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Talking about Food
The social and the global in eating communities
All humans eat and all humans speak – activities which in social life often, but not always, co-occur: We talk while eating and drinking with others, but food is also a prominent literal and metaphorical discursive topic which contributes to establishing communities and identities. This omnipresence of eating and drinking in our daily lives has led to a public fascination with foodways. The contributions in this edited collection investigate the connection between language and food from a variety of perspectives. As food discourses operate on local, global, and mediated levels, they are intertwined with notions of identity and culture and thus shed light on intimate understandings of ourselves as human beings. Talking about Food – The Social and the Global in Eating Communities provides up-to-date and thought-provoking contributions to the linguistics of food. The book is essential reading for anyone interested in food-related subjects.
[IMPACT: Studies in Language, Culture and Society, 47] 2020. vi, 284 pp.
Publishing status: Available
Published online on 29 May 2020
Published online on 29 May 2020
© John Benjamins
Table of Contents
- Chapter 1. Introduction: Food and talk in social lifeSusanne Mühleisen and Sofia Rüdiger | pp. 1–12
- Lifestylization and the global
- Chapter 2. How less means more in the comments section of vegan food blogs: Exgredients such as gluten-free and extreme case formulationsCornelia Gerhardt | pp. 15–34
- Chapter 3. The moral taste of food: A discourse analysis of social media discussions about vegetarianism and veganismMartina Drescher | pp. 35–56
- Chapter 4. The local and the global in airline foodMarkus Bieswanger | pp. 57–78
- Chapter 5. Language in transnational communities of consumption: Indexical functions of English in Third Wave Coffee CultureBritta Schneider | pp. 79–98
- Chapter 6. Craft beer and linguistic lifestyle emblematizationTheresa Heyd and Marius Eckert | pp. 99–122
- Mediatization and identity
- Chapter 7. (Un)healthy food discourses: The contradictory roles of health in food discourses and identities in the production of a TV show about foodJana Declercq | pp. 125–144
- Chapter 8. Dinner for One: The use of language in eating shows on YouTubeSofia Rüdiger | pp. 145–166
- Chapter 9. “Tell me about food and I tell you who you are”: Expert identity in intercultural food discourse via SkypeStefan Diemer and Marie-Louise Brunner | pp. 167–188
- Chapter 10. Formality and informality in cooking shows: Paula Deen and the development of a genreSusanne Mühleisen | pp. 189–208
- Enculturation and localization
- Chapter 11. A rich sauce of comedy: Talking and laughing about Italian food in digital spacesDelia Chiaro | pp. 211–234
- Chapter 12. Naming practices in Singapore’s hawker centres: Echoes of itineracyJakob R. E. Leimgruber | pp. 235–256
- Chapter 13. Naming food in English in multilingual CameroonEric A. Anchimbe | pp. 257–276
- Index food and food names | pp. 277–280
- Subject index | pp. 281–284
Cited by (4)
Cited by four other publications
van Kampen, David & Janina Wildfeuer
Lim, Shaun Tyan Gin & Francesco Perono Cacciafoco
FIEDLER, Sabine
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