of Como
. Translated and annotated by Jeremy Parzen. University of California Press.

Barros, Cristina. 2004. “Los Moles. Aportaciones Prehispánicas.” In
Patrimonio Cultural y Turismo. Cuadernos 12. El mole en la ruta de los dioses: 6
°
Congreso sobre Patrimonio Gastronómico y Turísmo Cultural. Memorias (Cultural Heritage and Tourism, Volume 12: Mole on the Route of the Gods. Proceedings of the 6th Congress on Gastronomic Heritage and Cultural Tourism)
, 19–28. Puebla: Consejo Nacional para la Cultura y las Artes.

Batmanglij, Najmieh. 2011.
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
. Mage.

Bauer, Robert S. 1996. “Identifying the Tai substratum in Cantonese,” in
The Fourth International Symposium on Language and Linguistics
, Thailand, pp. 1806–1844. Institute of Language and Culture for Rural Development, Mahidol University.

Bayless, Rick. 2007.
Authentic Mexican
. William Morrow.

Belon, Pierre. 1553.
Les Observations de Plusieurs Singularitez et Choses Memorables Trouvées en Grèce, Asie, Judée, Egypte, Arabie et Autres Pays Étrangèrs.
http://books.google.com/books?id=VYcsgAYyIZcC.

Benson, Adolph Burnett. 1987.
Peter Kalm’s Travels in North America: The English Version of 1770
. New York: Dover.

Benveniste, Emile. 1969.
Indo-European Language and Society
. University of Miami Press.

Berdan, Frances F., and Patricia Rieff Anawalt. 1997.
The Essential Codex Mendoza
. Vol. 2. University of California Press.

Berger, Jonah, and Katherine L. Milkman. 2012. “What Makes Online Content Viral?”
Journal of Marketing Research
49(2): 192–205.

Beverland, Michael B. 2006. “The ‘Real Thing’: Branding Authenticity in the Luxury Wine Trade.”
Journal of Business Research
59: 251–58.

Beverland, Michael B., Adam Lindgreen, and Michiel W. Vink. 2008. “Projecting Authenticity Through Advertising.”
Journal of Advertising
37(1): 5–15.

Biber, Douglas. 1988.
Variation Across Speech and Writing
. Cambridge: Cambridge University Press.

Biber, Douglas. 1995.
Dimensions of Register Variation: A Cross-Linguistic Comparison
. Cambridge: Cambridge University Press.

Bottéro, Jean. 2004.
The Oldest Cuisine in the World: Cooking in Mesopotamia
. University of Chicago Press.

Boucher, Jerry, and Charles E. Osgood. 1969. “The Pollyanna Hypothesis.”
Journal of Verbal Learning and Verbal Behavior
8(1): 1–8.

Bourdieu, Pierre. 1984.
Distinction: A Social Critique of the Judgement of Taste
. Translated by Richard Nice from the 1979 French original. Harvard University Press.

Boyle, Robert. 1665.
New Experiments and Observations Touching Cold, or an Experimental History of Cold, Begun.
London: John Crook. http://quod.lib.umich.edu/e/eebo/A29001.0001.001.

Braudel, Fernand. 1981.
The Structures of Everyday Life. Volume 1 of Civilization and Capitalism 15th–18th Century
. New York: Harper & Row.

Brears, Peter. 1993. “Wassail! Celebrations in Hot Ale.” In
Liquid Nourishment
, edited by C. Anne Wilson, 106–41. Edinburgh University Press.

Bremner, Andrew J., Serge Caparos, Jules Davidoff, Jan de Fockert, Karina J. Linnell, and Charles Spence. 2013. “ ‘Bouba’ and ‘Kiki’ in Namibia? A Remote Culture Make Similar Shape–Sound Matches, But Different Shape–Taste Matches to Westerners.”
Cognition
126: 165–72.

Briscoe, John. 2002.
Tadich Grill
. Ten Speed Press.

Brook, Nath. 1658.
The Compleat Cook
. Printed by E.B. for Nath. Brook, at the Angel in Cornhill. London.

Buell, Paul D., and Eugene N. Anderson. 2010.
A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Sihui’s Yinshan Zhengyao.
Leiden: Brill.

Burenhult, Niclas, and Asifa Majid. 2011. “Olfaction in Aslian Ideology and Language.”
The Senses and Society
6(1): 19–29.

Burkert, Walter. 1985.
Greek Religion
. Translated by John Raffan from the 1977 German original. Harvard University Press.

