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    Online Resource
    Cheltenham :Edward Elgar Pub. Ltd.,
    UID:
    almahu_9947914923302882
    Format: 1 online resource (1 v.) ; , cm.
    ISBN: 9781784712716 (e-book)
    Series Statement: Elgar research reviews in economics
    Content: Computable economics is a growing field of research which has been given much attention by scholars in recent decades. In this authoritative collection, the editors successfully bring together the seminal papers of computable economics from the last sixty years and encompass the works of some of the most influential researchers in this area. Topics covered in this timely volume include the foundations of computable economics, classics of computable choice theory, computable macroeconomics and computable and social choice theory. The book is enhanced with a comprehensive introduction by the editors and will serve as an essential source of reference for students and researchers in the field.
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Bosanquet, Norman Malcolm, Rush Rhees, and Yorick Smuthies, edited by Cora Diamond, The University of Chicago Press, Chicago. -- Wolfram, Stephen (1985), Undecidability and Intractability in Theoretical Physics, Physical Review Letters, Vol. 54(8), 25 February, pp. 735-738. -- Young, Warren (2008), Negishi's Contributions to the Development of Economic Analysis: Research Programs and Outcomes, International Journal of Economic Theory, Vol. 4(2), June, pp. 151-165. -- Zambelli, Stefano (2010), Flexible Accelerator Economic Systems as Coupled Oscillators, Journal of Economic Surveys, Vol. XXV(3), pp. 608-633. -- Zermelo, Ernst (1913), Über ein Anwendung der Mengenlehre auf die Theorie des Schachspiels, in: Proceedings of the Fifth International Congress of Mathematicians, Cambridge, 11-28 August 1912, edited by E.W. Hobson and A.E.H. Love, Vol. 2, Cambridge University Press, Cambridge, pp. 501-504. -- Stephen C. Kleene (1981), 'Origins of Recursive Function Theory', Annals of the History of Computing, 3 (1), January, 52-67 -- A.M. Turing (1954), 'Solvable and Unsolvable Problems', Science News, 31, 7-23 -- L.E.J. Brouwer (1952), 'An Intuitionist Correction of the Fixed-Point Theorem on the Sphere', Proceedings of the Royal Society of London, Series A, 213 (1112), June, 1-2 -- Allen Newell, J.C. Shaw and Herbert A. Simon (1958), 'Elements of a Theory of Human Problem Solving', Psychological Review, 65 (3), 151-66 -- Ronald Harrop (1961), 'On The Recursivity of Finite Sets', Zeitschrift für Mathematische Logik und Grundlagen der Mathematik, 7 (2), 136-40 -- H. Steinhaus (1965), 'Games, An Informal Talk', American Mathematical Monthly, 72 (5), May, 457-68 , Hilary Putnam ([1967] 1975), 'The Mental Life of Some Machines', in H. Castaneda (ed.), Intentionality, Minds and Perception, reprinted in Hilary Putnam (ed.), Mind, Language and Reality: Philosophical Papers, Volume 2, Chapter 20, Cambridge, UK; Cambridge University Press, 408-28, references -- Douglas S. Bridges (1999), 'Constructive Methods in Mathematical Economics', Journal of Economics, Supplement 8, 1-21 -- Douglas S. Bridges (1982), 'Preference and Utility: A Constructive Development', Journal of Mathematical Economics, 9, 165-85 -- Alain A. Lewis (1985), 'On Effectively Computable Realizations of Choice Functions', Mathematical Social Sciences, 10 (1), August, 43-80 -- Alain A. Lewis (1985), 'The Minimum Degree of Recursively Representable Choice Functions', Mathematical Social Sciences, 10 (2), October, 179-88 -- Berc Rustem and Kumaraswamy Velupillai (1990), 'Rationality, Computability, and Complexity', Journal of Economic Dynamics and Control, 14 (2), May, 419-32 -- Gregory Lilly (1993), 'Recursiveness and Preference Orderings', Journal of Economic Dynamics and Control, 17 (5-6), September-November, 865-76 -- Michael O. Rabin (1957), 'Effective Computability of Winning Strategies', Annals of Mathematics Studies, 39, 147-57 -- Luca Anderlini (1990), 'Some Notes on Church's Thesis and the Theory of Games', Theory and Decision, 29 (1), 19-52 -- Kislaya Prasad (1991), 'Computability and Randomness of Nash Equilibrium in Infinite Games', Journal of Mathematical Economics, 20 (5), 429-42 -- David Canning (1992), 'Rationality, Computability, and Nash Equilibrium', Econometrica, 60 (4), July, 877-88 -- Kislaya Prasad (1997), 'On the Computability of Nash Equilibria', Journal of Economic Dynamics and Control, 21 (6), June, 943-53 -- K. (Vela) Velupillai (1997), 'Expository Notes on Computability and Complexity in (Arithmetical) Games', Journal of Economic Dynamics and Control, 21 (6), June, 955-79 -- Marcelo Tsuji, Newton C.A. Da Costa and Francisco A. Doria (1998), 'The Incompleteness of Theories of Games', Journal of Philosophical Logic, 27 (6), December, 553-68 -- Rolf Ricardo Mantel (1968), 'Toward a Constructive Proof of the Existence of Equilibrium in a Competitive Economy', Yale Economic Essays, 8 (1), Spring, 155-96 -- Hirofumi Uzawa (1962), 'Walras' Existence Theorem and Brouwer's Fixed-Point Theorem', Economic Studies Quarterly, 8 (1), 59-62 -- Herbert E. Scarf (1984), 'The Computation of Equilibrium Prices', in Herbert E. Scarf and John B. Shoven (eds), Applied General Equilibrium Analysis, Chapter 1, Cambridge, UK: Cambridge University Press, 1-49 -- K. Vela Velupillai (2006), 'Algorithmic Foundations of Computable General Equilibrium Theory', Applied Mathematics and Computation, 179 (1), 360-69 -- Yasuhito Tanaka (2008), 'Undecidability of Uzawa Equivalence Theorem and LLPO (Lesser Limited Principle of Omniscience)', Applied Mathematics and Computation, 201 (1-2), July, 378-83 , Stephen E. Spear (1989), 'Learning Rational Expectations Under Computability Constraints', Econometrica, 57 (4), July, 889-910 -- Francesco Luna (1997), 'Learning in a Computable Setting. Applications of Gold's Inductive Inference Model', in Hans Amman, Berc Rustem and Andrew Whinston (eds), Computational Approaches to Economic Problems, Dordrecht, The Netherlands: Kluwer Academic Publishers, 271-88 -- Stefano Zambelli (2004), 'Production of Ideas by Means of Ideas: A Turing Machine Metaphor', Metroeconomica, 55 (2&3), 155-79 -- K. Vela Velupillai (2007), 'The Impossibility of an Effective Theory of Policy in a Complex Economy', in Massimo Salzano and David Colander (eds), Complexity Hints for Economic Policy, Berlin, Germany and New York, NY: Springer-Verlag, 273-90 -- Alain A. Lewis (1991), 'On the Effective Content of Asymptotic Verifications of Edgeworth's Conjecture', Mathematical Social Sciences, 22 (3), December, 275-324 -- Marcel K. Richter and Kam-Chau Wong (1999), 'Non-Computability of Competitive Equilibrium', Economic Theory, 14 (1), July, 1-27 -- K. Vela Velupillai (2009), 'Uncomputability and Undecidability in Economic Theory', Applied Mathematics and Computation, 215 (4), October, 1404-16 -- Alain A. Lewis (1988), 'An Infinite Version of Arrow's Theorem in the Effective Setting', Mathematical Social Sciences, 16 (1), August, 41-8 -- Jerry S. Kelly (1988), 'Social Choice and Computational Complexity', Journal of Mathematical Economics, 17 (1), 1-8 -- H. Reiju Mihara (1997), 'Arrow's Theorem and Turing Computability', Economic Theory, 10 (2), August, 257-76 -- A.R.D. Mathias (1992), 'The Ignorance of Bourbaki', Mathematical Intelligencer, 14 (3), 4-13 -- Luca Anderlini and Leonardo Felli (1994), 'Incomplete Written Contracts: Undescribable States of Nature', Quarterly Journal of Economics, 109 (4), November, 1085-124 -- K. Vela Velupillai (2005), 'The Unreasonable Ineffectiveness of Mathematics in Economics', Cambridge Journal of Economics, 29 (6), November, 849-72
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  • 2
    UID:
    almafu_BV007115161
    Format: VIII, 264 S.
