Thursday, February 14, 2019
Cultural Identity and the Language of Food Essay example -- Cultural Id
Cultural Identity and the Language of feed pabulum is integral to cultural identity and is as much a sort of culture as religion and language. Indeed, some cultures elevate food to a level nearing, if non exceeding, the status of their religion. Because I love to cook, to combine flavors in a way that results in something unexpected and wonderful, this paper will dispute various words related to food. Not actual food words, only when words surrounding food. Interesting words like gastronomy and feast. Often there is much symbolism related to these words from the fundamental idea that to devour is to live to the possibility that there are religious connotations to the etymology of some of these words. give their reputation for affairs of the heart, as well as being the purveyors of cuisine, it is not surprising that many of our food words come from the French -- much(prenominal) as gastronomy, saute, banquet and garnish. Gastronomy, refers to the art or science of good ea ting. It comes from classic French gastronomie, from Greek gastronomi, gastro-, + -nomi, -nomy. Its Indo-European root word, gras, (Shipley, 133) simply means to devour. check to the American Heritage Dictionary (AHD), the word banquet has been fluctuating for a long time. The honest-to-god French word banquet, the likely source of our word, is derived from Old French banc, bench, ultimately of Germanic origin and originally from the Indo-European *bheg (Shipley, 31). The signified development in Old French goes from little bench to meal taken on the family workbench to feast. The AHD cites the English word banquet as first recorded in a work possibly constitute before 1475 with reference to a feast held by the god Apollo, and it appears to give up been used from the 15th to ... ...w York, NY. 1983.Davidson, Alan. Oxford Companion to Food. virgin York Oxford University Press, Inc., 1999.Elkort, Martin. The Secret Life of Food A Feast of Food and Drink History, Folklore, and F act. Los Angeles Jeremy P. Tarcher, Inc. 1991.Foley, Tricia and Catherine Calvert. Having Tea. smart York Clarkson N. Potter, Inc., 1987 Jaspers, Karl. The Great Philosophers. New York Harcourt Brace & Company, 1993.Kiple, Kenneth F., and Kriemhild Conee Ornelas, eds. The Cambridge World History of Food. New York Cambridge University Press, 2000.Oates, Whitney Jennings. The Stoic and Epicurean Philosophers. New York Random House, 1940.Shipley, Joseph T. The Origins of English Words A Discursive Dictionary of Indo-European Roots. Baltimore The Johns Hopkins University Press, 1984.Tannahill, Reay. Food in History. New York Random House, 1988.