Part of
Culinary Linguistics: The chef's special
Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley
[Culture and Language Use 10] 2013
► pp. 139156
Cited by

Cited by 9 other publications

Bator, Magdalena & Marta Sylwanowicz
2017. Measures in Medieval English Recipes – Culinary Vs. Medical. Studia Anglica Posnaniensia 52:1  pp. 21 ff. DOI logo
Diemer, Stefan
2016. Sensory adjectives in the discourse of food: a frame-semantic approach to language and perception. The Translator 22:1  pp. 107 ff. DOI logo
Diemer, Stefan & Marie-Louise Brunner
Freywald, Ulrike
2021. „Mal kuemel vnd enis mit pfeffer…“ – Wie beginnt ein Rezept? Zur informationsstrukturellen Interaktion von Text- und Satzstruktur in (historischen) Kochrezepten. In Textanfänge [Linguistik in Empirie und Theorie/Empirical and Theoretical Linguistics, ],  pp. 13 ff. DOI logo
Kaneyasu, Michiko & Minako Kuhara
2020. Regularity and variation in Japanese recipes. Register Studies 2:1  pp. 37 ff. DOI logo
Kaneyasu, Michiko & Minako Kuhara
2020. Dimensions of recipe register and native speaker knowledge. Pragmatics. Quarterly Publication of the International Pragmatics Association (IPrA) 30:4  pp. 532 ff. DOI logo
Rebechi, Rozane Rodrigues & Márcia Moura da Silva
2017. Brazilian Recipes in Portuguese and English: The Role of Phraseology for Translation. In Computational and Corpus-Based Phraseology [Lecture Notes in Computer Science, 10596],  pp. 102 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
Tovares, Alla V.

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