219-7677 10 7500817 John Benjamins Publishing Company Marketing Department / Karin Plijnaar, Pieter Lamers onix@benjamins.nl 201611101245 ONIX title feed eng 01 EUR
652012608 03 01 01 JB John Benjamins Publishing Company 01 JB code P&bns 238 Eb 15 9789027270887 06 10.1075/pbns.238 13 2013036584 DG 002 02 01 P&bns 02 0922-842X Pragmatics & Beyond New Series 238 <TitleType>01</TitleType> <TitleText textformat="02">Language and Food</TitleText> <Subtitle textformat="02">Verbal and nonverbal experiences</Subtitle> 01 pbns.238 01 https://benjamins.com 02 https://benjamins.com/catalog/pbns.238 1 B01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 eng 324 vi 318 LAN009000 v.2006 CFG 2 24 JB Subject Scheme LIN.DISC Discourse studies 24 JB Subject Scheme LIN.PRAG Pragmatics 06 01 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. 05 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. Theodore C. Bestor, Reischauer Institute of Japanese Studies, Harvard University 05 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. Ana Tominc, Queen Margaret University, in Discourse and Society Vol. 27:4 (2016) 05 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. Dan Jurafsky, Stanford University 05 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. Peter Auer, Universität Freiburg, Germany 05 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. <i>Language and Food</i> 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. Midori Takasaki, Ochanomizu University 05 Treating food as inextricably intertwined with culture, language, and social relations, <i>Language and Food</i> 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. Marjorie Harness Goodwin, University of California, Los Angeles 04 09 01 https://benjamins.com/covers/475/pbns.238.png 04 03 01 https://benjamins.com/covers/475_jpg/9789027256430.jpg 04 03 01 https://benjamins.com/covers/475_tif/9789027256430.tif 06 09 01 https://benjamins.com/covers/1200_front/pbns.238.hb.png 07 09 01 https://benjamins.com/covers/125/pbns.238.png 25 09 01 https://benjamins.com/covers/1200_back/pbns.238.hb.png 27 09 01 https://benjamins.com/covers/3d_web/pbns.238.hb.png 10 01 JB code pbns.238.s1 Section header 1 <TitleType>01</TitleType> <TitleText textformat="02">Part 1: Introduction</TitleText> 10 01 JB code pbns.238.01sza 3 28 26 Article 2 <TitleType>01</TitleType> <TitleText textformat="02">Introduction to Language and Food</TitleText> <Subtitle textformat="02">The verbal and nonverbal experience</Subtitle> 1 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 10 01 JB code pbns.238.s2 Section header 3 <TitleType>01</TitleType> <TitleText textformat="02">Part 2: Process and structural organization</TitleText> 10 01 JB code pbns.238.02bee 31 52 22 Article 4 <TitleType>01</TitleType> <TitleText textformat="02">Negotiating a passage to the meal in four cultures</TitleText> 1 A01 William O. Beeman Beeman, William O. William O. Beeman 01 Food plays a central role in hospitality in virtually every culture on earth. Eating together&#160;&#8211; &#8220;commensality&#8221; is perhaps one of the most basic human social acts, and is imbued with a special ritual quality. &#160;In this paper I show that there are several stages that participants in commensality pass through from the outside world to the communal meal. The passage from stage to stage is effected through the use of linguistic/ behavioral routines that I call &#8220;pragmemic triggers.&#8221; The form of these triggers is different for different societies, but their structure and use is the same. To demonstrate this, I compare the passage to the meal in four widely dispersed cultures: Middle East, Japanese, German and American. 10 01 JB code pbns.238.03kur 53 76 24 Article 5 <TitleType>01</TitleType> <TitleText textformat="02">The structural organization of ordering and serving sushi</TitleText> <TitlePrefix>The </TitlePrefix> <TitleWithoutPrefix textformat="02">structural organization of ordering and serving sushi</TitleWithoutPrefix> 1 A01 Satomi Kuroshima Kuroshima, Satomi Satomi Kuroshima 01 This paper explores the overall structural organization of dining activity by analyzing conversations videotaped in sushi restaurants in Japan. It illustrates that a single dining activity at a sushi restaurant has a structural organization that is composed of three phases: (1) an opening, (2) a continuing state of incipient ordering/ talk, and (3) a closing, which has a reference to the single overall unit of dining. These phases are constructed and delimited by conversational practices with bodily orientation through which dining parties demonstrate their orientation to the overall organization. This paper contributes to our understanding of people&#8217;s fine-tuned coordination through body and talk by utilizing projection and recognition of the other&#8217;s actions as a resource. 