Final update 15 Feb 2011
All pages here have been replaced by the
pages via this link:
UWIC students are recommended to
stop after the Conclusion page above the
"First Pub - First Look" page.
Alan F Harrison (Prof) 11 Feb 2011
The links relating to semantic cuisine have been collected here for use by Hospitality students and others on related courses. Much later, it may be adapted for use by the general reader.
This is a no-frills mini-website devoted to investigating "cuisine" for new-comers to the more serious use of the everyday word attached to, say, a country as in "The cuisine of France" or "French cuisine".
Many of the pages on this site serve only as links to my website on gastronomy.
They are based on two of my publications dealing with a model of cuisine.
Students will find their own page on this site at the foot of the page. That page and the two which followed have been overtaken by time. As you see on the Update page, you are no longer recommended to obtain an overview of the other pages.
Email questions, comment and suggestions are welcome via the Contact page.
Alan F Harrison
Prof (ret'd) Return to "Gastronomy" http://www.gastronomyafharrison.co.uk/page282.php
Site created in mid January 2011 and updated on 28 Jan.
- Home
- Updates
- Introduction
- On triangles etc
- Semantic cuisine
- Cookery and Food Association
- The Triangle figures
- The whole CFA article
- CFA article as published
- Fig 2 - Methods of cookery
- Fig 6 - The basic framework
- Fig 7 - using the framework
- Fig 8 - The Cold Process
- Fig 9 - The Sauce process
- Fig 10 - Example of the Sauce process
- Fig 11 - The Process approach Triangle
- Works consulted
- Moving on
- ANTHROPOLOGICAL LINGUISTICS
- Original paper as published
- Lehrer and Levi-Strauss
- Table 1 in the original paper
- Lehrer - Semantic Cuisine
- The full paper
- Works referred to
- MOVING ON FURTHER
- Types of cuisine
- For students
- The Lecture
- Lecture as a session
- Working together
- Contact