Food: A Dictionary Of Literal And Nonliteral Terms

Hardcover | August 1, 2000

byRobert A. Palmatier

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Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of "first record" in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.

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Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of "first record" in English are provided, along with the bibliographical...

Format:HardcoverDimensions:488 pages, 9.54 × 6.44 × 1.24 inPublished:August 1, 2000Publisher:Greenwood PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0313314365

ISBN - 13:9780313314360

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"Mr. Palmatier's latest dictionary is more than a reference source for culinary definitions; it is a book that rewards browsing. Not many dictionaries can be counted on for complete and accurate treatment of food; fewer still can be read with pleasure; You are unlikely to find another that offers so much of both."-Harry Randall author, Philology of Taste