In:Culinary Linguistics: The chef's special
Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley
[Culture and Language Use 10] 2013
► pp. 53–82
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When making pie, all ingredients must be chilled. Including you
Lexical, syntactic and interactive features in online discourse – a synchronic study of food blogs
Available under the Creative Commons Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND) 4.0 license.
For any use beyond this license, please contact the publisher at rights@benjamins.nl.
Published online: 4 July 2013
https://doi.org/10.1075/clu.10.02die
https://doi.org/10.1075/clu.10.02die
The present study describes food blogs as a genre of computer-mediated communication (CMC). The combined approach of corpus linguistic and pragmatic methods reveals the characteristics of food blogs as a hybrid genre that mixes elements from various other discourse types. Lexical and syntactic analyses depict the use and frequencies of (1) CMC related phenomena: innovative vocabulary and spelling; (2) food related jargon: specialized vocabulary, grammatical patterns; (3) phenomena related to spoken interaction: discourse markers, hedges and address. The pragmatic analysis reviews these elements in their blog context. They contribute to creating an audience directed text through features such as humor, repetition and expert knowledge. We thus provide evidence that one of the main goals of this discourse type is interaction and describe how this interaction is systematically achieved.
Cited by (10)
Cited by ten other publications
Săftoiu, Răzvan & Raluca Anghel
Dumitrache, Liliana & Mariana Nae
Diemer, Stefan & Marie-Louise Brunner
2020. “Tell me about food and I tell you who you are”. In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47], ► pp. 167 ff.
Kaneyasu, Michiko & Minako Kuhara
2020. Dimensions of recipe register and native speaker knowledge. Pragmatics. Quarterly Publication of the International Pragmatics Association (IPrA) 30:4 ► pp. 532 ff.
Mühleisen, Susanne & Sofia Rüdiger
2020. Introduction. In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47], ► pp. 1 ff.
Brunner, Marie-Louise
Karrebæk, Martha Sif, Kathleen C. Riley & Jillian R. Cavanaugh
Rebechi, Rozane Rodrigues & Márcia Moura da Silva
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