Get Culinary Linguistics: The chef’s special PDF

By Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley

ISBN-10: 9027202931

ISBN-13: 9789027202932

Language and nutrients are common to humankind. Language accomplishes greater than a natural alternate of data, and meals caters for greater than mere subsistence. either characterize an important websites for socialization, identification building, and the standard fabrication and belief of the area as a significant, orderly position. This quantity on Culinary Linguistics includes an creation to the research of foodstuff and an intensive evaluation of the literature concentrating on its function in interaction with language. it's the simply ebook fathoming the sphere of meals and food-related reviews from a linguistic viewpoint. The study articles assembled right here surround a few linguistic fields, starting from ancient and ethnographic techniques to literary reviews, the educating of English as a overseas language, psycholinguistics, and the examine of computer-mediated conversation, making this quantity obligatory analyzing for someone attracted to genres of nutrients discourse and the linguistic connection among nutrients and tradition.

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Extra info for Culinary Linguistics: The chef’s special

Example text

In contrast to the research above, which is concerned with everyday uses of terms, the following works represent expert knowledge. The database LanguaL which lists 35,000 food items from all over the world recognizes some general issues in the compilation of multilingual glossaries: One problem concerning multilingual thesauri is the multiplicity of natural languages: corresponding terms of different languages are not always semantically equivalent. It was chosen to render LanguaL language-independent, to be used in the USA and Europe for numeric data banks on food composition (nutrients and contaminants), food consumption and legislation.

The first part of this section is a long account on conversations by ­families having dinner together since these studies represent a considerable part of the l­ iterature at the cross-section between language and food. It is important to note that this ­section clearly has a cultural bias with its focus on nuclear f­amilies and dinner tables, which should not imply that other cultures lack similar c­ oncurrences, also with regard to child socialization. Schieffelin’s account of the language s­ ocialization of Kaluli children (Papua New Guinea) (1990) will act as one representative here .

In anthropological dialectology, migration is only one possible mechanism to account for the spread of language features (Hill 2001b). The assumption is that language variability allows people to lay claims on natural resources. If you believe you own a resource, your language reflects this ownership with the help of dialect features (Hill 2001b: 261): If you speak in a certain way, you belong and have a right. On the other hand, in a distributed strategy, sociolinguistic variables are spread since speakers incorporate features from other dialects (Hill 2001b: 261).

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Culinary Linguistics: The chef’s special by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley

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