Culinary Linguistics
The chef's special
Published on 4. July 2013
Book
Hardback
347 pages
978-90-272-0293-2 (ISBN)
Description
Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture.
As of February 2018, this e-book is freely available, thanks to the support of libraries working with Knowledge Unlatched.
As of February 2018, this e-book is freely available, thanks to the support of libraries working with Knowledge Unlatched.
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08/2013
John Benjamins Publishing Company
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Content
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