Culinary linguistics : the chef's special

Culinary linguistics the chef's special

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 meaningfu...

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Detalles Bibliográficos
Otros Autores: Gerhardt, Cornelia (-), Frobenius, Maximiliane, Hucklenbroich-Ley, Susanne
Formato: Libro electrónico
Idioma:Inglés
Publicado: Amsterdam : John Benjamins Pub. Co 2013.
Edición:1st ed
Colección:Culture and language use, v. 10
Materias:
English language > Etymology.
English language > Terms and phrases.
Food > Terminology.
Culture > Semiotic models.
Figures of speech.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009720232406719
Tabla de Contenidos:
  • 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 &amp
  • 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.

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