    Language: English
    Subjects: German Studies
    RVK:
    Keywords: Deutsch ; Geschichte ; Afrikaans ; Geschichte ; Friesisch ; Geschichte ; Niederländisch ; Geschichte ; Jiddisch
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  • 3
    UID:
    gbv_083721568
    Format: X, 264 S
    ISBN: 0233967974
    Series Statement: The Language library
    Language: Undetermined
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  • 4
    UID:
    gbv_423880624
    Format: X, 265 S. 8"
    Edition: ([New] ed.)
    Series Statement: (The language library)
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  • 5
    UID:
    almafu_BV002968871
    Format: X, 265 S.
    ISBN: 0-233-96797-4
    Series Statement: Language library
    Language: English
    Subjects: German Studies
    RVK:
    Keywords: Deutsch ; Geschichte ; Jiddisch ; Niederländisch ; Geschichte ; Friesisch ; Geschichte ; Afrikaans ; Geschichte
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  • 6
    UID:
    kobvindex_INT0002746
    Format: xxx, 620 pages : , illustrations ; , 24.5 x 17 cm.
    ISBN: 9781405102605 (pbk.) , 1405102608 (pbk.) , 9781405102599 (cased) , 1405102594 (cased)
    Content: MACHINE-GENERATED SUMMARY NOTE: "This second volume of the landmark Architectural Theory anthology surveys the development of architectural theory from the Franco-Prussian war of 1871 until the end of the twentieth century. Together with volume I, it is the first anthology to follow the full range of architectural literature from its beginnings in classical times to its impact today. Drawing on diverse international texts, this book explores various reform movements in Europe and North America, including Arts & Crafts; spans the technological and conceptual innovations of the late-nineteenth century in connection with the rise and development of modern theory; and reviews early critiques of modernism, the "post-modern" discussions of the 1970s, and post-structural and regionalist thought in the 1980s. The editors also consider the counter-movements of the 1990s - inspired by the digital revolution, technological innovations, and growing concerns for sustainable design. This anthology maps a wide array of debates in architectural history, placing the writings of starchitects like Koolhaas, Eisenman, and Lynn alongside the work of prominent architectural critics. It also sheds new historical perspective on topics such as ecology and sustainability, as well as CAD and blobs. The result is an inspiring and comprehensive resource for those studying or working in architectural theory and art history."
    Note: MACHINE-GENERATED CONTENTS NOTE: Acknowledgements. General Introduction. Part I: Early Modernism. A. The Arts and Crafts Movement in Great Britain. Introduction. 1. John Ruskin from Fors Clavigera (1871). 2. Christopher Dresser from Studies in Design (1874-76). 3. Richard Redgrave from Manual of Design (1876). 4. William Morris from The Prospects of Architecture in Civilization (1881). 5. Christopher Dresser from Japan: Its Architecture, Art, and Art Manufacturers (1882). 6. Oscar Wilde from Art and the Handicraftsman (1882). 7. Arthur H. Mackmurdo from Arbitrary Conditions of Art (1884). 8. William Morris from The Revival of Architecture (1888). 9. Walter Crane from The Claims of Decorative Art (1892). 10. John D. Sedding from Design (1891?). 11. Charles Rennie Mackintosh from Architecture (1893). 12. C. Robert Ashbee from A Few Chapters in Workshop Re-Construction and Citizenship (1894). B. Continental Reforms. Introduction. 13. Jakob Falke from Art in the House (1871). 14. George Hirth from The German Renaissance Room (1880). 15. Robert Dohme from The English House (1888). 16. Cornelius Gurlitt from Inside the Middle-Class House (1888). 17. Louis-Charles Boileau from Shops of the Bon Marché in Paris—Grand Staircase (1876). 18. Charles Blanc from The Fine Arts at the Universal Exposition of 1878 (1878). 19. Eugène-Emmanuel Viollet-le-Duc from The Buildings of the Universal Exposition of 1878 (1878). 20. Émile Zola from Au Bonheur des Dames (1883). 21. Joris-Karl Huysmans from Against Nature (1884). 22. Samuel Bing from Artistic Japan (1888). 23. Joseph Eugene Anatole de Baudot from The Architecture of the Universal Exposition of 1889 (1889). 24. Louis Gonse from The Architecture of the Universal Exposition of 1889 (1889). 25. Edmond de Goncourt from Journal, mémoires de la vie littéraire (1895). C. Reforms in the United States. Introduction. 26. Henry Hudson Holly from Modern Dwellings: Their Construction, Decoration, and Furniture (1876). 27. Robert Swain Peabody from Georgian Homes of New England (1877). 28. Clarence Cook from House Beautiful (1877). 29. Leopold Eidlitz from The Nature and Function of Art: More Especially of Architecture (1881). 30. Louis Sullivan from Characteristic and Tendencies of American Architecture (1885). 31. George William Sheldon from Artistic Country-Seats (1886). 32. John Root, et al from What are the Present Tendencies in Architectural Design in America (1887). 33. Mariana Griswold Van Rensselaer from Henry Hobson Richardson and His Works (1888). 34. Friedrich Baumann from Thoughts on Architecture (1889). 35. Louis Sullivan from Ornament in Architecture (1892). 36. Montgomery Schuler from Last Words about the World's Fair (1894). 37. Louis Sullivan from Emotion Architecture as Compared with Intellectual (1894). D. Conceptual Underpinnings of German Modernism: Space, Form, and Realism. Introduction. 