10 01 JB code pbns.238.s3 Section header 6 <TitleType>01</TitleType> <TitleText textformat="02">Part 3: Talking about the food while eating</TitleText> 10 01 JB code pbns.238.04nod 79 102 24 Article 7 <TitleType>01</TitleType> <TitleText textformat="02">It's delicious!</TitleText> <Subtitle textformat="02">How Japanese speakers describe food at a social event</Subtitle> 1 A01 Mari Noda Noda, Mari Mari Noda 01 Analysis of 105 Japanese taste descriptions gathered from observation of conversations at a potluck party and responses on written surveys at the party and in a workplace shows that speakers go beyond the common oisii &#8216;(it)&#8217;s tasty&#8217; in their socialization through food sharing. The descriptions included specific descriptions of flavor, texture, and references to personal experiences related to food. The use of the word hutuu &#8216;ordinary&#8217; had a more positive connotation than has been traditionally associated with this word. Results validated Ohashi&#8217;s (2010) market research finding that onomatopoeic expressions have been replacing more traditional clausal descriptions of food texture. This research suggests the pedagogical usefulness of the strategy of relating food being shared to personal experiences and concrete sensory expressions. 10 01 JB code pbns.238.05bas 103 130 28 Article 8 <TitleType>01</TitleType> <TitleText textformat="02">Food and identity in Eegimaa and Wolof</TitleText> <Subtitle textformat="02">We eat what we are</Subtitle> 1 A01 Mamadou Bassene Bassene, Mamadou Mamadou Bassene Rutgers University 2 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 This study examines loanwords, coined native words and code-switching in taster meal conversations and how their use relates to food identity and linguistic identity in Wolof and Eegimaa (two languages spoken in Senegal). The analysis reveals that the use of loanwords by Wolof and Eegimaa participants in food assessment is not always motivated by practical reasons. In many cases, foreign words are used to refer to foreign food as a demarcation/ evaluation strategy to distance the participants from the foreign food which is viewed as a symbol of foreign culture. Results clearly show that not only the food people eat, but also the kind of language they use to describe it constitute a means for expressing their sense of membership in a community. 10 01 JB code pbns.238.06sza 131 156 26 Article 9 <TitleType>01</TitleType> <TitleText textformat="02">Modality and evidentiality in Japanese and American English taster lunches</TitleText> <Subtitle textformat="02">Identifying and assessing an unfamiliar drink</Subtitle> 1 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 01 This study investigates how Japanese and American English speakers use modal/ evidential forms and body movments to identify and assess an unfamiliar drink at a taster lunch. Results show that the Japanese used more sensory evidential forms, truth approximation forms, and final particles to request agreement, while Americans used more forms to express their personal belief/ opinion directly. A comparison of the conversational development in which belief/ opinion forms were used showed that while Americans used I think in successive utterances, Japanese speakers used to omou &#8216;(I) think&#8217; after a differing opinion(s) had been expressed to finalize their opinion and summarize the discussion. Results contribute to research on modality/ evidentiality in conversational interaction, cross-cultural understanding, and language and food. 10 01 JB code pbns.238.s4 Section header 10 <TitleType>01</TitleType> <TitleText textformat="02">Part 4: Experiences and stories related to food</TitleText> 10 01 JB code pbns.238.07koi 159 184 26 Article 11 <TitleType>01</TitleType> <TitleText textformat="02">Food experiences and categorization in Japanese talk-in-interaction</TitleText> 1 A01 Chisato Koike Koike, Chisato Chisato Koike 01 This study investigates how categorization of food is formed around participants&#8217; experiences in their daily lives in spontaneous face-to-face conversations between Japanese native speakers. Building on previous studies on categorization in conversation analysis and cognitive psychology, this study examines how participants collaboratively share, negotiate, and create categories through talk about familiar and unfamiliar food in the emerging interaction. The analyses demonstrate that participants deploy socio-culturally categorized food in order to co-construct their temporal/ spatial concepts, identity, and personal/ social events, and that they utilize categorized food in order to achieve mutual understanding on unfamiliar food in talk-in-interaction. This study sheds light on the cognitive and interactional processes involved in the activity of categorization for group solidarity through conversational practices in social interaction. 10 01 JB code pbns.238.08kar 185 208 24 Article 12 <TitleType>01</TitleType> <TitleText textformat="02">Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants</TitleText> <Subtitle textformat="02">A group bonding exercise</Subtitle> 1 A01 Mariko Karatsu Karatsu, Mariko Mariko Karatsu 01 Drawing on research on repetition in storytelling (Jefferson et al., 1987; Norrick, 2000; Georgakopoulou, 2007), I demonstrate how words and phrases in punch lines about food and restaurants can acquire evaluative or symbolic meanings in a storytelling among three Japanese women. I also show how later in the conversation participants use these words and phrases to comment on their taste and to evaluate a story utilizing the original evaluative or symbolic meanings of these words and phrases. This study shows how the ubiquity of talk about food and restaurants allows the participants to use words and phrases from punch lines as a device to show their understanding of one another and suggests how this can be a group bonding exercise in talk-in-interaction. 10 01 JB code pbns.238.s5 Section header 13 <TitleType>01</TitleType> <TitleText textformat="02">Part 5: Talk about food with and among children</TitleText> 10 01 JB code pbns.238.09wig 211 232 22 Article 14 <TitleType>01</TitleType> <TitleText textformat="02">Family mealtimes, yuckiness and the socialization of disgust responses by preschool children</TitleText> 1 A01 Sally Wiggins Wiggins, Sally Sally Wiggins 01 This paper contributes to research on the socialization of disgust responses by examining the ways in which preschool children (up to and including 5-year-olds) and their parents enact disgust in video recordings of family mealtimes in England and Scotland using a discursive psychological approach. I demonstrate that, in this context, preschool children predominantly use the disgust marker yuck whereas adults most commonly utter eugh. Preschool children&#8217;s yuck utterances are typically ignored by parents, treated as humorous or as attention-seeking behavior. I argue that preschool children are not treated as having the right to &#8220;know&#8221; disgust. The paper aims to stimulate debate in research on food and disgust, and of the role of language and social interaction in children&#8217;s eating practices. 10 01 JB code pbns.238.10bur 233 256 24 Article 15 <TitleType>01</TitleType> <TitleText textformat="02">Early experiences with food</TitleText> <Subtitle textformat="02">Socializing affect and relationships in Japanese</Subtitle> 1 A01 Matthew Burdelski Burdelski, Matthew Matthew Burdelski 01 This paper examines children&#8217;s early experiences with food in Japan. Focusing on meal and snack time in and around households and a preschool, it identifies three practices across these settings&#160;&#8211; talking about food, finishing all of one&#8217;s food, and behaving properly at the table&#160;&#8211; and examines the verbal (e.g. pragmatic particles, passive) and non-verbal resources (e.g. pointing), and strategies (e.g. assessment, reported speech) that caregivers and peers deploy in socializing children to these practices. The findings reveal how speakers deploy language resources and strategies within activities surrounding food to socialize children into how to feel towards and relate to others, food, and food-related objects. 