Kooperativer Bibliotheksverbund

UID:

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