Food and Communication - Proceedings of the Oxford Symposium on Food and Cookery 2015 - Mark McWilliams
Defining ‘Cuisine’: Communication, Culinary Grammar, and the Typology of Cuisine
Food and Communication - Proceedings of the Oxford Symposium on Food and Cookery 2015 - Mark McWilliams
Anthony F. Buccini [+]
Anthony F. Buccini (PhD Cornell University) is an historical linguist and dialectologist who
formerly taught at the University of Chicago in the Departments of Germanic Languages and Literatures and Linguistics. As a food historian, his research focusses on the Mediterranean and Atlantic World. He is a two-time winner of the Sophie Coe Prize in Food History.