Chapter published in:
Talking about Food: The social and the global in eating communitiesEdited by Sofia Rüdiger and Susanne Mühleisen
[IMPACT: Studies in Language, Culture and Society 47] 2020
► pp. 57–77
The local and the global in airline food
Markus Bieswanger | University of Bayreuth
Catering on board of commercial airplanes and in airline
lounges, referred to as airline food, is one of the main features
characterizing different travel classes. This study investigates the
language used to describe airline food on websites of different
airlines and identifies observable patterns concerning the depiction
of different travel classes and lounge types. These patterns are
compared to the findings of Jurafsky (2014), who, among other things, found that
expensive restaurants tend to stress the local origin of the food.
Despite the global nature of aviation, the results show that the
descriptions of airline food associated with the premium travel
classes are in many respects similar to the menus of expensive
restaurants, as local references play a prominent role.
Published online: 18 June 2020
https://doi.org/10.1075/impact.47.04bie
https://doi.org/10.1075/impact.47.04bie
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