Add to ORKGThe story is told of a business man who sat down in a first class restaurant, and because he had forgotten his glasses, asked the waiter to read the menu. The waiter apologetically replied that he couldn\u27t read French either
The food language of Québec’s cabanes à sucre represents a particularly salient example of what the ...
An invitation to dinner - and not at someone\u27s home this time, but at a plushy restaurant! And wi...
Professor John Westbrook proposes moving outside the direct field of high culture, and examining the...
Have you ever, when in a beefsteak-and-apple-pie mood, been completely mushed by being confronted in...
Almost every menu and cookbook contains many foreign terms and expressions. We hear these words ofte...
Ferguson’s Accounting for Taste reveals a gap in our understanding: How did French culinary discours...
The purpose of this project was to find out the impact of the French jargon used in the culinary and...
More than million foods have been made by people from all over the world in the latest years. People...
Pity the poor tourist faced for the first time with a French menu! Well, actually, menu means small...
Gilly Lehmann : English cooks and French cuisine. French food was fashionable in 18th-century Engla...
A move to France lands a Furman alum in a medieval chateau, writing on food and culture and living l...
Margret Wallace, junior home management major, spent last summer touring Western Europe with a group...
French pastry in the home may be made as delicious and enticing as that we purchase in the restauran...
While teaching, I realized a couple of years ago, that both my students and I enjoyed discussions ab...
Fried Oysters, Ice-Cream and Cold Water. French people who go to the States don't go there to eat ; ...
The food language of Québec’s cabanes à sucre represents a particularly salient example of what the ...
An invitation to dinner - and not at someone\u27s home this time, but at a plushy restaurant! And wi...
Professor John Westbrook proposes moving outside the direct field of high culture, and examining the...
Have you ever, when in a beefsteak-and-apple-pie mood, been completely mushed by being confronted in...
Almost every menu and cookbook contains many foreign terms and expressions. We hear these words ofte...
Ferguson’s Accounting for Taste reveals a gap in our understanding: How did French culinary discours...
The purpose of this project was to find out the impact of the French jargon used in the culinary and...
More than million foods have been made by people from all over the world in the latest years. People...
Pity the poor tourist faced for the first time with a French menu! Well, actually, menu means small...
Gilly Lehmann : English cooks and French cuisine. French food was fashionable in 18th-century Engla...
A move to France lands a Furman alum in a medieval chateau, writing on food and culture and living l...
Margret Wallace, junior home management major, spent last summer touring Western Europe with a group...
French pastry in the home may be made as delicious and enticing as that we purchase in the restauran...
While teaching, I realized a couple of years ago, that both my students and I enjoyed discussions ab...
Fried Oysters, Ice-Cream and Cold Water. French people who go to the States don't go there to eat ; ...
The food language of Québec’s cabanes à sucre represents a particularly salient example of what the ...
An invitation to dinner - and not at someone\u27s home this time, but at a plushy restaurant! And wi...
Professor John Westbrook proposes moving outside the direct field of high culture, and examining the...