38. Richard Lucae from On the Aesthetic Development of Iron Construction, especially its Use in Spaces of a Significant Span (1870). 39. Friedrich Nietzsche from The Use and Abuse of History (1872). 40. Robert Vischer from On the Optical Sense of Form (1872). 41. Constantine Lipsius from On the Aesthetic Treatment of Iron in Tall Building (1878). 42. Conrad Fiedler from Observations on the Nature and History of Architecture (1878). 43. Hans Auer from The Development of Space in Architecture (1883). 44. Josef Bayer from Style Crisis of our Time (1886). 45. Heinrich Wölfflin from Prolegomena to a Psychology of Architecture (1886). 46. Adolf Göller from What is the Cause of Perpetual Style Change in Architecture? (1887). 47. Cornelius Gurlitt from Göller's Aesthetic Theory (1887). 48. Ferdinand Tönnies from Community and Society (1887). 49. Camillo Sitte from City Planning According to Its Artistic Principles (1889). 50. August Schmarsow from The Essence of Architectural Creation (1893). Part II: The Formation of the Modern Movement: 1894-1914. A. The Wagner School and the German Werkbund. Introduction. 51. Otto Wagner from Inaugural Address to the Academy of Fine Arts (1894). 52. Max Fabiani from Out of the Wagner School (1895). 53. Julius Lessing from New Paths (1895). 54. Richard Streiter from Out of Munich (1896). 55. Otto Wagner from Modern Architecture (1896). 56. Richard Streiter from Contemporary Architectural Questions (1898). 57. Fritz Schumacher from Style and Fashion (1898). 58. August Endell from On the Possibility and Goal of a New Architecture (1898). 59. Adolf Loos from Potemkin City (1898). 60. Hermann Muthesius from New Ornament and New Art (1901). 61. Herrmann Muthesius from Style-Architecture and Building Art (1902). 62. Fritz Schumacher from The Re-conquest of a Harmonious Culture (1907). 63. Adolf Loos from Ornament and Crime (1908). 64. Joseph August Lux from Engineer Aesthetic (1910). 65. Peter Behrens from Art and Technology (1910). 66. Hermann Muthesius and Henry van de Velde from The Debate at the Cologne Werkbund Congress (1914). B. European Modernism Elsewhere. Introduction. 67. Camillo Boito from On the Future Style of Italian Architecture (1880). 68. Hendrik P. Berlage from Architecture and Impressionism (1894). 69. Ebenezer Howard from To-morrow: A Peaceful Path to Real Reform (1898). 70. Henry van de Velde from The New Ornament (1901). 71. Henry van de Velde from Clarification of Principles (1902). 72. Hendrik Berlage from Thoughts on Style (1905). 73. Hendrik Berlage from Foundations and Development of Architecture (1908). 74. Charles-Edouard Jeanneret (Le Corbusier) from Study of the Decorative Art Movement in Germany (1912). 75. Antonio Sant' Elia from the Messaggio (1914). 76. Tont Garnier from An Industrial City (1917). C. The Chicago School. Introduction. 77. Louis Sullivan from The Tall Office Building Artistically Considered (1896). 78. Denkmar Adler from Function and Environment (1896). 79. Oscar Lovell Triggs from Chapters in the History of the Arts and Crafts Movement (1901). 80. Gustav Stickley from The Craftsman (1901). 81. Frank Lloyd Wright from The Art and Craft of the Machine (1901). 82. Louis Sullivan from What is Architecture? (1906). 83. Frank Lloyd Wright from In the Cause of Architecture (1908). 84. Gustav Stickley from Craftsman Homes (1909). 85. Daniel Burnham from Plan for Chicago (1909). 86. Frank Lloyd Wright from Executed Buildings and Designs of Frank Lloyd Wright (1911). 87. Irving Gill from The Home of the Future: The New Architecture of the West (1916). Part III: The 1920s. A. American Modernism. Introduction. 88. Frederick Winslow Taylor from The Principles of Scientific Management (1911). 89. Claude Bragdon from Architecture and Democracy (1918). 90. Irving K. Pond from Zoning and the Architecture of High Buildings (1921). 91. Hugh Ferris from The New Architecture (1922). 92. Chicago Tribune Announcement of an Architectural Competition (1922). 93. Lewis Mumford from Sticks and Stones (1924). 94. Lewis Mumford from The Search for 'Something More' (1928). 95. Hugh Ferriss from The Metropolis of Tomorrow (1929). 96. Buckminster Fuller from The Dymaxiom House (1929). 97. Henry-Russell Hitchcock from Modern Architecture (1929). 98. Frank Lloyd Wright from The Cardboard House (1930). 99. Alfred H. Barr, Jr. from Modern Architecture: International Exhibition (1932). 100. Henry-Russell Hitchcock and Philip Johnson from The International Style (1932). B. Soviet Constructivism. Introduction. 101. V. I. Lenin from The State and Revolution (1917). 102. Vladimir Tatlin et al The Work Ahead of Us (1920). 103. Alexander Rodchenko from Slogans (1921). 104. Aleksei Gan from Constructivism (1922). 105. Moisei Ginzburg from Style and Epoch (1924). 106. El Lissitzky from Element and Invention (1924). 107. Nikolai Ladovsky and El Lissitzky from ASNOVA Review of the Association of New Architects (1926). C. De Stijl and Purism. Introduction. 108. Theo van Doesburg et al from Manifesto 1 (1918). 109. Amédée Ozenfant and Charles-Edouard Jeanneret (Le Corbusier) from Preface to L'Es
    Language: English
    Keywords: Edited volumes
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  • 7
    Online Resource
    Online Resource
    Berlin, Germany :Springer-Verlag GmbH,
    UID:
    edoccha_9961426834302883
    Format: 1 online resource (506 pages)
    Edition: First edition.
