Cover not available
Part of
Talking about Food: The social and the global in eating communities
Edited by Sofia Rüdiger and Susanne Mühleisen
[IMPACT: Studies in Language, Culture and Society 47] 2020
► pp. 1–12

Chapter 1
Introduction

Food and talk in social life

| University of Bayreuth
| University of Bayreuth
Article outline
  • Structure and scope of this volume
  • Acknowledgement
  • Notes
  • References
Published online: 18 June 2020
DOI logo
https://doi.org/10.1075/impact.47.01muh
References
Barr, S.
2018 Avocados banned from trendy cafés over environmental concerns. Independent on Sunday 2 December 2018 <https://​www​.independent​.co​.uk​/life​-style​/food​-and​-drink​/avocados​-banned​-environment​-damage​-sustainable​-cafe​-food​-cooking​-a8663526​.html (26 November 2019).Google Scholar
Bauman, Z.
2005 Community. Seeking Safety in an Insecure World. Cambridge: Polity Press.Google Scholar
Bernal, V.
2010 Diasporas and cyperspace. In Diasporas. Concepts, Intersections, Identities, K. Knott & S. McLoughlin (eds), 167–174. London: Zed Books.Google Scholar
Blommaert, J.
2018 Durkheim and the Internet: On Sociolinguistics and the Sociological Imagination. London: Bloomsbury.Google Scholar
Cairns, K., Johnston, J. & Baumann, S.
2010 Caring about food – Doing gender in the foodie kitchen. Gender & Society 24(5): 591–615. DOI logoGoogle Scholar
Chiaro, D.
2013 Passionate about food – Jamie and Nigella and the performance of food-talk. In Culinary Linguistics – The Chef’s Special [Culture and Language Use: Studies in Anthropological Linguistics 10], C. Gerhardt, M. Frobenius & S. Ley (eds), 83–102. Amsterdam: John Benjamins. DOI logoGoogle Scholar
Chik, A. & Vásquez, C.
2017 A comparative multimodal analysis of restaurant reviews from two geographical contexts. Visual Communication 16(1): 3–26. DOI logoGoogle Scholar
Choe, H.
2019 Eating together multimodally: Collaborative eating in mukbang, a Korean livestream of eating. Language in Society 48(2): 171–208. DOI logoGoogle Scholar
Cotter, W. M. & Valentinsson, M.-C.
2018 Bivalent class indexing in the sociolinguistics of specialty coffee talk. Journal of Sociolinguistics 22(5): 489–515. DOI logoGoogle Scholar
Diemer, S. & Frobenius, M.
2013 When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse – A synchronic study of food blogs. In Culinary Linguistics – The Chef’s Special [Culture and Language Use: Studies in Anthropological Linguistics 10], C. Gerhardt, M. Frobenius & S. Ley (eds), 53–82. Amsterdam: John Benjamins. DOI logoGoogle Scholar
Diemer, S., Brunner, M.-L. & Schmidt, S.
2014 “Like, pasta, pizza and stuff” – New trends in online food discourse. CuiZine: The Journal of Canadian Food Cultures / Revue des Cultures Culinaires au Canada 5(2). https://​www​.erudit​.org​/fr​/revues​/cuizine​/2014​-v5​-n2​-cuizine01533​/1026769ar/ (1 November 2019). DOI logoGoogle Scholar
Eckert, P. & McConnell-Ginet, S.
1992 Think practically and look locally: Language and gender as community-based practice. Annual Review of Anthropology 21: 461–490. DOI logoGoogle Scholar
Farb, P. & Armelagos, G.
1980 Consuming Passions. The Anthropology of Eating. Boston MA: Houghton Mifflin.Google Scholar
Fitzpatrick, K. M. & Willis, D.
(eds) 2015 A Place-Based Perspective of Food in Society. Houndmills: Palgrave Macmillan. DOI logoGoogle Scholar
Herring, S. C.
2004 Computer-mediated discourse analysis: An approach to researching online behavior. In Designing for Virtual Communities in the Service of Learning, S. Barab, R. Kling & J. Gray (eds), 338–376. Cambridge: CUP. DOI logoGoogle Scholar
Johnson, C. M.
2001 A survey of current research on online communities of practice. The Internet and Higher Education 4(1): 45–60. DOI logoGoogle Scholar
Johnston, J. & Baumann, S.