Butler, Anthony R., and Martin Feelisch. 2008. “Therapeutic Uses of Inorganic Nitrite and Nitrate: From the Past to the Future.”
Circulation
117: 2151–59.

Bynum, Caroline Walker. 1987.
Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women
. Berkeley: University of California Press.

Campopiano, Michele. 2012. “State, Land Tax and Agriculture in Iraq from the Arab Conquest to the Crisis of the Abbasid Caliphate (Seventh–Tenth Centuries).”
Studia Islamica, nouvelle édition/new series
3: 5–50.

Carroll, Glenn R., and Dennis Ray Wheaton. 2009. “The Organizational Construction of Authenticity: An Examination of Contemporary Food and Dining in the U.S.”
Research in Organizational Behavior
29: 255–82.

Carter, M. G. 2004.
Sibawayhi
. Oxford: I. B. Tauris.

Cato. 1934.
De Agricultura
. Loeb Classical Library edition, Bill Thayer’s Web Site, University of Chicago. http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/K*.html.

Chan, Sucheng. 2000. “A People of Exceptional Character: Ethnic Diversity, Nativism, and Racism in the California Gold Rush.” Chapter 3 in
Rooted in Barbarous Soil: People, Culture, and Community in Gold Rush California
, edited by Kevin Starr and Richard J. Orsi, 44–85. California Historical Society.

Chang, K. C., ed. 1977.
Food in Chinese Culture: Anthropological and Historical Perspectives.
Yale University Press.

Chardin, Sir John. 1673–1677.
Travels in Persia, 1673–1677
. Vol. 2. From Chapter 15, “Concerning the Food of the Persians.” http://www.iras.ucalgary.ca/˜volk/sylvia/Chardin15.htm.

Chipman, Leigh N., and Efraim Lev. 2006. “Syrups from the Apothecary’s Shop: A Genizah Fragment Containing One of the Earliest Manuscripts of Minhaj al-Dukkan.”
Journal of Semitic Studies
LI/1: 137–68.

Civil, Miguel. 1964. “A Hymn to the Beer Goddess and a Drinking Song.” In
Studies Presented to A. Leo Oppenheim, June 7, 1964
, 67–89. The Oriental Institute of the University of Chicago.

Clément, Pierre
. 1863.
Jacques Coeur et Charles VII
. Deuxieme edition. Paris: Didier et Cie.

Coe, Sophie D. 1994.
America’s First Cuisines
. University of Texas Press.

Coe, Sophie D., and Michael D. Coe. 1996.
The True History of Chocolate
. Thames and Hudson.

Cohn, Michael A., Matthias R. Mehl, and James W. Pennebaker. 2004. “Linguistic Markers of Psychological Change Surrounding September 11, 2001.”
Psychological Science
15(10): 687–93.

Colquhoun, Kate. 2007.
Taste: The Story of Britain through its Cooking
. Bloomsbury.

Cowen, Tyler. 2012.
An Economist Gets Lunch
. Dutton.

Curtis, Robert I. 1991.
Garum and Salsamenta
. E. J. Brill.

D’Ancoli, Francesco. 1972.
Lingua Spagnuola E Dialetto Napoletano.
Napoli: Libreria Scientifica Editrice.

D’Onofrio, Annette. 2013. “Phonetic Detail and Dimensionality in Sound-Shape Correspondences: Refining the
Bouba-Kiki
Paradigm.”
Language and Speech
. Published online November 15, 2013.

Dalby, Andrew. 1996.
Siren Feasts: A History of Food and Gastronomy in Greece
. Routledge.

Danescu-Niculescu-Mizil, Cristian, Moritz Sudhof, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “A Computational Approach to Politeness with Application to Social Factors.”
Proceedings of the 51st Annual Meeting of the Association for Computational Linguistics
. Stroudsburg, PA: Association for Computational Linguistics.

Danescu-Niculescu-Mizil, Cristian, Robert West, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “No Country for Old Members: User Lifecycle and Linguistic Change in Online Communities.”
Proceedings of the International World Wide Web Conference
.

David, Elizabeth. 1977.
English Bread and Yeast Cookery
. Allen Lane.

———. 1979. “Fromages Glacés and Iced Creams.”
Petits Propos Culinaire
2: 23–35.

Other books

Prophecy Girl by Melanie Matthews
Styx's Storm by Leigh, Lora
Pirate's Wraith, The by Penelope Marzec
Pictures of the Past by Deby Eisenberg
Addicted In Cold Blood by Laveen, Tiana
The Man She Left Behind by Janice Carter