Gerhardt / Frobenius / Ley Culinary Linguistics

The chef's special
Erscheinungsjahr 2013
ISBN: 978-90-272-7171-6
Verlag: John Benjamins Publishing Company
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, Band 10, 363 Seiten

Reihe: Culture and Language Use

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.

Autoren/Hrsg.

Gerhardt, Cornelia

Frobenius, Maximiliane

Ley, Susanne

Fachgebiete

• Geisteswissenschaften Sprachwissenschaft Fremdsprachenerwerb und -didaktik
• Geisteswissenschaften Sprachwissenschaft Historische & Vergleichende Sprachwissenschaft, Sprachtypologie
• Geisteswissenschaften Sprachwissenschaft Fachsprachen
• Geisteswissenschaften Sprachwissenschaft Textlinguistik, Diskursanalyse, Stilistik
• Geisteswissenschaften Sprachwissenschaft Einzelne Sprachen & Sprachfamilien
• Geisteswissenschaften Sprachwissenschaft Angewandte Sprachwissenschaft