    ISBN: 3-476-05948-0
    Note: Intro -- Preface -- Contents -- About the Editor and Contributors -- Part I: Theoretical Conceptual Level 1: The Philosophical Perspective -- Philosophical Education Beyond the Classroom: Self-Conceptions, Cooperation Partners and the Question of Compatibility -- 1 Definitions -- 2 Out-of-School Places of Learning -- 2.1 Experiential Education -- 2.2 Historical Determination -- 2.3 Philosophical Education -- 3 Compatibility -- 3.1 Sensuality, Movement, Locality and Thoughtfulness -- 3.2 The Principle of Wholeness and the Essence of Philosophical Education -- 3.3 Philosophical Reflection as a Service to Experiential Education and an Asset for Out-of-School Learning Places -- 3.4 Methodological-Practical Level -- 4 Summary -- References -- The Philosophy of Place and the Place of Philosophy -- 1 Where Are We when We Think? -- 2 The Context of the History of Philosophy -- 2.1 Antiquity: Topos and Chora -- 2.2 Modernity: Loss of Place -- 2.3 Resurgence of Place in Phenomenology -- 3 Some Core Ideas of a Philosophy of Place -- 3.1 Place and Space -- 3.2 Topography and Triangulation -- 4 Placedness as a Condition of Human Existence: A Conclusion -- References -- Peripatetic Philosophizing -- 1 Introduction -- 2 What Is Peripatetic Philosophizing? -- 3 Peripatetic Philosophizing as a Contemporary Form of Learning and Teaching -- Peripatetic Rules -- 4 The Four Pillars of Peripatetic Philosophizing -- 4.1 Tradition -- 4.2 Cognition -- 4.3 Locomotion -- 4.4 Situation -- 5 Conclusion -- 6 Current Developments and Outlook -- References -- Education in the Medium of Aesthetics. The Topicality of Schiller´s Theory of Aesthetic Education in the Age of Digitalisation -- 1 Schiller´s Social and Cultural Criticism as a Motif of His Aesthetic Theory -- 2 The Antinomies of Modernity and the Compensatory Effect of Art -- 3 Schiller´s Theory of Taste Formation. , 4 The Topicality of Schiller -- References -- Part II: Theoretical Conceptual Level 2: The Experiential Education Perspective -- Adventure Education and School Education -- 1 Retrospection: Between Raphael and Rousseau -- 2 Round View: Kurt Hahn - From Aberdovey to Zimbabwe -- 3 Insight: Adventure Education - Approaches to a Difficult Concept -- 4 Overview: Adventure Education and School Education -- 5 Further Training in Adventure Education -- 5.1 Adventure Education School Trips -- 5.2 The ``Challenge´´ -- 5.3 Games and Learning Projects -- 5.4 Outdoor Education or Outdoor Schooling -- 5.5 Activating Methods -- 5.6 Moving Lessons -- 5.7 Further Training in Experiential Education -- 6 Outlooks -- References -- A Place-Binding Node Map: Phronêsis as Outdoor Learning -- 1 Storage: Unfolding -- 2 Bearing/Charting: Yarn Declared/Unflushed -- 3 Bearing: Outdoor Guide -- 4 Bearing: Adventure -- 5 Bearing: Getting Lost and Maps -- 6 Camp: Kairós-Tópos-Phronêsis -- 7 Stretchers: Practical Wisdom and Outdoor Learning -- 8 Posture: Posture, Balance and Bearing and Outdoor Exercise -- 9 Bearings: States of Matter -- 10 Stretchers: Daring and Risk-Taking Phronêsis as Outdoor Learning -- 11 Winding of the Yarn/Plotting of the Bearings: On the Bobbin and in the Bearing -- References -- Part III: Exemplary Learning Locations 1: Museums, Cultural Institutions and Memorials -- The German Emigration Center Bremerhaven: A Migration Museum as an Extracurricular Place of Learning -- 1 Overview -- 2 The Communication of Migration History -- 2.1 Immersive Mediation: Staging and Virtual Reality -- 3 Change of Perspective: Biographical and Family Narratives -- 4 Educational Programmes -- 5 Cooperation with Philosophical Education -- 6 Outlook -- References -- The Military History Museum of the Bundeswehr in Dresden -- 1 The Architectural Effect in the Permanent Position. , 2 Events -- 3 History of the Bundeswehr/Historical Education -- 4 Educational Showcases -- 5 Importance for Soldiers -- 6 Diversity in the Museum and Educational Offers -- 7 Cooperation with Philosophical Education -- References -- Internet -- Theatre Pedagogy at the Staatsschauspiel Dresden -- 1 The Staatsschauspiel Dresden as an Out-of-School Place of Learning -- 2 Theatrical Philosophizing: An Overview -- 3 Project Example HOOL -- 3.1 Information on the Production -- 3.2 Let´s Go!: Preparatory and Follow-Up Exercises for Theatrical Work -- 3.3 From Impression to Philosophical Questioning -- 3.4 Philosophizing in the Theatre: Playing Theatre in Philosophy Lessons -- References -- Get Excited First: Art, Philosophy and Self-Motivated Learning in the Museum -- 1 Excitement -- 2 Clean Up -- 3 Consider -- 4 Speeches -- 5 Design -- References -- The Zoo as a Place of Learning -- 1 Tasks of Modern Zoological Gardens and Aquariums -- 2 What Is Zoo Education? -- 2.1 Formal and Informal Learning Opportunities -- 2.2 Learning Content -- 2.3 Interdisciplinary Learning Content -- 2.3.1 Interrelationships of Biology, Art, Mathematics and Languages -- 2.3.2 Ethics and Philosophy in the Zoo -- 2.3.2.1 Philosophy Meets Cognitive Research -- 2.3.2.2 The Relationship Between Man and Animal -- 3 Conclusion -- References -- Part IV: Exemplary Places of Learning 2: Social Institutions -- PeerMediation Behind Bars: A Project for Violence Prevention and Constructive Conflict Management in the Juvenile Detention Ce... -- 1 Conflicts Are Everywhere -- 2 The Ability to Deal with Conflict Has to Be Learned -- 3 Constructive Conflict Resolution -- 4 Peer Mediation Training -- 5 Anchoring and Sustainability -- 6 Challenges -- 7 Cooperation with External Partners -- References -- Hospice Is Not a Place, but an Attitude -- 1 The Hospice Idea -- 2 The ``Learning Hospice´´ Project. , 2.1 Learning Hospice I: Give Me a Little Bit of Security//Hospice Projects for Children and Young People -- 2.1.1 First Aspect: Voluntary Work -- 2.1.2 Second Aspect: Diverse Living and Social Spaces -- 2.1.3 Third Aspect: No Project According to a Pattern: Dynamic and Individual -- 2.1.4 Heart and Attitude Formation -- 2.2 Hospice Learning II: Hospice in School//A Concept for Pupils of the 3rd and 4th Grade -- 2.2.1 Excursus: Didactics and Methods of Hospice Makes School -- 2.3 Learning Hospice III: Finally: Dealing with Dying, Death and Mourning: A Concept for Students in Grades 9 to 13 -- Student Quotes -- 2.4 Hospice Learning IV: Life, Dying, Death and Mourning in