Culinary Crossroads
eBook - PDF

Culinary Crossroads

Language, Culture, and Cuisine in Global Perspective

  1. 483 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Culinary Crossroads

Language, Culture, and Cuisine in Global Perspective

About this book

The volume traces etymologies, unpacks recipes, explores translation strategies, and analyzes food-related cultural narratives. Topics range from Italian cookbooks and Persian bread-making to Portuguese loanwords in French food terms, Polish adaptations of Chinese cuisine, the origins of pastrami, Steinbeck's wartime food descriptions, and fasting during the English Reformation. Spanning disciplines and continents, the contributions offer a rich exploration of food's cultural and linguistic significance. As food studies continues to expand into new territories – interweaving linguistic, digital, and cultural approaches – this volume contributes to the ongoing conversation about the role of food in shaping our past, understanding our present, and influencing our future.

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Yes, you can access Culinary Crossroads by Michał Palmowski,Mateusz Urban in PDF and/or ePUB format, as well as other popular books in Literature & Linguistics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
V&R Unipress
Year
2025
eBook ISBN
9783847019022
Edition
1
Topic
Literature
Subtopic
Linguistics
Index
Literature

Table of contents

  1. Title Page
  2. Copyright
  3. Table of Contents
  4. Body
  5. Joanna Gronkowska / Michal Palmowski / Mateusz Urban: Introduction: The Past, Present, and Future of Food Studies
  6. I. The Mediterranean
  7. France
  8. Dorota Pudo: Coffee-Related Vocabulary in Coffee Shop AU Fanfictions Published in French on AO3
  9. Edyta Jabłonka / Małgorzata Posturzyńska-Bosko: A Glass of Porto or Madeira? Portuguese Gastronomic Loanwords in the French La guage
  10. Portugal
  11. Anna Wolny: Eating (in) Portuguese: A Textual Analysis of Two Polish Culinary Guides of Portugal: Porto, sardynka i fado – kuchnia portugalska (1980) and Portugalia do zjedzenia (2019)
  12. Italy
  13. Magdalena Bartkowiak-Lerch: Italian Cookbooks: How Do They Talk to People?
  14. Macedonia
  15. Jovana Karanikikj Josimovska: A Time-Travel through Flavors and Traditions: Translating Dishes in Artusi’s Science in the Kitchen into Macedonian
  16. II. Eastern Europe
  17. Poland
  18. Anna Dyda: A Few Remarks on Italian Loanwords in Polish Culinary Terminology
  19. Pi-Chun Chou: Polish Adaptations of Chinese Culinary Recipes: A Complex Cross-Cultural Journey
  20. Olga Mastela: Traditional Recipes, or a Salad Bowl of Ideas for Project-Based Translation Classes
  21. Marzena Wawrzeń: Culinary Arts in Teaching Polish as a Foreign Language: Polish Cuisine as a Topic for Developing Intercultural Competence
  22. 2. Culinary arts in the light of Programy nauczania <grafik id=
  23. Renata Przybylska / Agata Kwaśnicka-Janowicz: Colors in Old Polish Cuisine: A Linguistic Perspective
  24. Ukraine
  25. Ljubov Froljak / Myroslava Froljak: Reconstruction of the Weekday Menu of a Rural Family in the Central Donec’k Region (Ukraine) in the Early 20th Century Based on Fieldwork Data
  26. Agnieszka Seweryn: Russian or Ukrainian? The History of the Famous Soup and the Political Conflict over the Rights to Red Borscht
  27. Hungary
  28. Agnieszka Veres-Guśpiel: Metaphors We Eat By
  29. III. Asia
  30. Dagestan
  31. Krzysztof Ozga: From Recipes to Resilience: A Dagestani Food Blog as a Platform for Navigating Self-Disclosure and Digital Identity
  32. Persia/Iran
  33. Mateusz M. P. Kłagisz: Nān: A Few Linguistic Remarks on Iranian Bread
  34. Renata Rusek-Kowalska: A Few Sips from the Vat: Wine in Persian Culture, Language, and Literature
  35. India
  36. Iwona Milewska: The Peacock’s Tail or the Variety of Indian Spices, Their Twofold Nature, and Their Way to Europe
  37. Japan
  38. Tomasz Majtczak / Stanislaw Meyer / Senri Sonoyama: Japanese Culinary Terms of European Origin from the Early Period (1550–1800)
  39. Patrycja Duc-Harada: Eating is Accepting: Reconstructing the Worldview Encoded in the Japanese Verb kuu (食う, 喰う) ‘to eat’ on he Basis of Lexicography, Set Phrases, and Corpus Data
  40. South Korea
  41. Lora Tamošiūnienė: On Eating and Books
  42. IV. North America and the British Isles
  43. Mexico
  44. Olivia N. Petrescu: Translating Mexican Gastronomy: Techniques and Recipes
  45. USA
  46. Maciej Kapek: Romanian, Jewish, American…? Pastrami as a Battlefield of Linguistic and Cultural Meanings
  47. Katarzyna Hauzer: Food as National Identity in John Steinbeck’s Once There Was a War and Other Frontline Writing
  48. UK
  49. Jakub Basista: A fruitful treatise of fasting wherin is declared what ye Christen fast is…: Fasting in the Time of the English Reformation: Do We Know Everything?
  50. List of Contributors