Part of
Culinary Linguistics: The chef's specialEdited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley
[Culture and Language Use 10] 2013
► pp. 3–50
Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley
[Culture and Language Use 10] 2013
► pp. 3–50
Food and language – language and food
Available under the Creative Commons Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND) 4.0 license.
For any use beyond this license, please contact the publisher at [email protected].
Cited by
Cited by 6 other publications
Bandini, Amelia & Marcella Corduas
2019. Italian Food Perception as a Marker of the Spread of Italian Identity in Germany. In Food Across Cultures, ► pp. 1 ff. 
Bieswanger, Markus
2020. Chapter 4. The local and the global in airline food. In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47], ► pp. 57 ff.
Farghal, Mohammed, Ahmad S. Haider & Susan Abu Tair
2023. Codeswitching in Arabic reality food competition shows through the lens of partial subtitling: A case study of the MENA adaptation of top chef. Cogent Arts & Humanities 10:1
MacKenzie, Jordan & Helen Dominic
2023. Who sits at the Chef’s Table? Food criticism and the spectacle of elite gastronomy. Discourse, Context & Media 56 ► pp. 100740 ff.
Rüdiger, Sofia
2020. Chapter 8. Dinner for One. In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47], ► pp. 145 ff.
Szczygłowska, Tatiana
2021. RECURRENT LEXIS AND PHRASEOLOGY IN ENGLISH RESTAURANT REVIEWS: A DATA-DRIVEN ANALYSIS. Discourse and Interaction 14:2 ► pp. 105 ff.
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