ENG 496 - The Language of Food

4 credits
Focuses on the language and linguistics of food, exploring the history and evolution of food and culinary terms, the linguistic structure of menus, recipes, and cuisines, the language of food advertising and labelling, the language of taste and smell, and the role of food metaphors, the study of restaurant jargon, and regional variation in food terms. Prerequisite(s): Junior standing or above.
Grade mode designated on a CRN basis each term. Students should consult current term schedule.