Table of Contents
Foreword Mark McWilliams 9
Plenary Papers
Fava Beans and Béchamel: Translating Egyptian Food as Modern Cuisine Anny Gaul 11
Secrets of the Great Chefs: Decrypting Untrustworthy Communications from the Kitchens of Carême, Escoffier and Guérard Ray Sokolov 20
Symposium Papers
The Evolution of Cookbooks in the Digital Age Ken Albala Christine Larson 29
'Anything is possible!': MasterChef, World-Wide Illusion Robert Appelbaum 35
Tatattoouille on the Menu: Tats in the Kitchen, a Side of Ink, and Food as Communication Paula Arvela 44
Totalitarian Tastes: The Political Semantics of Food in Twentieth-Century Germany Volker Bach 54
Communicating Frenchness: Escoffier and the Export of Terroir Janet Beizer 64
Nobody Said to Cook: The Chinese Food of Emily Hahn and Time-Life Books Lucey Bowen 73
Tablecloth and River: Dramatizing Historical Land Claims in Tomson Highway's Ernestine Shuswap Gets Her Trout Shelley Boyd 83
Communicating Jewish Identity Through Taste: Jewish Flavour Principles as Culinary 'Midrash' Jonathan Brumberg-Kraus 93
Defining 'Cuisine': Communication, Culinary Grammar, and the Typology of Cuisine Anthony F. Buccini 105
'That Was Good': Eating, Drinking and the Etiquette of Slurping in Japan Voltaire Cang 122
Lessons from Generations Past: Timely and Timeless Communication Strategies of Some Canadian Cooks of Note Nathalie Cooke 131
Common Senses: Sound and Touch in London Food Shopping Anastasia Edwards 143
Children's Culinary Culture: Why It Matters Elizabeth Fakazis 149
When Menus Talk: The Bernard Fread Menu Collection Rebecca Federman 159
By Any Other Name Priscilla Parkhurst Ferguson 164
The Past on a Plate: Images of Ancient Feasts on Italian Renaissance Maiolica Allison Fisher 171
Dinner Isn't Served!: The Use of Historic Cookery as a Method of Interacting with Visitors to Hampton Court Palace Richard Fitch 183
Framework for a New Culinary-Arts Curriculum Peter Hertzmann 193
Deep-frying the nation: Communicating about Scottish Food and Nutrition Christine Knight 206
Messages of Subversion: Communicating Czech Nationalism through Culinary History Michael Krondl 216
Dragon on a Platter: The Art of Naming Chinese Dishes Kian Lam Kho 227
Communicating Superfoods: A Case Study of Maca Packaging Jennifer Loyer 236
A French Culinary Figure in the Anglosphere: Translating Édouard de Pomiane for English Books and Television Katherine Magruder 247
The Language of Food Gifts in an Eighteenth Century Dining Club India Aurora Mandelkern 258
Hot, Sour, Salty … Write: Saveur Magazine, Thai Food Culture, and the Communicative Potential of Food & Travel Journalism Robert McKeown 265
Food Fight: Survival and Ideology in Cookbooks from the Spanish Civil War Maria Paz Moreno 276
On Food and Fascism: Plating up Oral Histories Karima Moyer-Nocchi 286
The Author, the Reader, the Text: Literary Communication of a 1611 Spanish Cookbook Carolyn A. Nadeau 296
The Squander Bug: Propaganda and its Influence on Food Consumption in Wartime Australia Diana Noyce 305
I Am What I Don't Eat: Food and Eating as a Form of Communicating Distinction in the Jewish Literature of the Second Temple Period Harriet Publicover 319
Looking Good: Picturing Food in Early Books and Prints Marcia Reed 328
Whitebait or Blanchailles? Cuisine and Chaos in Britain, 1865-1914 Laura Shapiro 339
The Rhetoric of Salmon: The War of Words, Images and Metaphors in the Battle of Wild-caught vs. Farmed Salmon Richard Warren Shepro 347
The Comté Aroma Wheel: History of an Invention, Ethnography of a Practice. A Look ac the Early Years Christy Shields-Argelès 363
'What if I smell your peanuts and die?' Communicating Fact and Fiction about Peanut Allergy Matthew Smith 373
Communicating Gourmet Values in Japanese Popular Media Nancy Stalker 382
Crossing the Kosher Food Barrier: Outside Influences on Talmudic Food Susan Weingarten 390
