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Papers Stories Symposia Education & Culture Translation Culinary guides
My communications, publications, symposia, radio programs, lectures on cuisine.
On learning to eat organic, a practical guide to eating organic Electronic book, Dessillages Publishing House, Paris, 2009, 182 pages, 10 euros http://www.parisbalades.com/Dessillages/Enroutepourmangerbio.htm Organic recipes and pictures for a Food Magazine (Publishing stopped), January 2009 Les paradoxes de l'oignon - The onion's paradox, 2008 http://publipharm.fr/art-de-vivre/alimentation/192-les-paradoxes-de-loignon.html To read the paper Papers in Extra Issue n° 4, Grandir Autement Magazin (Growing differently) : Towards a mainfull eating, October 2008 - Pourquoi manger bio ? (Why to eat organic?) pp. 44 - 47 - Le danger des additifs alimentaires. (Food additives : Danger!) pp. 62 - 63 - Cuisiner dans quoi ? (In which kind of pot to cook?) pp. 69 - 70 http://www.grandirautrement.com Member of Experts committee of Dicorevue : Dictionnaires, Encyclopédies, Lexicographie (Dictionnaries, Encyclopaedia, Lexicography) http://www.dicorevue.fr/ Expert for food topic : http://www.dicorevue.fr/d_themes.html TV for children Comment sent-on le goût de ce que l'on mange ? (January 2008) http://www.tiji.fr/Tout-Tiji/Ti-Pourquoi/comment-ca-marche (How do we feel the taste) Review : Géopolitique du goût. La guerre culinaire, de Christian Boudan, ed. PUF, Paris, 2004 pour la revue Cultures Sud, "Une histoire de goûts. Nourriture, culture et littérature" n° 167 - octobre - décembre 2007 http://www.culturesfrance.com/publications-et-ecrit/revues/po25_2.html - "Sensations: Time for Cooking," 2006. Theme: Sensation and Denomination - Languages and Cultures. Co-ordination Anne-Marie Laurian and Annie Mollard-Desfour, Communication Metadif, http://www.u-cergy.fr/metadif/seminaires/2006-07/seminaire_programme_20-10-06.htm (Time and Food) - "Sensation : the 1001 Flavors of Taste," 2005. Theme: Bilingual dictionaries; vocabulary and expressions of the five senses and feelings in various languages.Coordination : Anne-Marie Laurian Communication Metadif http://www.u-cergy.fr/metadif/seminaires/2004-05/23-06-05/seminaire_programme_2306-05.htm pp199-212 Etudes contrastives vol 8 : Lexicographie contrastive - Les cinq sens et les sensations, A-M. Laurian (ed.) Peter Lang ed. Berne, Suisse, 2007 http://www.peterlangusa.com/Index.cfm?vID=11198&vHR=1&vUR=3&vUUR=4&vLang=F (Taste and Food) - "To eat over the passage of time," pp 141-149 (domain: Hungarian glossary of common foodstuffs) (Hungarian Study Notebooks) Cahiers d'Etudes Hongroises, 12/2004 - 2005, Sorbonne Nouvelle Paris III - CIEH - Institut hongrois, Paris, France - Institut Balassi Balint, Budapest, Hongrie, http://www.univ-paris3.fr/recherche/cieh/cieh.html http://www.bbi.hu/index.php?id=99&cid=214 (Hungarian vocabulary and Food, Publication) - "Words and dishes: Translating everyday foods" (domain: Translation of Hungarian food glossaries). Etudes Contrastive vol 2, Frontières et Passages, Actes du colloque franco-hongrois sur la traduction Paris 2001, Th. Szende & Gy. Maté (Eds) Peter Lang ed. Berne, Suisse, 2003, http://www.peterlangusa.com/Index.cfm?vID=76892&vHR=1&vUR=3&vUUR=4&vLang=F (Translation and Food, Publication) - "Maritime Culinary Dictionary in a Country without a Sea, Hungary." Interdisciplinary symposium with " Auction: Nourishment from the Sea." Tatihou Island (50) - 2003 Organisation : CRHQ - Université de Caen, Intechmer (CNAM), CETMA - Anthropologie maritime, OFIMER, Musée maritime de Tatihou, Musée du vieux Granville, Service historique de la marine, De Honnesta Voluptate, Société française d'histoire maritime http://www.crhq.cnrs.fr/ (Vocabulary and Food, Publication) - "The Hungarian Plate; Paprika, Leves and Pogatcha "By Word of Mouth," radio program de Renée Elkaim - Bolinger, France - Culture, December 2002 http://www.radiofrance.fr/chaines/france-culture2/emissions/bouche_oreille/fiche.php?diffusion_id=9889 (Hungarian Food, Radio) - The Art of Living and Food Hygiene, at the turn of the century according to the dictionary of Joseph Favre," Restaurant "Hélices et Délices" Paris, November 2002, Lecture on Cuisine - "Dictionaries, Encyclopedias: the Words for Cuisine," 2002, Theme: analysis of glossaries and directly translated dictionaries: around dictionaries, Co-ordination : Annie Mollard - Desfour, Nicole Cholewka, Communication Metadif http://www.u-cergy.fr/metadif/seminaires/2002-03/040602/seminaire_040602.htm (Dictionnary and Food) - "The Linguistic and Gustatory Tastes of Hungary," pp50-51 (domain: translations of Hungarian sayings related to cuisine and food) pp 50-51, Revue littéraire "Le Jardin d'Essai", n° 19 spécial traduction, oct-déc 2000 http://jardindessai.free.fr/ (Expression, Translation and Food, Publication) - "The Evolution of Table Manners; the Example of the Fork and the Knife," from " The Civilization of Manners" from Norbert Elias, Institut Supérieur d'Interprétariat et de Traduction, Budapest, Hongrie, 1986 (Conference)

