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 (7)
Cited by seven other publications
Alhasnawi, Sami
2024. Linguacultural variations in the domain of FOOD. World Englishes 43:3 ► pp. 414 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.
Szczygłowska, Tatiana
2021. RECURRENT LEXIS AND PHRASEOLOGY IN ENGLISH RESTAURANT REVIEWS: A DATA-DRIVEN ANALYSIS. Discourse and Interaction 14:2 ► pp. 105 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.
Rüdiger, Sofia
2020. Chapter 8. Dinner for One. In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47], ► pp. 145 ff.
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.
This list is based on CrossRef data as of 13 october 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.