10 01 JB code pbns.238.11she 257 278 22 Article 16 <TitleType>01</TitleType> <TitleText textformat="02">&#8220;I needa cut up my soup&#8221;</TitleText> <Subtitle textformat="02">Food talk, pretend play, and gender in an American preschool</Subtitle> 1 A01 Amy Sheldon Sheldon, Amy Amy Sheldon 01 American English-speaking preschoolers reinscribe implicit understandings of gender prescriptions in their food-related talk and pretend play. Girls discussed and coordinated complex, sequenced meal preparation, sometimes explicitly as mother or child. Boys&#8217; food-as-comestible play was shorter and less developed. They imaginatively transported themselves to places outside of the home setting (to a swamp, a spaceship), planning and enacting scripts of gender normative adventure and danger, in which food was symbolically transformed for use in nondomestic, noncomestible activities, e.g., a piece of bread becomes a camera. Boys also style-shifted linguistically, but usually in non-family roles. This study contributes to research on preschooler&#8217;s gendered social language and spontaneous symbolic play, and to research concerned with the meanings children ascribe to food and eating. 10 01 JB code pbns.238.12kar 279 300 22 Article 17 <TitleType>01</TitleType> <TitleText textformat="02">Healthy beverages?</TitleText> <Subtitle textformat="02">The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark</Subtitle> 1 A01 Martha Sif Karrebæk Karrebæk, Martha Sif Martha Sif Karrebæk 01 This paper investigates the socialization into healthy food practices in a Danish multi-ethnic kindergarten classroom within the frameworks of Linguistic Ethnography (Creese, 2008; Rampton, Maybin &#38; Tusting, 2007) and Language Socialization (Ochs, 1988; Schieffelin, 1990). I present micro-analyses of three situations where the health value of milk, water, and juice is topicalized. Health is a moral concept which is culturally embedded but linguistically constructed and negotiated. I discuss how learning outcomes in health educational activities depend on individuals&#8217; understandings prior to interactions and on the process of co-ordinating understandings. Also, in children&#8217;s conversations nutritional value becomes an interactional resource. The paper contributes to prior research with a micro-analytic perspective on the role of health education in wider processes of social exclusion and intercultural (mis)understandings. 10 01 JB code pbns.238.13ai 301 303 3 Miscellaneous 18 <TitleType>01</TitleType> <TitleText textformat="02">Author index</TitleText> 10 01 JB code pbns.238.14si 305 311 7 Miscellaneous 19 <TitleType>01</TitleType> <TitleText textformat="02">Subject index</TitleText> 10 01 JB code pbns.238.15fi 313 316 4 Miscellaneous 20 <TitleType>01</TitleType> <TitleText textformat="02">Food names and descriptor index</TitleText> 10 01 JB code pbns.238.16ci 317 316 1 Miscellaneous 21 <TitleType>01</TitleType> <TitleText textformat="02">Commensality index</TitleText> 02 JBENJAMINS John Benjamins Publishing Company 01 John Benjamins Publishing Company Amsterdam/Philadelphia NL 04 20140110 2014 John Benjamins B.V. 02 WORLD 13 15 9789027256430 01 JB 3 John Benjamins e-Platform 03 jbe-platform.com 09 WORLD 21 01 00 95.00 EUR R 01 00 80.00 GBP Z 01 gen 00 143.00 USD S 493012607 03 01 01 JB John Benjamins Publishing Company 01 JB code P&bns 238 Hb 15 9789027256430 13 2013036584 BB 01 P&bns 02 0922-842X Pragmatics & Beyond New Series 238 <TitleType>01</TitleType> <TitleText textformat="02">Language and Food</TitleText> <Subtitle textformat="02">Verbal and nonverbal experiences</Subtitle> 01 pbns.238 01 https://benjamins.com 02 https://benjamins.com/catalog/pbns.238 1 B01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 eng 324 vi 318 LAN009000 v.2006 CFG 2 24 JB Subject Scheme LIN.DISC Discourse studies 24 JB Subject Scheme LIN.PRAG Pragmatics 06 01 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. 