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Interdisciplinary, History, Linguistics, Art history, Folklore studies
This article reviews the 2009 Oxford Symposium on Food and Cookery, which was held in St. Catherine's College, Oxford. This year's theme was Food and Language and over forty papers were delivered to and audience of over two hundred leading food writers, historians, scientists, anthropologists, linguists, culinary students, and general food enthusiasts.
Mac Con Iomaire, M. (2009). The Language of Food: A Review of the 2009 Oxford Symposium on Food and Cookery. Journal of Culinary Science and Technology, Vol. 7, No.2-3, pp.211-217