Culinary Linguistics

The chef's special

Cornelia Gerhardt | Saarland University
ORCID logoMaximiliane Frobenius | Saarland University
Susanne Ley | Saarland University
ISBN 9789027202932 | EUR 99.00 | USD 149.00
e-Book Open Access
ISBN 9789027271716
Google Play logo

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.

As of February 2018, this e-book is freely available, thanks to the support of libraries working with Knowledge Unlatched.

[Culture and Language Use, 10] 2013.  xvi, 347 pp.
Publishing status: Available

For any use beyond this license, please contact the publisher at [email protected].

Table of Contents
“This volume provides a broad panorama of the main research areas on the genres of food texts and food-related language use within specific cultural settings, exploring the intricate relationships between language and culture, using food as a carrier. It not only reflects the most recent status of this multidisciplinary field, but also provides an authoritative and state-of-the-art survey of the developments of research in various aspects of this pioneering work. The original articles, both theoretical and empirical in orientation, promote our understandings of the effects food-related genres have on societal structures.
Particularly worthy of note is the editors’ humorous treatment of the titles and subtitles in the book. For example, the subtitle of the book is ‘The Chef’s Special’, and the table of contents is named ‘Menu’. Each article of the book is also interestingly titled with special relevance to food, for example, ‘When making pie, all ingredients must be chilled. Including you’, as if readers are being served with delicious food when reading.
These features will certainly make the book more inviting to prospective readers. In terms of organization, the overall structure of the volume is highly effective. The overview of the book by Frobenius is strong, insightful and helpful. A synopsis at the beginning of each original contribution is useful and reader-friendly. To sum up, this book will serve as an excellent reference for students, teachers and researchers in the areas of discourse studies, English for Specific Purposes and anthropological linguistics, who seek to keep themselves up to date with the latest developments in their fields.”
“Culinary Linguistics is an eloquent illustration of how vibrant and diversified the current research on ‘food and language – language and food’ is, and promises to be for many years yet to come. Readers will be both replete and satisfied.”
Culinary Linguistics is an eloquent illustration of how vibrant and diversified the current research on ‘food and language – language and food’ is, and promises to be for many years yet to come. Readers will be both replete and satisfied.”
Cited by

Cited by 21 other publications

Cavanaugh, Jillian R. & Kathleen C. Riley
2023. Language and Food. In A New Companion to Linguistic Anthropology,  pp. 461 ff. DOI logo
Cesiri, Daniela
2021. Constructing culinary personae online. Journal of Applied Linguistics and Professional Practice 14:3 DOI logo
Dr Claire Seaman, Mr Bernie Quinn & Tominc, Ana
2014. Tolstoy in a recipe. Nutrition & Food Science 44:4  pp. 310 ff. DOI logo
Fitrisia, Dohra, Robert Sibarani, Mulyadi, Mara Untung Ritonga & Laili Suhairi
2020. THE NAMING OF ACEHNESE TRADITIONAL CULINARY. Humanities & Social Sciences Reviews 8:2  pp. 815 ff. DOI logo
Karrebæk, Martha Sif, Kathleen C. Riley & Jillian R. Cavanaugh
2018. Food and Language: Production, Consumption, and Circulation of Meaning and Value. Annual Review of Anthropology 47:1  pp. 17 ff. DOI logo
Markantonatou, Stella, Katerina Toraki, Vivian Stamou & George Pavlidis
2021. The semantic and syntactic ingredients of Greek dish names: Are compounds a main choice?. Open Linguistics 7:1  pp. 116 ff. DOI logo
Matwick, Kelsi
2017. Language and gender in female celebrity chef cookbooks: cooking to show care for the family and for the self. Critical Discourse Studies 14:5  pp. 532 ff. DOI logo
Matwick, Keri & Kelsi Matwick
2023. Consumer Research Through Cookbooks and Cooking Shows: Linguistics, Cultural Studies, and Media Studies. In Consumer Research Methods in Food Science [Methods and Protocols in Food Science, ],  pp. 55 ff. DOI logo
2021. Licensing null arguments in recipes across languages. Journal of Linguistics 57:4  pp. 815 ff. DOI logo
Prozhohina, I.
2023. The linguistic and didactic potential of a culinary recipe in teaching Ukrainian as a foreign language. Teaching languages at higher institutions :43  pp. 86 ff. DOI logo
Rebechi, Rozane & Stella Tagnin
2020. Brazilian cultural markers in translation: A model for a corpus-based glossary. Research in Corpus Linguistics 8  pp. 65 ff. DOI logo
Rüdiger, Sofia
2022. Book review: Alla Tovares and Cynthia Gordon (eds), Identity and Ideology in Digital Food Discourse: Social Media Interactions Across Cultural Contexts. Discourse Studies 24:3  pp. 371 ff. DOI logo
Szatrowski, Polly
2022. How is laughter used to create and reinforce food attitudes in Japanese Dairy Taster Brunch conversations. Journal of Japanese Linguistics 38:1  pp. 5 ff. DOI logo
Terentyeva, Elena, Marina Milovanova, Elena Pavlova, S. Cindori, O. Larouk, E.Yu. Malushko, L.N. Rebrina & N.L. Shamne
2018. Genre System of English Language Restaurant Online Discourse. SHS Web of Conferences 50  pp. 01179 ff. DOI logo
Toratani, Kiyoko
2022. Introduction to the volume. In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25],  pp. 2 ff. DOI logo
Vildanova, Guzel Agzamovna & Natalia Matilde Bertuol
2023. Euphemisation of English-Language Gastronomic Discourse. Philology. Theory & Practice 16:1  pp. 265 ff. DOI logo
Welch, Nikki & Ana Tominc
2021. Is wine consumption in Britain democratizing? Communicating class and taste through the Saturday Times wine column (1982–2017). Social Semiotics 31:4  pp. 652 ff. DOI logo
[no author supplied]
2014. Publications Received. Language in Society 43:2  pp. 263 ff. DOI logo

This list is based on CrossRef data as of 25 may 2024. Please note that it may not be complete. Sources presented here have been supplied by the respective publishers. Any errors therein should be reported to them.


Communication Studies

Communication Studies

Main BIC Subject

CFG: Semantics, Pragmatics, Discourse Analysis

Main BISAC Subject

LAN009030: LANGUAGE ARTS & DISCIPLINES / Linguistics / Pragmatics
ONIX Metadata
ONIX 2.1
ONIX 3.0
U.S. Library of Congress Control Number:  2013017136 | Marc record