05 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. Theodore C. Bestor, Reischauer Institute of Japanese Studies, Harvard University 05 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. Ana Tominc, Queen Margaret University, in Discourse and Society Vol. 27:4 (2016) 05 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. Dan Jurafsky, Stanford University 05 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. Peter Auer, Universität Freiburg, Germany 05 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. <i>Language and Food</i> 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. Midori Takasaki, Ochanomizu University 05 Treating food as inextricably intertwined with culture, language, and social relations, <i>Language and Food</i> 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. Marjorie Harness Goodwin, University of California, Los Angeles 04 09 01 https://benjamins.com/covers/475/pbns.238.png 04 03 01 https://benjamins.com/covers/475_jpg/9789027256430.jpg 04 03 01 https://benjamins.com/covers/475_tif/9789027256430.tif 06 09 01 https://benjamins.com/covers/1200_front/pbns.238.hb.png 07 09 01 https://benjamins.com/covers/125/pbns.238.png 25 09 01 https://benjamins.com/covers/1200_back/pbns.238.hb.png 27 09 01 https://benjamins.com/covers/3d_web/pbns.238.hb.png 10 01 JB code pbns.238.s1 Section header 1 <TitleType>01</TitleType> <TitleText textformat="02">Part 1: Introduction</TitleText> 10 01 JB code pbns.238.01sza 3 28 26 Article 2 <TitleType>01</TitleType> <TitleText textformat="02">Introduction to Language and Food</TitleText> <Subtitle textformat="02">The verbal and nonverbal experience</Subtitle> 1 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 10 01 JB code pbns.238.s2 Section header 3 <TitleType>01</TitleType> <TitleText textformat="02">Part 2: Process and structural organization</TitleText> 10 01 JB code pbns.238.02bee 31 52 22 Article 4 <TitleType>01</TitleType> <TitleText textformat="02">Negotiating a passage to the meal in four cultures</TitleText> 1 A01 William O. Beeman Beeman, William O. William O. Beeman 01 Food plays a central role in hospitality in virtually every culture on earth. Eating together&#160;&#8211; &#8220;commensality&#8221; is perhaps one of the most basic human social acts, and is imbued with a special ritual quality. &#160;In this paper I show that there are several stages that participants in commensality pass through from the outside world to the communal meal. The passage from stage to stage is effected through the use of linguistic/ behavioral routines that I call &#8220;pragmemic triggers.&#8221; The form of these triggers is different for different societies, but their structure and use is the same. To demonstrate this, I compare the passage to the meal in four widely dispersed cultures: Middle East, Japanese, German and American. 10 01 JB code pbns.238.03kur 53 76 24 Article 5 <TitleType>01</TitleType> <TitleText textformat="02">The structural organization of ordering and serving sushi</TitleText> <TitlePrefix>The </TitlePrefix> <TitleWithoutPrefix textformat="02">structural organization of ordering and serving sushi</TitleWithoutPrefix> 1 A01 Satomi Kuroshima Kuroshima, Satomi Satomi Kuroshima 01 This paper explores the overall structural organization of dining activity by analyzing conversations videotaped in sushi restaurants in Japan. It illustrates that a single dining activity at a sushi restaurant has a structural organization that is composed of three phases: (1) an opening, (2) a continuing state of incipient ordering/ talk, and (3) a closing, which has a reference to the single overall unit of dining. These phases are constructed and delimited by conversational practices with bodily orientation through which dining parties demonstrate their orientation to the overall organization. This paper contributes to our understanding of people&#8217;s fine-tuned coordination through body and talk by utilizing projection and recognition of the other&#8217;s actions as a resource. 10 01 JB code pbns.238.s3 Section header 6 <TitleType>01</TitleType> <TitleText textformat="02">Part 3: Talking about the food while eating</TitleText> 10 01 JB code pbns.238.04nod 79 102 24 Article 7 <TitleType>01</TitleType> <TitleText textformat="02">It's delicious!