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Book reviews

Polly E. Szatrowski, Language and food: verbal and nonverbal experiences

References

  • Brillat-Savarin, J. A. 1826. Physiologie du goût, ou Méditations de gastronomie transcendante; ouvrage théorique, historique et à l’ordre du jour, Dédié aux Gastronomes parisiens, par un professeur, membre de plusieurs sociétés litteraires et savantes…. Vol. 2. Paris: Chez A. Sautelet et Cie Libraires.
  • Counihan, C., and P. Van Esterik. 2013. Food & Culture: A Reader. 3rd ed. New York: Routledge.
  • Douglas, M. 1972. “Deciphering a Meal.” Daedalus 101: 61–81.
  • Lévi-Strauss, C. 1966. “The Culinary Triangle.” New Society, December 22, 937–940.
  • Symons, M. 1992. “Eating into Thinking: Explorations in the sociology of cuisine.” PhD diss., Flinders University of South Australia.
  • Symons, M. 2010. “The Confection of a Nation: The Social Invention and Social Construction of the Pavlova.” Social Semiotics 20 (2): 197–217. doi:10.1080/10350330903566004.

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