Schools/in-Service Training for Educators -- 2.5 Opening up New Spaces for Children and Young People -- 2.5.1 A Day in the Hospice -- 3 Hospice: A Topic for the Curricula? -- 3.1 Also a Possibility: Social and Professional Internships -- 4 To Carry the Hospice Idea Out into Life -- 5 Further Information -- 5.1 Hospice Learning/Hospice Makes School -- 5.2 Give Me a Little Bit of Security//Hospice Projects for Children and Young People -- 5.3 Finally: Dealing with Dying, Death and Mourning//A Project Lesson for Students in Grades 9 to 13 -- 5.4 Life and Dying, Illness and Death in Schools/Seminars Offered by the German Children´s Hospice Academy for Teachers and Pe... -- References -- Pro Familia: Ethical-Philosophical Aspects of Sexuality Education -- 1 Sexuality: More than Sex -- 2 pro familia: Self-Determined Sexuality as a Human Right -- 3 Ethical Issues in Sexuality Education Work -- 3.1 Ethical-Philosophical Questions in the Cultural-Social and Political Dimension -- 3.2 Ethical-Philosophical Questions in the Personal Dimension -- 3.3 Ethical-Philosophical Questions in the Interpersonal Dimension -- 4 Methodical Implementation of Sexuality Education on Philosophical Questions. , 4.1 Exercise on Language Skills -- 4.2 Exercise on Boundary Perception -- 4.3 Exercise for Self-Reflection -- 5 Attitude and Working Methods of the Educators -- References -- The ``Clemens Winkler´´ Support Centre and the Inclusion of Project Work and Extracurricular Places of Learning -- 1 The ``Clemens Winkler´´ Support Centre -- 2 Offers and Programmes -- 2.1 ``School Without Racism: School with Courage´´ -- 2.2 ``What´s History to Me?´´: All-Day Offer for Pupils in Classes 5 and 6 -- 2.3 Jewish Life in Saxony: Class 6 Ethics Lessons in Cooperation with the Association HATiKVA e. V., Dresden -- 3 Requirements for a Cooperation Partner -- References -- Part V: Exemplary Places of Learning 3: Sacred and Meditative Places -- Interreligious Encounter as a Self-Reflexive-Spiritual Experience: Open Mosque Day as Religious Education Practice -- 1 1st ``Open Mosque Day´´ (TOM): An Initiative for Encounters -- 1.1 Mosque Communities (No Longer) as ``Homes Away from Home´´ -- 2 The TOM and the Self-Confidence of Muslims in Germany -- 3 ``Dear Children! Today We Will Visit the Mosque!´´ -- 3.1 The Mosque as a Place of Experience -- 3.2 Possibilities and Limits of the TOM -- 4 Encounter and Education: A Theological Reflection -- References -- Further Reading -- Mosque as an Extracurricular Place of Learning -- 1 The Mosque as a Place of Learning -- 2 Visits to Mosques -- 3 Lesson Preparation for the Mosque Visit -- 4 Cooperation with Philosophical Education -- 5 Summary -- References -- ``Why Doesn´t Your Mosque Have a Cross?´´ The New Synagogue Dresden as an Out-of-School Place of Learning -- 1 ``My House Shall Be Called a House of Prayer for All Peoples.´´ The New Synagogue Dresden -- 2 ``You Can Tell a Jew by His Yellow Star.´´ Learning About It: Potentials for the Development of Competencies in Young People. , 3 ``What Is the Significance of the Synagogue for the People of Dresden?´´ Requirements.
    Additional Edition: Print version: Tiedemann, Markus Philosophical Education Beyond the Classroom Stuttgart : Springer,c2024 ISBN 9783476059475
    Language: English
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  • 8
    Online Resource
    Online Resource
    Amsterdam :John Benjamins Pub. Co.,
    UID:
    edocfu_9958327840102883
    Format: xvi, 344 p. : , ill.
    Edition: 1st ed.
    ISBN: 90-272-7171-2
    Series Statement: Culture and language use,
    Content: 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 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.
    Note: Bibliographic Level Mode of Issuance: Monograph , Intro -- Culinary Linguistics -- Editorial page -- Title page -- LCC data -- Dedication page -- Menu -- Aperitivo -- Overview of the volume -- Food and language - language and food -- 1. Introduction -- 2. The study of food -- 2.1 Classic early literature -- 2.2 Second half of the 20th Century till today -- 3. Food and language - an overview -- 3.1 Comparative linguistics -- 3.2 Morphology and word formation -- 3.3 Syntax and grammar -- 3.4 Words and meaning -- 3.5 Spoken discourse -- 3.5.1 Analyzing dinner talk -- 3.5.2 Other spoken discourses -- 3.6 Food writing -- 3.6.1 Cookery books and recipes -- 3.6.2 Restaurant menus -- 3.6.3 Labeling food products -- 3.7 Mediated food discourse -- 4. Conclusion -- PRIMI PIATTI. Genres of food discourse -- When making pie, all ingredients must be chilled. Including you -- 1. Introduction -- 2. Food blogs as a sub-genre of CMC -- 3. The Food Blog Corpus (FBC) -- 4. Analysis -- 4.1 Lexical features -- 4.1.1 Special-purpose vocabulary (excluding verbs) -- 4.1.2 Verb use -- 4.1.3 Modification, evaluation and hedging -- 4.1.4 Reference to place and time -- 4.1.5 Non-standard lexis and spelling -- 4.2 Syntax -- 4.3 Audience address and audience involvement -- 5. Conclusion -- References -- Appendix -- Passionate about food -- 1. Introduction -- 2. A brief overview of TV cookery in the UK -- 2.1 The "personality system" -- 2.1.1 Jamie Oliver -- 2.1.2 Nigella Lawson -- 3. Jamie and Nigella performing food-talk -- 3.1 The DVDs -- 3.1.1 The paratexts -- 3.1.2 The titles -- 3.2 The talk -- 3.2.1 The introductions -- 3.2.2 Giving instructions -- 3.2.3 Interacting with the audience -- 3.2.4 Fillers versus fluency -- 3.2.5 Vague language -- 3.2.6 Expressing emotion -- 4. Conclusions -- References -- The addressee in the recipe -- 1. Introduction -- 2. Designing documents for a particular audience -- 3. Recipes. , 4. Audience design in cookbooks -- 4.1 Cookbook for students -- 4.2 Cookbook for girls -- 4.3 Cookbook for people with health issues -- 4.4 'Mastering the art of French cooking' -- 5. Conclusion -- References -- Food for thought - or, what's (in) a recipe? -- 1. Introduction -- 2. One dish - two recipes -- 2.1 The history of the notion recipe -- 2.2 "Beef y-Stywyd" as in MS. Harl. 279, f. 6v -- 2.3 "Beef and ale stew" as presented by Jamie Oliver -- 3. Form and function: Two perspectives on one recipe -- 3.1 A formal comparison -- 3.2 A functional comparison -- 4. Results and conclusion: Same old, same old? -- References -- Online Sources: -- Recipes and food discourse in English - a historical menu -- 1. Hors