</TitleText> <Subtitle textformat="02">How Japanese speakers describe food at a social event</Subtitle> 1 A01 Mari Noda Noda, Mari Mari Noda 01 Analysis of 105 Japanese taste descriptions gathered from observation of conversations at a potluck party and responses on written surveys at the party and in a workplace shows that speakers go beyond the common oisii &#8216;(it)&#8217;s tasty&#8217; in their socialization through food sharing. The descriptions included specific descriptions of flavor, texture, and references to personal experiences related to food. The use of the word hutuu &#8216;ordinary&#8217; had a more positive connotation than has been traditionally associated with this word. Results validated Ohashi&#8217;s (2010) market research finding that onomatopoeic expressions have been replacing more traditional clausal descriptions of food texture. This research suggests the pedagogical usefulness of the strategy of relating food being shared to personal experiences and concrete sensory expressions. 10 01 JB code pbns.238.05bas 103 130 28 Article 8 <TitleType>01</TitleType> <TitleText textformat="02">Food and identity in Eegimaa and Wolof</TitleText> <Subtitle textformat="02">We eat what we are</Subtitle> 1 A01 Mamadou Bassene Bassene, Mamadou Mamadou Bassene Rutgers University 2 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 This study examines loanwords, coined native words and code-switching in taster meal conversations and how their use relates to food identity and linguistic identity in Wolof and Eegimaa (two languages spoken in Senegal). The analysis reveals that the use of loanwords by Wolof and Eegimaa participants in food assessment is not always motivated by practical reasons. In many cases, foreign words are used to refer to foreign food as a demarcation/ evaluation strategy to distance the participants from the foreign food which is viewed as a symbol of foreign culture. Results clearly show that not only the food people eat, but also the kind of language they use to describe it constitute a means for expressing their sense of membership in a community. 10 01 JB code pbns.238.06sza 131 156 26 Article 9 <TitleType>01</TitleType> <TitleText textformat="02">Modality and evidentiality in Japanese and American English taster lunches</TitleText> <Subtitle textformat="02">Identifying and assessing an unfamiliar drink</Subtitle> 1 A01 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 01 This study investigates how Japanese and American English speakers use modal/ evidential forms and body movments to identify and assess an unfamiliar drink at a taster lunch. Results show that the Japanese used more sensory evidential forms, truth approximation forms, and final particles to request agreement, while Americans used more forms to express their personal belief/ opinion directly. A comparison of the conversational development in which belief/ opinion forms were used showed that while Americans used I think in successive utterances, Japanese speakers used to omou &#8216;(I) think&#8217; after a differing opinion(s) had been expressed to finalize their opinion and summarize the discussion. Results contribute to research on modality/ evidentiality in conversational interaction, cross-cultural understanding, and language and food. 10 01 JB code pbns.238.s4 Section header 10 <TitleType>01</TitleType> <TitleText textformat="02">Part 4: Experiences and stories related to food</TitleText> 10 01 JB code pbns.238.07koi 159 184 26 Article 11 <TitleType>01</TitleType> <TitleText textformat="02">Food experiences and categorization in Japanese talk-in-interaction</TitleText> 1 A01 Chisato Koike Koike, Chisato Chisato Koike 01 This study investigates how categorization of food is formed around participants&#8217; experiences in their daily lives in spontaneous face-to-face conversations between Japanese native speakers. Building on previous studies on categorization in conversation analysis and cognitive psychology, this study examines how participants collaboratively share, negotiate, and create categories through talk about familiar and unfamiliar food in the emerging interaction. The analyses demonstrate that participants deploy socio-culturally categorized food in order to co-construct their temporal/ spatial concepts, identity, and personal/ social events, and that they utilize categorized food in order to achieve mutual understanding on unfamiliar food in talk-in-interaction. This study sheds light on the cognitive and interactional processes involved in the activity of categorization for group solidarity through conversational practices in social interaction. 