My communications, publications, symposia, radio programs, lectures on cuisine.

On learning to eat organic, a practical guide to eating organic Electronic book, Dessillages Publishing House, Paris, 2009, 182 pages, 10 euros
http://www.parisbalades.com/Dessillages/Enroutepourmangerbio.htm

Organic recipes and pictures for a Food Magazine (Publishing stopped), January 2009

Les paradoxes de l'oignon - The onion's paradox, 2008 http://publipharm.fr/art-de-vivre/alimentation/192-les-paradoxes-de-loignon.html
To read the paper

Papers in Extra Issue n° 4, Grandir Autement Magazin (Growing differently) : Towards a mainfull eating, October 2008
- Pourquoi manger bio ? (Why to eat organic?) pp. 44 - 47
- Le danger des additifs alimentaires. (Food additives : Danger!) pp. 62 - 63
- Cuisiner dans quoi ? (In which kind of pot to cook?) pp. 69 - 70
http://www.grandirautrement.com

Member of Experts committee of Dicorevue : Dictionnaires, Encyclopédies, Lexicographie (Dictionnaries, Encyclopaedia, Lexicography) http://www.dicorevue.fr/
Expert for food topic : http://www.dicorevue.fr/d_themes.html

TV for children
Comment sent-on le goût de ce que l'on mange ? (January 2008) http://www.tiji.fr/Tout-Tiji/Ti-Pourquoi/comment-ca-marche
(How do we feel the taste)

Review : Géopolitique du goût. La guerre culinaire, de Christian Boudan, ed. PUF, Paris, 2004
pour la revue Cultures Sud, "Une histoire de goûts. Nourriture, culture et littérature"
n° 167 - octobre - décembre 2007
http://www.culturesfrance.com/publications-et-ecrit/revues/po25_2.html

