Language and Food

Name: Language and Food | Verbal and nonverbal experiences
Brand: John Benjamins Publishing Company
Price: 118.99 EUR
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Verbal and nonverbal experiences

Polly E. Szatrowski(Herausgeber*in)

John Benjamins Publishing Company

1. Auflage

Erschienen am 10. Januar 2014

VI, 318 Seiten

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Inhalt

Language and Food
Editorial page
Title page
LCC data
Table of contents
I. Introduction
1. Introduction to Language and food: Verbal and nonverbal experiences
1. Introduction
2. Previous research related to language and food
3. Emerging themes related to language and food
3.1 Ritual and performance
3.2 Food description, identification and assessment
3.3 Food, language and identity
3.4 Child and adult socialization through food
3.5 Verbal and nonverbal resources in talk about food
4. Conclusion
References
Appendix A
Data
English translation
Japanese romanization (Szatrowski, 2004a, p. viii, 2010b, pp. 16-17)
Appendix B
The taster meal
II. Process and structural organization
2. Negotiating a passage to the meal in four cultures
1. Introduction
2. Stages of commensality and their pragmemic triggers
2.1 The "outside world" and departures from it
2.2 Transit: Outside world to threshold - The "invited state"
2.3 Transit: Crossing the threshold - The"gathering place"
2.4 Transit: Passage to "the table" - The "arrival at the table"
2.5 Transit: Beginning the Meal - Commensality
2.6 Transit: Leaving "the table" - The "post commensal activity"
2.7 Transit: Departure (crossing the threshold) - The "departing place"
2.8 Transit: Re-entry into the "outside world" - The "reciprocating status"
3. A ritual approach
3.1 Ritual and commensality
4. Pragmemic triggers in four cultures
4.1 The invitation
4.2 Greeting / Welcome
4.3 Summons to "the table"
4.4 Signal to eat
4.5 Invitation to leave "the table"
4.6 Statement of departure
4.7 Expression of gratitude
5. Conclusion
References
3. The structural organization of ordering and serving sushi
1. Introduction
2. Background
3. Data and methodology
4. Analysis
4.1 Opening: Establishing mutual recognition and relevant identities
4.2 Closing
5. Conclusion
References
III. Talking about the food while eating
4. It's delicious! How Japanese speakers describe food at a social event
1. Introduction
2. Food talk as performed culture
3. Trends in Japanese expressions of tastiness
4. Methodology
5. The data
6. Discussion
7. Conclusion
References
Appendix A
Appendix B
5. Food and identity in Wolof and Eegimaa: We eat what we are
1. Introduction
2. Motivations for lexical borrowing
2.1 Loanwords in Wolof
2.2 Loanwords in Eegimaa
3. Demarcation/ evaluative motivation for lexical borrowing
3.1 Wolof examples of loanwords for demarcation/ evaluative motivation
3.2 Eegimaa examples of loanwords for demarcation/ evaluative motivation
4. Food and identity
5. Language and identity
6. Conclusion
References
Appendix
6. Modality and evidentiality in Japanese and American English taster lunches
1. Introduction
2. Previous research
3. Data
4. Analysis
4.1 Modal and evidential categories and quantitative results
4.2 Analysis of the conversational interaction
5. Conclusion
References
IV. Experiences and stories related to food
7. Food experiences and categorization in Japanese talk-in-interaction
1. Introduction
2. Analysis
3. Food, association, and categorization
3.1 Previous studies
3.2 Temporal concepts: Seasons
3.3 Spatial concepts: A case of the region of a country
3.4 Identity concepts: A case of nationality
3.5 Concepts of events and personal experiences: The case of athletics day
4. Categorization of food by knowing and unknowing participants
4.1 Previous studies
4.2 Comparing similarities and contrasting differences: -(p)poi '-ish' and categorization
4.3 Ad hoc category creation in the interaction: mitai 'like'
5. Conclusion
References
8. Repetition of words and phrases from the punch lines of Japanese stories about food
1. Introduction
2. Previous research on repetition in a storytelling
2.1 Repetition as an evaluative device
2.2 Repetition as a reference to a shared story
3. Data and methodology
4. Analysis
4.1 Excerpt 1: Kayo's use of the word syooyu 'soy sauce' to evaluate her taste
4.2 Excerpt 2: Using the phrases booru ip-pai 'a full bowl" and mi o motte 'with one's own body'
4.3 Excerpt 3: Using the phrase omise no kimari 'rule of the restaurant' to preemptively evaluate
5. Conclusion
References
V. Talk about food with and among children
9. Family mealtimes, yuckiness and the socialization of disgust responses by preschool children
1. Introduction
2. Previous research on disgust and children's understanding, perception and use of disgust
2.1 Psychological approaches to disgust
2.2 Children's understanding of disgust
2.3 Use of disgust labels
2.4 Adults' and children's responses to facial expressions of disgust
2.5 A note on methodology
3. Observational and discursive analysis of actual family mealtimes
3.1 Disgust markers used by preschool children ("yuck")
3.2 Disgust markers used by adults ("Eugh") with preschool children
3.3 Parents' response to disgust markers: Ignoring disgust
3.4 Disgust or distaste?
4. Conclusions
References
10. Early experiences with food: Socializing affect and relationships in Japanese
1. Introduction
2. Background
3. Overview of meal and snack time in household and preschool
4. Three practices at meal and snack time
4.1 Talking about food
4.2 Finishing all of one's food
4.3 Behaving properly at the table
5. Conclusion
References
11. "I needa cut up my soup": Food talk, pretend play, and gender in an American preschool
1. Introduction
2. Previous research
3. Methodology and participants
4. Brief overview
5. Gender differences in food talk and food related activity
6. Examples of food-related talk: Girls
6.1 Creating collectivity: Girls' repetition and choral ensemble
7. Boys' food related talk: Food intermission and self-reports in a transformed room
8. Conclusion
References
12. The interactional use of milk, juice and water in an ethnically diverse kindergarten class
1. Introduction
2. Healthy food, discourse and socialization
3. Methodology
4. The school context
5. Analysis
5.1 Appropriate drinks for lunch
5.2 Placemats as illustrations of healthy food
5.3 The different values of milk
6. Concluding discussion
References
Author index
Subject index
Food names and descriptor index
Commensality expressions

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