Culinary Linguistics : The Chef's Special
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Culinary Linguistics : The Chef's Special

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eBook - PDF

Culinary Linguistics : The Chef's Special

Book details
Table of contents
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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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Yes, you can access Culinary Linguistics : The Chef's Special by Susanne Ley, Maximiliane Frobenius, Cornelia Gerhardt in PDF and/or ePUB format, as well as other popular books in Languages & Linguistics & Linguistics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
John Benjamins Publishing Company
Year
2013
ISBN
9789027202932
Topic
Languages & Linguistics
Subtopic
Linguistics
Index
Languages & Linguistics

Table of contents

  1. Menu
  2. Aperitivo
  3. Overview of the volume
  4. Food and language – language and food
  5. PRIMI PIATTI. Genres of food discourse
  6. When making pie, all ingredients must be chilled. Including you
  7. Passionate about food
  8. The addressee in the recipe
  9. Food for thought – or, what’s (in) a recipe?
  10. Recipes and food discourse in English – a historical menu
  11. The way to intercultural learning is through the stomach – Genre-based writing in the EFL classroom
  12. SECONDI PIATTI. Food and culture
  13. How permeable is the formal-informal boundary at work?
  14. Comparing drinking toasts – Comparing contexts
  15. The flavors of multi-ethnic North American literatures
  16. Men eat for muscle, women eat for weight loss
  17. “Bon AppĂ©tit, Lion City”
  18. Talking about taste