1. APERITIVO; 2. Overview of the volume (by Frobenius, Maximiliane); 3. ANTIPASTI; 4. Food and language - language and food (by Gerhardt, Cornelia); 5. PRIMI PIATTI Genres of food discourse; 6. When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse - a synchronic study of food blogs (by Diemer, Stefan); 7. Passionate about food: Jamie and Nigella and the performance of food-talk (by Chiaro, Delia); 8. The addressee in the recipe: How Julia Child gets to join you in the kitchen (by Fischer, Kerstin); 9. Food for thought - or, what's (in) a recipe?: A diachronic analysis of cooking instructions (by Arendholz, Jenny); 10. Recipes and food discourse in English - a historical menu (by Diemer, Stefan); 11. The way to intercultural learning is through the stomach - Genre-based writing in the EFL classroom (by Bubel, Claudia); 12. SECONDI PIATTI Food and culture; 13. How permeable is the formal-informal boundary at work?: An ethnographic account of the role of food in workplace discourse (by Holmes, Janet); 14. Comparing drinking toasts - Comparing contexts (by Kotthoff, Helga); 15. The flavors of multi-ethnic North American literatures: Language, ethnicity and culinary nostalgia (by Fellner, Astrid M.); 16. Men eat for muscle, women eat for weight loss: Discourses about food and gender in Men's Health and Women's Health magazines (by Fuller, Janet M.); 17. "Bon Appetit, Lion City": The use of French in naming restaurants in Singapore (by Serwe, Stefan); 18. Talking about taste: Starved for words (by Ankerstein, Carrie A.); 19. DOLCI; 20. Bibliography; 21. Index
