Culinary Linguistics: The chef's special by Cornelia Gerhardt, Maximiliane Frobenius, Stefan Diemer, Delia Chiaro |, Hardcover | Barnes & Noble
Culinary Linguistics: The chef's special

Culinary Linguistics: The chef's special

by Cornelia Gerhardt, Maximiliane Frobenius, Stefan Diemer, Delia Chiaro
     
 
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 on Culinary Linguistics contains

Overview

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 on Culinary Linguistics 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.

Editorial Reviews

Wenjun Zhang
This volume provides a broad panorama of the main research areas on the genres of food texts and food-related language use within specific cultural settings, exploring the intricate relationships between language and culture, using food as a carrier. It not only reflects the most recent status of this multidisciplinary field, but also provides an authoritative and state-of-the-art survey of the developments of research in various aspects of this pioneering work. The original articles, both theoretical and empirical in orientation, promote our understandings of the effects food-related genres have on societal structures.
Particularly worthy of note is the editors’ humorous treatment of the titles and subtitles in the book. For example, the subtitle of the book is ‘The Chef’s Special’, and the table of contents is named ‘Menu’. Each article of the book is also interestingly titled with special relevance to food, for example, ‘When making pie, all ingredients must be chilled. Including you’, as if readers are being served with delicious food when reading.
These features will certainly make the book more inviting to prospective readers. In terms of organization, the overall structure of the volume is highly effective. The overview of the book by Frobenius is strong, insightful and helpful. A synopsis at the beginning of each original contribution is useful and reader-friendly. To sum up, this book will serve as an excellent reference for students, teachers and researchers in the areas of discourse studies, English for Specific Purposes and anthropological linguistics, who seek to keep themselves up to date with the latest developments in their fields.

Product Details

ISBN-13:
9789027202932
Publisher:
Benjamins, John Publishing Company
Publication date:
09/15/2013
Series:
Culture and Language Use, #10
Pages:
363

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