2015 Foodies – Democracy and Distinction in the Gourmet Foodscape [Cultural Spaces], 2nd edn. Oxon: Routledge.Google Scholar
Jurafsky, D.
2014 The Language of Food – A Linguist Reads the Menu. New York NA: W.W. Norton & Company.Google Scholar
Kautt, Y.
2019 Mediatization and global foodscapes: A conceptual outline. In Globalized Eating Cultures – Mediation and Mediatization, J. Dürrschmidt & Y. Kaut (eds), 309–353. Cham: Palgrave Macmillan. DOI logoGoogle Scholar
Lave, J. & Wenger, E.
1991 Situated Learning: Legitimate Peripheral Participation. Cambridge: CUP. DOI logoGoogle Scholar
Lehrer, A.
1991 As American as apple pie – and sushi and bagels: The semiotics of food and drink. In Recent Developments in Theory and History: The Semiotic Web 1990, T. Sebeok & J. Umiker-Sebeok (eds), 389–401. Berlin: Mouton de Gruyter. DOI logoGoogle Scholar
Leuckert, S.
2020 Rethinking community in linguistics: Language and community in the Digital Age. In Rethinking Community through Transdisciplinary Research, B. Jansen (ed.), 111–125. Houndmills: Palgrave Macmillan. DOI logoGoogle Scholar
Maly, I. & Varis, P.
2016 The 21st-century hipster: On micro-populations in times of superdiversity. European Journal of Cultural Studies 19(6): 637–653. DOI logoGoogle Scholar
Mapes, G.
2018 (De)constructing distinction: Class inequality and elite authenticity in mediatized food discourse. Journal of Sociolinguistics 22(3): 265–287. DOI logoGoogle Scholar
Meneley, A.
2004 Extra virgin olive oil and slow food. Anthropologica 46: 165–176. DOI logoGoogle Scholar
Mühleisen, S.
2003 Globalized tongues: The cultural semantics of food names. In Eating Culture: The Poetics and Politics of Food [American Studies], T. Döring, M. Heide & S. Mühleisen (eds), 71–88. Heidelberg: Winter.Google Scholar
Naccarato, P. & Lebesco, K.
2012 Culinary Capital. London: Berg. DOI logoGoogle Scholar
Nuessel, F.
2018 A note on selected craft beer brand names. Names – A Journal of Onomastics 66(2): 106–115. DOI logoGoogle Scholar
Paay, J., Kjeldskov, J., Skov, M. B. & O’Hara, K.
2013 F-formations in cooking together: A digital ethnography using YouTube. In Human-Computer Interaction – INTERACT 2013 [Lecture Notes in Computer Science 8120], P. Kotzé, G. Marsden, G. Lindgaard, J. Wesson & M. Winckler (eds), 37–54. Berlin: Springer. DOI logoGoogle Scholar
Paxson, H.
2012 The Life of Cheese: Crafting Food and Value in America [California Studies in Food and Culture]. Berkeley CA: University of California Press. DOI logoGoogle Scholar
Röhlig, M.
2019 Schwein oder nicht Schwein? Was die Speiseplanänderung zweier Kitas mit Identitätskrisen zu tun hat. Bento, das junge Magazin vom Spiegel 24 July 2019 <https://​www​.bento​.de​/politik​/leipzig​-kein​-schweinefleisch​-in​-kita​-warum​-deutsche​-deshalb​-identitaetskrisen​-kriegen​-a​-bb98a27f​-b6df​-4983​-be4d​-31d9348b5cce (26 November 2019).Google Scholar
Silverstein, M.
2003 Indexical order and the dialectics of sociolinguistic life. Language and Communication 23(3–4): 193–229. DOI logoGoogle Scholar
Stommel, W.
2008 Conversation Analysis and community of practice as approaches to studying online community. Language@Internet 5. https://​www​.languageatinternet​.org​/articles​/2008​/1537 (1 November 2019).Google Scholar
Strauss, S. G., Chang, H. & Matsumoto, Y.
2018 Genre and the cultural realms of taste in Japanese, Korean, and U.S. online recipes. In Pragmatics of Japanese: Perspectives on Grammar, Interaction and Culture [Pragmatics & Beyond New Series 285], M. E. Hudson, Y. Matsumoto & J. Mori (eds), 219–244. Amsterdam: John Benjamins. DOI logoGoogle Scholar
Vásquez, C. & Chik, A.
2015 “I am not a foodie…”: Culinary capital in online reviews of Michelin restaurants. Food and Foodways 23: 231–250. DOI logoGoogle Scholar
Veblen, T.
1899/2007 The Theory of the Leisure Class [Oxford World’s Classics]. Oxford: OUP.Google Scholar