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Research Article| November 01 2012
Flesh and Blood
mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in Early Modern Literature and Learning and Teaching through Technology. More information about his books is available at www.wordhistories.com.
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Gastronomica (2012) 12 (4): 6–7.
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mark morton; Flesh and Blood. Gastronomica 1 November 2012; 12 (4): 6–7. doi: https://doi.org/10.1525/GFC.2012.12.4.6
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