d'oeuvre: Old English -- 2. Le.j. cours: Middle English -- 3. Le.ij. cours: Early Modern English -- 4. Le.iij. cours: Late Modern English -- 5. A review of courses -- 6. Vn sotelte: Apple pie across time -- 7. Room for dessert? -- References -- A note on the recipes -- The way to intercultural learning is through the stomach - Genre-based writing in the EFL classroom -- 1. Introduction -- 2. Theoretical framework -- 2.1 Intercultural learning and recipes as a locus of culture -- 2.2 The genre-based approach to foreign language text production -- 2.3 The language of recipes -- 2.3.1 Macro-structure -- 2.3.2 Micro-structure -- 2.3.2.1 Syntax -- 2.3.2.2 Lexis -- 3. Corpus of mirror texts -- 3.1 Macro-structure -- 3.2 Micro-structure -- 3.2.1 Syntax -- 3.2.2 Lexis -- 4. Classroom applications -- 4.1 Genre competence -- 4.2 Intercultural competence -- 4.3 Writing competence -- 5. Analysis of students' writing products -- 5.1 Linguistic features -- 5.1.1 Macro-structure -- 5.1.2 Micro-structure -- 5.1.2.1 Syntax -- 5.1.2.2 Lexis -- 5.2 Cultural elements -- 5.2.1 The origin of dishes -- 5.2.2 Etymological explanations -- 5.2.3 Occasions of consumption. , 5.2.4 Comments on preparation effort -- 6. Conclusion -- References -- Recipe sources -- Appendix -- I. Corpus of mirror texts (MT) -- MT 1: Caesar Salad -- MT 2: Fantastic fish pie -- MT 3: Carrot pachadi -- MT 4: Spiced Pumpkin Soup with Bacon -- II. Corpus of student texts (ST) -- ST 1: Geheirate -- ST 2: Geheirate mit Specksauce - the Main thing is to eat well! -- ST 3: The saarländish Bubble & -- Squeak - Dibbelabbes -- ST 4: Delicious Dibbelabbes -- ST 5: Dibbelabbes -- ST 6: Dibbelabbes -- ST 7: Fried potatoes -- ST 8: German potato-heads with tasty sausage from Lyon -- ST 9: Schwenker -- ST 10: Traditional German "Currywurst" -- ST 11: Delicious "Maultaschen" -- ST 12: Box-Pickert - The delicious Eastern Westfalian speciality -- ST 13: The excellently flavoured gravy - Ghormey Sabzi -- ST 14: Torator -- ST 15: Filled wine leaves -- SECONDI PIATTI. Food and culture -- How permeable is the formal-informal boundary at work? -- 1. Introduction -- 2. Literature survey -- 3. Database and methodology -- 4. Food talk at boundaries -- 5. Food talk affects formality -- 6. Food talk indexes boundaries and informality -- 7. Conclusion -- References -- Appendix -- Transcription conventions -- Acknowledgement -- Comparing drinking toasts - Comparing contexts -- 1. Comparative ethnopragmatics and local constructions of 'us' and 'them' -- 2. Rituals of positive politeness -- 3. Georgian toasts -- 3.1 Drinking to wish God's grace -- 3.2 Communicating honor and artistry -- 4. Comparing toasts and their etiquette -- 4.1 Russian toasts -- 4.2 Swedish toasts -- 4.3 Foreigners' toasts -- 5. Conclusion: 'Doing difference' in intercultural encounters -- References -- The flavors of multi-ethnic North American literatures -- 1. Introduction: Spicing up the literary mainstream -- 2. "Lo que no mata, engorda" ("What doesn't kill you, makes you fat"). , 3. Chum Chum and Kitchen Indians -- 4. A simple recipe for making rice -- 5. Conclusion: Not a simple recipe -- References -- Men eat for muscle, women eat for weight loss -- 1. Introduction -- 1.1 Critical discourse analysis and hegemonic discourse -- 1.2 Previous research on discourses of food and gender -- 2. Data and methodology -- 3. Discourses of food (and gender) in Women's Health and Men's Health magazines -- 3.1 Eat good food… It makes you a better person -- 3.2 Food and control -- 3.2.1 Food and guilt -- 3.2.2 Food and morality -- 4. Construction of hegemonic gender identities -- 5. Conclusion -- References -- Appendix A: List of Magazines Included in the Analysis -- "Bon Appétit, Lion City" -- 1. What's in the name of a restaurant? -- 2. Singapore's linguistic market and the status of French -- 3. Foreign languages as added value -- 4. Meanings and motivations of French in business names -- 5. The corpus of shop signs and the sample of food retailers -- 6. Analysis and discussion of form and function -- 6.1 Forms of French in the names of food retailers -- 6.2 Functions of French in the names of food retailers -- 6.2.1 A French name for French food -- 6.2.2 A French name for Asian food -- 6.2.3 Using a French function word -- 7. Conclusions -- References -- Appendix A -- Talking about taste -- 1. Introduction -- 1.1 Language and the mind/brain -- 1.2 Describing object knowledge -- 1.3 Taste words in use -- 2. Discussion and conclusion -- References. , English
    Additional Edition: ISBN 90-272-0293-1
    Additional Edition: ISBN 1-299-73608-4
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 9
    Online Resource
    Online Resource
    Amsterdam :John Benjamins Pub. Co.,
    UID:
    edoccha_9958327840102883
    Format: xvi, 344 p. : , ill.
    Edition: 1st ed.
    ISBN: 90-272-7171-2
    Series Statement: Culture and language use,
    Content: 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 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.
    Note: Bibliographic Level Mode of Issuance: Monograph , Intro -- Culinary Linguistics -- Editorial page -- Title page -- LCC data -- Dedication page -- Menu -- Aperitivo -- Overview of the volume -- Food and language - language and food -- 1. Introduction -- 2. The study of food -- 2.1 Classic early literature -- 2.2 Second half of the 20th Century till today -- 3. Food and language - an overview -- 3.1 Comparative linguistics -- 3.2 Morphology and word formation -- 3.3 Syntax and grammar -- 3.4 Words and meaning -- 3.5 Spoken discourse -- 3.5.1 Analyzing dinner talk -- 3.5.2 Other spoken discourses -- 3.6 Food writing -- 3.6.1 Cookery books and recipes -- 3.6.2 Restaurant menus -- 3.6.3 Labeling food products -- 3.7 Mediated food discourse -- 4. Conclusion -- PRIMI PIATTI. Genres of food discourse -- When making pie, all ingredients must be chilled. Including you -- 1. Introduction -- 2. Food blogs as a sub-genre of CMC -- 3. The Food Blog Corpus (FBC) -- 4. Analysis -- 4.1 Lexical features -- 4.1.1 Special-purpose vocabulary (excluding verbs) -- 4.1.2 Verb use -- 4.1.3 Modification, evaluation and hedging -- 4.1.4 Reference to place and time -- 4.1.5 Non-standard lexis and spelling -- 4.2 Syntax -- 4.3 Audience address and audience involvement -- 5. Conclusion -- References -- Appendix -- Passionate