- "Sensations: Time for Cooking," 2006. Theme: Sensation and Denomination - Languages and Cultures. Co-ordination Anne-Marie Laurian and Annie Mollard-Desfour, Communication Metadif,
http://www.u-cergy.fr/metadif/seminaires/2006-07/seminaire_programme_20-10-06.htm
(Time and Food)

- "Sensation : the 1001 Flavors of Taste," 2005. Theme: Bilingual dictionaries; vocabulary and expressions of the five senses and feelings in various languages.Coordination : Anne-Marie Laurian Communication Metadif
http://www.u-cergy.fr/metadif/seminaires/2004-05/23-06-05/seminaire_programme_2306-05.htm
pp199-212 Etudes contrastives vol 8 : Lexicographie contrastive - Les cinq sens et les sensations, A-M. Laurian (ed.) Peter Lang ed. Berne, Suisse, 2007 http://www.peterlangusa.com/Index.cfm?vID=11198&vHR=1&vUR=3&vUUR=4&vLang=F
(Taste and Food)

- "To eat over the passage of time," pp 141-149 (domain: Hungarian glossary of common foodstuffs) (Hungarian Study Notebooks) Cahiers d'Etudes Hongroises, 12/2004 - 2005, Sorbonne Nouvelle Paris III - CIEH - Institut hongrois, Paris, France - Institut Balassi Balint, Budapest, Hongrie, http://www.univ-paris3.fr/recherche/cieh/cieh.html
http://www.bbi.hu/index.php?id=99&cid=214
(Hungarian vocabulary and Food, Publication)

- "Words and dishes: Translating everyday foods" (domain: Translation of Hungarian food glossaries). Etudes Contrastive vol 2, Frontières et Passages, Actes du colloque franco-hongrois sur la traduction Paris 2001, Th. Szende & Gy. Maté (Eds) Peter Lang ed. Berne, Suisse, 2003,
http://www.peterlangusa.com/Index.cfm?vID=76892&vHR=1&vUR=3&vUUR=4&vLang=F
(Translation and Food, Publication)

- "Maritime Culinary Dictionary in a Country without a Sea, Hungary." Interdisciplinary symposium with " Auction: Nourishment from the Sea." Tatihou Island (50) - 2003 Organisation : CRHQ - Université de Caen, Intechmer (CNAM), CETMA - Anthropologie maritime, OFIMER, Musée maritime de Tatihou, Musée du vieux Granville, Service historique de la marine, De Honnesta Voluptate, Société française d'histoire maritime http://www.crhq.cnrs.fr/ (Vocabulary and Food, Publication)

- "The Hungarian Plate; Paprika, Leves and Pogatcha "By Word of Mouth," radio program de Renée Elkaim - Bolinger, France - Culture, December 2002
http://www.radiofrance.fr/chaines/france-culture2/emissions/bouche_oreille/fiche.php?diffusion_id=9889
(Hungarian Food, Radio)

- The Art of Living and Food Hygiene, at the turn of the century according to the dictionary of Joseph Favre," Restaurant "Hélices et Délices" Paris, November 2002, Lecture on Cuisine

- "Dictionaries, Encyclopedias: the Words for Cuisine," 2002, Theme: analysis of glossaries and directly translated dictionaries: around dictionaries, Co-ordination : Annie Mollard - Desfour, Nicole Cholewka, Communication Metadif
http://www.u-cergy.fr/metadif/seminaires/2002-03/040602/seminaire_040602.htm
(Dictionnary and Food)

- "The Linguistic and Gustatory Tastes of Hungary," pp50-51 (domain: translations of Hungarian sayings related to cuisine and food) pp 50-51, Revue littéraire "Le Jardin d'Essai", n° 19 spécial traduction, oct-déc 2000
http://jardindessai.free.fr/
(Expression, Translation and Food, Publication)

- "The Evolution of Table Manners; the Example of the Fork and the Knife," from " The Civilization of Manners" from Norbert Elias, Institut Supérieur d'Interprétariat et de Traduction, Budapest, Hongrie, 1986 (Conference)