In:Culinary Linguistics: The chef's special
Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley
[Culture and Language Use 10] 2013
► pp. v–vi
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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.toc
https://doi.org/10.1075/clu.10.toc
Table of contents
APERITIVO
Overview of the volume
ANTIPASTI
Food and language – language and food
PRIMI PIATTI Genres of food discourse
When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse – a synchronic study of food blogs
Passionate about food: Jamie and Nigella and the performance of food-talk
The addressee in the recipe: How Julia Child gets to join you in the kitchen
Food for thought – or, what’s (in) a recipe? A diachronic analysis of cooking instructions
Recipes and food discourse in English – a historical menu
The way to intercultural learning is through the stomach – Genre-based writing in the EFL classroom
SECONDI PIATTI Food and culture
How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse
Comparing drinking toasts – Comparing contexts
The flavors of multi-ethnic North American literatures: Language, ethnicity and culinary nostalgia
Men eat for muscle, women eat for weight loss: Discourses about food and gender in Men’s Health and Women’s Health magazines
“Bon Appétit, Lion City”: The use of French in naming restaurants in Singapore
Talking about taste: Starved for words
DOLCI
Bibliography
Index