about food -- 1. Introduction -- 2. A brief overview of TV cookery in the UK -- 2.1 The "personality system" -- 2.1.1 Jamie Oliver -- 2.1.2 Nigella Lawson -- 3. Jamie and Nigella performing food-talk -- 3.1 The DVDs -- 3.1.1 The paratexts -- 3.1.2 The titles -- 3.2 The talk -- 3.2.1 The introductions -- 3.2.2 Giving instructions -- 3.2.3 Interacting with the audience -- 3.2.4 Fillers versus fluency -- 3.2.5 Vague language -- 3.2.6 Expressing emotion -- 4. Conclusions -- References -- The addressee in the recipe -- 1. Introduction -- 2. Designing documents for a particular audience -- 3. Recipes. , 4. Audience design in cookbooks -- 4.1 Cookbook for students -- 4.2 Cookbook for girls -- 4.3 Cookbook for people with health issues -- 4.4 'Mastering the art of French cooking' -- 5. Conclusion -- References -- Food for thought - or, what's (in) a recipe? -- 1. Introduction -- 2. One dish - two recipes -- 2.1 The history of the notion recipe -- 2.2 "Beef y-Stywyd" as in MS. Harl. 279, f. 6v -- 2.3 "Beef and ale stew" as presented by Jamie Oliver -- 3. Form and function: Two perspectives on one recipe -- 3.1 A formal comparison -- 3.2 A functional comparison -- 4. Results and conclusion: Same old, same old? -- References -- Online Sources: -- Recipes and food discourse in English - a historical menu -- 1. Hors d'oeuvre: Old English -- 2. Le.j. cours: Middle English -- 3. Le.ij. cours: Early Modern English -- 4. Le.iij. cours: Late Modern English -- 5. A review of courses -- 6. Vn sotelte: Apple pie across time -- 7. Room for dessert? -- References -- A note on the recipes -- The way to intercultural learning is through the stomach - Genre-based writing in the EFL classroom -- 1. Introduction -- 2. Theoretical framework -- 2.1 Intercultural learning and recipes as a locus of culture -- 2.2 The genre-based approach to foreign language text production -- 2.3 The language of recipes -- 2.3.1 Macro-structure -- 2.3.2 Micro-structure -- 2.3.2.1 Syntax -- 2.3.2.2 Lexis -- 3. Corpus of mirror texts -- 3.1 Macro-structure -- 3.2 Micro-structure -- 3.2.1 Syntax -- 3.2.2 Lexis -- 4. Classroom applications -- 4.1 Genre competence -- 4.2 Intercultural competence -- 4.3 Writing competence -- 5. Analysis of students' writing products -- 5.1 Linguistic features -- 5.1.1 Macro-structure -- 5.1.2 Micro-structure -- 5.1.2.1 Syntax -- 5.1.2.2 Lexis -- 5.2 Cultural elements -- 5.2.1 The origin of dishes -- 5.2.2 Etymological explanations -- 5.2.3 Occasions of consumption. , 5.2.4 Comments on preparation effort -- 6. Conclusion -- References -- Recipe sources -- Appendix -- I. Corpus of mirror texts (MT) -- MT 1: Caesar Salad -- MT 2: Fantastic fish pie -- MT 3: Carrot pachadi -- MT 4: Spiced Pumpkin Soup with Bacon -- II. Corpus of student texts (ST) -- ST 1: Geheirate -- ST 2: Geheirate mit Specksauce - the Main thing is to eat well! -- ST 3: The saarländish Bubble & -- Squeak - Dibbelabbes -- ST 4: Delicious Dibbelabbes -- ST 5: Dibbelabbes -- ST 6: Dibbelabbes -- ST 7: Fried potatoes -- ST 8: German potato-heads with tasty sausage from Lyon -- ST 9: Schwenker -- ST 10: Traditional German "Currywurst" -- ST 11: Delicious "Maultaschen" -- ST 12: Box-Pickert - The delicious Eastern Westfalian speciality -- ST 13: The excellently flavoured gravy - Ghormey Sabzi -- ST 14: Torator -- ST 15: Filled wine leaves -- SECONDI PIATTI. Food and culture -- How permeable is the formal-informal boundary at work? -- 1. Introduction -- 2. Literature survey -- 3. Database and methodology -- 4. Food talk at boundaries -- 5. Food talk affects formality -- 6. Food talk indexes boundaries and informality -- 7. Conclusion -- References -- Appendix -- Transcription conventions -- Acknowledgement -- Comparing drinking toasts - Comparing contexts -- 1. Comparative ethnopragmatics and local constructions of 'us' and 'them' -- 2. Rituals of positive politeness -- 3. Georgian toasts -- 3.1 Drinking to wish God's grace -- 3.2 Communicating honor and artistry -- 4. Comparing toasts and their etiquette -- 4.1 Russian toasts -- 4.2 Swedish toasts -- 4.3 Foreigners' toasts -- 5. Conclusion: 'Doing difference' in intercultural encounters -- References -- The flavors of multi-ethnic North American literatures -- 1. Introduction: Spicing up the literary mainstream -- 2. "Lo que no mata, engorda" ("What doesn't kill you, makes you fat"). , 3. Chum Chum and Kitchen Indians -- 4. A simple recipe for making rice -- 5. Conclusion: Not a simple recipe -- References -- Men eat for muscle, women eat for weight loss -- 1. Introduction -- 1.1 Critical discourse analysis and hegemonic discourse -- 1.2 Previous research on discourses of food and gender -- 2. Data and methodology -- 3. Discourses of food (and gender) in Women's Health and Men's Health magazines -- 3.1 Eat good food… It makes you a better person -- 3.2 Food and control -- 3.2.1 Food and guilt -- 3.2.2 Food and morality -- 4. Construction of hegemonic gender identities -- 5. Conclusion -- References -- Appendix A: List of Magazines Included in the Analysis -- "Bon Appétit, Lion City" -- 1. What's in the name of a restaurant? -- 2. Singapore's linguistic market and the status of French -- 3. Foreign languages as added value -- 4. Meanings and motivations of French in business names -- 5. The corpus of shop signs and the sample of food retailers -- 6. Analysis and discussion of form and function -- 6.1 Forms of French in the names of food retailers -- 6.2 Functions of French in the names of food retailers -- 6.2.1 A French name for French food -- 6.2.2 A French name for Asian food -- 6.2.3 Using a French function word -- 7. Conclusions -- References -- Appendix A -- Talking about taste -- 1. Introduction -- 1.1 Language and the mind/brain -- 1.2 Describing object knowledge -- 1.3 Taste words in use -- 2. Discussion and conclusion -- References. , English
    Additional Edition: ISBN 90-272-0293-1
    Additional Edition: ISBN 1-299-73608-4
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 10
    Online Resource
    Online Resource
    Amsterdam :John Benjamins Pub. Co.,
    UID:
    almahu_9949179461702882
    Format: xvi, 344 p. : , ill.
    Edition: 1st ed.
    ISBN: 90-272-7171-2
    Series Statement: Culture and language use,
    Content: 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 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.
