Culinary Linguistics : The Chef's Special
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Culinary Linguistics : The Chef's Special
About This Book
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.
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Table of contents
- Menu
- Aperitivo
- Overview of the volume
- Food and language â language and food
- PRIMI PIATTI. Genres of food discourse
- When making pie, all ingredients must be chilled. Including you
- Passionate about food
- The addressee in the recipe
- Food for thought â or, whatâs (in) a recipe?
- Recipes and food discourse in English â a historical menu
- The way to intercultural learning is through the stomach â Genre-based writing in the EFLÂ classroom
- SECONDI PIATTI. Food and culture
- How permeable is the formal-informal boundary at work?
- Comparing drinking toasts â Comparing contexts
- The flavors of multi-ethnic North American literatures
- Men eat for muscle, women eat for weight loss
- âBon AppĂ©tit, Lion Cityâ
- Talking about taste