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Works consulted

 

Works consulted in preparing the paper


This list shows the books and papers used in the original paper in Anthropological Linguists published in 1983.

 
Ceserani, V. and R. Kinton. 1967. Practical Cookery. 2nd ed. Edward Arnold

Concise Oxford French Dictionary. [1940] 1977. Oxford: Claredon Press. 

Escoffier, G.S. [1907] 1957. A Guide to Modern Cookery. 2nd ed. Melbourne: Heineman 

Fuller, J. and E. Renold. [1963] 1966. The Chefs Compendium of Professional Recipes. Revised. Edtn. London: Heineman 

Goody, J. 1982. Cooking, Cuisine and Class. Cambridge University Press 

Harrison A.F. , 1982. Gastronomy. New Horizon - Fig 11 etc.

Hering, R. 1972. Lexikon der Kuche. Phanneberg and Co. (Trans. By W. Bickel as Hering’s Dictionary of Classical and Modern Cookery and Practical Reference Manual for the Hotel and Restaurant Trade, Germany: Fachbuchverlag Dr.).

 

Leach, A. 1970. Lévi-Strauss. Gontant/Collins 

Lehrer, A. 1969. Semantic Cuisine. Journal of Linguistics 5:39-55 

Lehrer, A. 1972. Cooking Vocabularies and the Culinary Triangle of Lévi-Strauss. Anthropological Linguistics 14:155-71 

Leto, M.S. and W. Bode. [1969] 1975. The Larder Chef: Food Preparation and Presentation, 2nd ed. London:Heineman 

Lévi-Strauss, c. [1966] 1973. From Honey to Ashes. London: Jonathan Cape. Trans. By John and Doreen Weightman.

Lévi-Strauss, c. [1968] 1978. The Origin of Table Manners. London: Jonathan Cape. Trans. By John and Doreen Weightman.

Saulnier, J. 1923. Le Repertoire de la Cuisine. London: Jaeggi. Trans. circa. 1970 by E. Brunet.

 


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