    Note: Bibliographic Level Mode of Issuance: Monograph , Intro -- Culinary Linguistics -- Editorial page -- Title page -- LCC data -- Dedication page -- Menu -- Aperitivo -- Overview of the volume -- Food and language - language and food -- 1. Introduction -- 2. The study of food -- 2.1 Classic early literature -- 2.2 Second half of the 20th Century till today -- 3. Food and language - an overview -- 3.1 Comparative linguistics -- 3.2 Morphology and word formation -- 3.3 Syntax and grammar -- 3.4 Words and meaning -- 3.5 Spoken discourse -- 3.5.1 Analyzing dinner talk -- 3.5.2 Other spoken discourses -- 3.6 Food writing -- 3.6.1 Cookery books and recipes -- 3.6.2 Restaurant menus -- 3.6.3 Labeling food products -- 3.7 Mediated food discourse -- 4. Conclusion -- PRIMI PIATTI. Genres of food discourse -- When making pie, all ingredients must be chilled. Including you -- 1. Introduction -- 2. Food blogs as a sub-genre of CMC -- 3. The Food Blog Corpus (FBC) -- 4. Analysis -- 4.1 Lexical features -- 4.1.1 Special-purpose vocabulary (excluding verbs) -- 4.1.2 Verb use -- 4.1.3 Modification, evaluation and hedging -- 4.1.4 Reference to place and time -- 4.1.5 Non-standard lexis and spelling -- 4.2 Syntax -- 4.3 Audience address and audience involvement -- 5. Conclusion -- References -- Appendix -- Passionate about food -- 1. Introduction -- 2. A brief overview of TV cookery in the UK -- 2.1 The "personality system" -- 2.1.1 Jamie Oliver -- 2.1.2 Nigella Lawson -- 3. Jamie and Nigella performing food-talk -- 3.1 The DVDs -- 3.1.1 The paratexts -- 3.1.2 The titles -- 3.2 The talk -- 3.2.1 The introductions -- 3.2.2 Giving instructions -- 3.2.3 Interacting with the audience -- 3.2.4 Fillers versus fluency -- 3.2.5 Vague language -- 3.2.6 Expressing emotion -- 4. Conclusions -- References -- The addressee in the recipe -- 1. Introduction -- 2. Designing documents for a particular audience -- 3. Recipes. , 4. Audience design in cookbooks -- 4.1 Cookbook for students -- 4.2 Cookbook for girls -- 4.3 Cookbook for people with health issues -- 4.4 'Mastering the art of French cooking' -- 5. Conclusion -- References -- Food for thought - or, what's (in) a recipe? -- 1. Introduction -- 2. One dish - two recipes -- 2.1 The history of the notion recipe -- 2.2 "Beef y-Stywyd" as in MS. Harl. 279, f. 6v -- 2.3 "Beef and ale stew" as presented by Jamie Oliver -- 3. Form and function: Two perspectives on one recipe -- 3.1 A formal comparison -- 3.2 A functional comparison -- 4. Results and conclusion: Same old, same old? -- References -- Online Sources: -- Recipes and food discourse in English - a historical menu -- 1. Hors d'oeuvre: Old English -- 2. Le.j. cours: Middle English -- 3. Le.ij. cours: Early Modern English -- 4. Le.iij. cours: Late Modern English -- 5. A review of courses -- 6. Vn sotelte: Apple pie across time -- 7. Room for dessert? -- References -- A note on the recipes -- The way to intercultural learning is through the stomach - Genre-based writing in the EFL classroom -- 1. Introduction -- 2. Theoretical framework -- 2.1 Intercultural learning and recipes as a locus of culture -- 2.2 The genre-based approach to foreign language text production -- 2.3 The language of recipes -- 2.3.1 Macro-structure -- 2.3.2 Micro-structure -- 2.3.2.1 Syntax -- 2.3.2.2 Lexis -- 3. Corpus of mirror texts -- 3.1 Macro-structure -- 3.2 Micro-structure -- 3.2.1 Syntax -- 3.2.2 Lexis -- 4. Classroom applications -- 4.1 Genre competence -- 4.2 Intercultural competence -- 4.3 Writing competence -- 5. Analysis of students' writing products -- 5.1 Linguistic features -- 5.1.1 Macro-structure -- 5.1.2 Micro-structure -- 5.1.2.1 Syntax -- 5.1.2.2 Lexis -- 5.2 Cultural elements -- 5.2.1 The origin of dishes -- 5.2.2 Etymological explanations -- 5.2.3 Occasions of consumption. , 5.2.4 Comments on preparation effort -- 6. Conclusion -- References -- Recipe sources -- Appendix -- I. Corpus of mirror texts (MT) -- MT 1: Caesar Salad -- MT 2: Fantastic fish pie -- MT 3: Carrot pachadi -- MT 4: Spiced Pumpkin Soup with Bacon -- II. Corpus of student texts (ST) -- ST 1: Geheirate -- ST 2: Geheirate mit Specksauce - the Main thing is to eat well! -- ST 3: The saarländish Bubble & -- Squeak - Dibbelabbes -- ST 4: Delicious Dibbelabbes -- ST 5: Dibbelabbes -- ST 6: Dibbelabbes -- ST 7: Fried potatoes -- ST 8: German potato-heads with tasty sausage from Lyon -- ST 9: Schwenker -- ST 10: Traditional German "Currywurst" -- ST 11: Delicious "Maultaschen" -- ST 12: Box-Pickert - The delicious Eastern Westfalian speciality -- ST 13: The excellently flavoured gravy - Ghormey Sabzi -- ST 14: Torator -- ST 15: Filled wine leaves -- SECONDI PIATTI. Food and culture -- How permeable is the formal-informal boundary at work? -- 1. Introduction -- 2. Literature survey -- 3. Database and methodology -- 4. Food talk at boundaries -- 5. Food talk affects formality -- 6. Food talk indexes boundaries and informality -- 7. Conclusion -- References -- Appendix -- Transcription conventions -- Acknowledgement -- Comparing drinking toasts - Comparing contexts -- 1. Comparative ethnopragmatics and local constructions of 'us' and 'them' -- 2. Rituals of positive politeness -- 3. Georgian toasts -- 3.1 Drinking to wish God's grace -- 3.2 Communicating honor and artistry -- 4. Comparing toasts and their etiquette -- 4.1 Russian toasts -- 4.2 Swedish toasts -- 4.3 Foreigners' toasts -- 5. Conclusion: 'Doing difference' in intercultural encounters -- References -- The flavors of multi-ethnic North American literatures -- 1. Introduction: Spicing up the literary mainstream -- 2. "Lo que no mata, engorda" ("What doesn't kill you, makes you fat"). , 3. Chum Chum and Kitchen Indians -- 4. A simple recipe for making rice -- 5. Conclusion: Not a simple recipe -- References -- Men eat for muscle, women eat for weight loss -- 1. Introduction -- 1.1 Critical discourse analysis and hegemonic discourse -- 1.2 Previous research on discourses of food and gender -- 2. Data and methodology -- 3. Discourses of food (and gender) in Women's Health and Men's Health magazines -- 3.1 Eat good food… It makes you a better person -- 3.2 Food and control -- 3.2.1 Food and guilt -- 3.2.2 Food and morality -- 4. Construction of hegemonic gender identities -- 5. Conclusion -- References -- Appendix A: List of Magazines Included in the Analysis -- "Bon Appétit, Lion City" -- 1. What's in the name of a restaurant? -- 2. Singapore's linguistic market and the status of French -- 3. Foreign languages as added value -- 4. Meanings and motivations of French in business names -- 5. The corpus of shop signs and the sample of food retailers -- 6. Analysis and discussion of form and function -- 6.1 Forms of French in the names of food retailers -- 6.2 Functions of French in the names of food retailers -- 6.2.1 A French name for French food -- 6.2.2 A French name for Asian food -- 6.2.3 Using a French function word -- 7. Conclusions -- References -- Appendix A -- Talking about taste -- 1. Introduction -- 1.1 Language and the mind/brain -- 1.2 Describing object knowledge -- 1.3 Taste words in use -- 2. Discussion and conclusion -- References. , English
    Additional Edition: ISBN 90-272-0293-1
    Additional Edition: ISBN 1-299-73608-4
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
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