Language and Food

Verbal and nonverbal experiences

| University of Minnesota
ISBN 9789027256430 | EUR 95.00 | USD 143.00
ISBN 9789027270887 | EUR 95.00 | USD 143.00
This book investigates the intricate interplay between language and food in natural conversations among people eating and talking about food in English, Japanese, Wolof, Eegimaa, Danish, German, Arabic, Persian, and Turkish. It is a socio-cultural/ linguistic study of how adults/ children organize their language and bodies to (1) accomplish rituals and performances of commensality (eating together) and food-related actions, (2) taste, describe, identify and assess food, and influence others’ preferences, (3) create and reinforce individual and group identities through past experiences and stories about food, and (4) socialize one another to food practices, affect, taste, gender and health norms. Using approaches from linguistics, conversation analysis, ethnography, discursive psychology, and linguistic anthropology, this book elucidates the dynamic verbal and nonverbal co-construction of food practices, assessments, categories, and identities in conversations over and about food, and contributes to research on contextualized social, cultural, and cognitive activity, language and food, and cross-cultural understanding.
[Pragmatics & Beyond New Series, 238]  2014.  vi, 318 pp.
Publishing status: Available
Table of Contents
Part 1: Introduction
Introduction to Language and Food: The verbal and nonverbal experience
Polly E. Szatrowski
Part 2: Process and structural organization
Negotiating a passage to the meal in four cultures
William O. Beeman
The structural organization of ordering and serving sushi
Satomi Kuroshima
Part 3: Talking about the food while eating
It's delicious! How Japanese speakers describe food at a social event
Mari Noda
Food and identity in Eegimaa and Wolof: We eat what we are
Mamadou Bassene and Polly E. Szatrowski
Modality and evidentiality in Japanese and American English taster lunches: Identifying and assessing an unfamiliar drink
Polly E. Szatrowski
Part 4: Experiences and stories related to food
Food experiences and categorization in Japanese talk-in-interaction
Chisato Koike
Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants: A group bonding exercise
Mariko Karatsu
Part 5: Talk about food with and among children
Family mealtimes, yuckiness and the socialization of disgust responses by preschool children
Sally Wiggins
Early experiences with food: Socializing affect and relationships in Japanese
Matthew Burdelski
“I needa cut up my soup” Food talk, pretend play, and gender in an American preschool
Amy Sheldon
Healthy beverages? The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark
Martha Sif Karrebæk
Author index
Subject index
Food names and descriptor index
Commensality index
“Treating food as inextricably intertwined with culture, language, and social relations, Language and Food provides a unique exploration of cutting-edge contemporary scholarship. Making use of a range of research methodologies, including embodied language this book provides tantalizing food for thought about how diverse peoples of the world socialize taste, constitute their identity, and perform interpersonal rituals that sustain the social order through talk about food.”
“Focused on the language pragmatics surrounding meals and food talk in several cultures, this fine collection of articles includes many devoted to the intersections among Japanese linguistic behavior and the social processes surrounding food: ritual and commensality, the fine points of ordering sushi, discussions of seasonality and the celebration of birthdays and holidays, and the socialization of children learning to eat (and talk) properly. This volume is aimed at a linguistic audience, and anthropologists and others interested in how Japanese food and culture are expressed in daily life will find it immensely fascinating.”
“Eating, particularly eating together, is much more than the consumption of food. It means bodily experience, it may mean excitement or disgust, and it means sociability. While having a meal together, we display identities and socialize our children. What food is and what it means to us emerges to a large degree through the language and the linguistic practices we employ while eating, when preparing or ordering food, and when talking about food experiences. This book offers a fascinating selection of empirically rich studies from different cultures focusing on these linguistic practices and resources, thereby paving the way for a new field of study at the intersection between language and culture.”
“While the study of language in the past has tended to focus on lexical semantics, the papers in this volume show how language plays a central role in making eating a means for rituals and socialization, and gives a cultural value to eating. Language and Food is an excellent study that opens up a new approach to our verbal and nonverbal sensory experiences of food based on analyses of everyday interaction in spontaneous conversations on and over food.”
“An excellent and wide-ranging contribution to an understudied problem: how we talk about food across languages and what it tells us about identity, socialization, ritual, and the organization of talk.”
“A particular strength of the volume is its treatment of non-verbal communication in food-related settings, especially when describing, identifying and assessing food, as well as in rituals and performances related to food, child socialization and food conversation analyses.”
Cited by

Cited by 8 other publications

No author info given
2014. Publications Received. Language in Society 43:4  pp. 485 ff. Crossref logo
No author info given
2017.  In The Discursive Construction of Class and Lifestyle [Discourse Approaches to Politics, Society and Culture, 75], Crossref logo
Anchimbe, Eric A.
2020.  In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47],  pp. 257 ff. Crossref logo
Bernhold, Quinten S. & Howard Giles
2020. Older Adults’ Age-Related Communication and Routine Dietary Habits. Health Communication 35:12  pp. 1556 ff. Crossref logo
Dr Claire Seaman, Mr Bernie Quinn & Tominc, Ana
2014. Tolstoy in a recipe. Nutrition & Food Science 44:4  pp. 310 ff. Crossref logo
Karrebæk, Martha Sif, Kathleen C. Riley & Jillian R. Cavanaugh
2018. Food and Language: Production, Consumption, and Circulation of Meaning and Value. Annual Review of Anthropology 47:1  pp. 17 ff. Crossref logo
Strauss, Susan G., Heesun Chang & Yumi Matsumoto
2018.  In Pragmatics of Japanese [Pragmatics & Beyond New Series, 285],  pp. 219 ff. Crossref logo
Temmerman, Rita
2017. Verbalizing sensory experience for marketing success. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 23:1  pp. 132 ff. Crossref logo

This list is based on CrossRef data as of 16 september 2021. 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.

Subjects & Metadata
BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009000 – LANGUAGE ARTS & DISCIPLINES / Linguistics / General
ONIX Metadata
ONIX 2.1
ONIX 3.0
U.S. Library of Congress Control Number:  2013036584 | Marc record