TY - BOOK ID - 30924685 TI - Culinary linguistics : the chef's special AU - Gerhardt, Cornelia. AU - Frobenius, Maximiliane. AU - Hucklenbroich-Ley, Susanne. PY - 2013 VL - v. 10 SN - 18795838 SN - 9027271712 9027202931 1299736084 PB - Amsterdam : John Benjamins Pub. Co., DB - UniCat KW - English language KW - Food KW - Culture KW - Figures of speech. KW - Etymology. KW - Semiotic models. KW - Imagery KW - Speech, Figures of KW - Tropes KW - Foods KW - Figures of speech KW - Etymology KW - Word history KW - Rhetoric KW - Symbolism KW - Ethnology KW - Semiotics KW - Dinners and dining KW - Home economics KW - Table KW - Cooking KW - Diet KW - Dietaries KW - Gastronomy KW - Nutrition KW - Methodology KW - History KW - Primitive societies KW - Germanic languages UR - https://www.unicat.be/uniCat?func=search&query=sysid:30924685 AB - 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 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. ER -