10 01 JB code pbns.238.08kar 185 208 24 Article 12 <TitleType>01</TitleType> <TitleText textformat="02">Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants</TitleText> <Subtitle textformat="02">A group bonding exercise</Subtitle> 1 A01 Mariko Karatsu Karatsu, Mariko Mariko Karatsu 01 Drawing on research on repetition in storytelling (Jefferson et al., 1987; Norrick, 2000; Georgakopoulou, 2007), I demonstrate how words and phrases in punch lines about food and restaurants can acquire evaluative or symbolic meanings in a storytelling among three Japanese women. I also show how later in the conversation participants use these words and phrases to comment on their taste and to evaluate a story utilizing the original evaluative or symbolic meanings of these words and phrases. This study shows how the ubiquity of talk about food and restaurants allows the participants to use words and phrases from punch lines as a device to show their understanding of one another and suggests how this can be a group bonding exercise in talk-in-interaction. 10 01 JB code pbns.238.s5 Section header 13 <TitleType>01</TitleType> <TitleText textformat="02">Part 5: Talk about food with and among children</TitleText> 10 01 JB code pbns.238.09wig 211 232 22 Article 14 <TitleType>01</TitleType> <TitleText textformat="02">Family mealtimes, yuckiness and the socialization of disgust responses by preschool children</TitleText> 1 A01 Sally Wiggins Wiggins, Sally Sally Wiggins 01 This paper contributes to research on the socialization of disgust responses by examining the ways in which preschool children (up to and including 5-year-olds) and their parents enact disgust in video recordings of family mealtimes in England and Scotland using a discursive psychological approach. I demonstrate that, in this context, preschool children predominantly use the disgust marker yuck whereas adults most commonly utter eugh. Preschool children&#8217;s yuck utterances are typically ignored by parents, treated as humorous or as attention-seeking behavior. I argue that preschool children are not treated as having the right to &#8220;know&#8221; disgust. The paper aims to stimulate debate in research on food and disgust, and of the role of language and social interaction in children&#8217;s eating practices. 10 01 JB code pbns.238.10bur 233 256 24 Article 15 <TitleType>01</TitleType> <TitleText textformat="02">Early experiences with food</TitleText> <Subtitle textformat="02">Socializing affect and relationships in Japanese</Subtitle> 1 A01 Matthew Burdelski Burdelski, Matthew Matthew Burdelski 01 This paper examines children&#8217;s early experiences with food in Japan. Focusing on meal and snack time in and around households and a preschool, it identifies three practices across these settings&#160;&#8211; talking about food, finishing all of one&#8217;s food, and behaving properly at the table&#160;&#8211; and examines the verbal (e.g. pragmatic particles, passive) and non-verbal resources (e.g. pointing), and strategies (e.g. assessment, reported speech) that caregivers and peers deploy in socializing children to these practices. The findings reveal how speakers deploy language resources and strategies within activities surrounding food to socialize children into how to feel towards and relate to others, food, and food-related objects. 10 01 JB code pbns.238.11she 257 278 22 Article 16 <TitleType>01</TitleType> <TitleText textformat="02">&#8220;I needa cut up my soup&#8221;</TitleText> <Subtitle textformat="02">Food talk, pretend play, and gender in an American preschool</Subtitle> 1 A01 Amy Sheldon Sheldon, Amy Amy Sheldon 01 American English-speaking preschoolers reinscribe implicit understandings of gender prescriptions in their food-related talk and pretend play. Girls discussed and coordinated complex, sequenced meal preparation, sometimes explicitly as mother or child. Boys&#8217; food-as-comestible play was shorter and less developed. They imaginatively transported themselves to places outside of the home setting (to a swamp, a spaceship), planning and enacting scripts of gender normative adventure and danger, in which food was symbolically transformed for use in nondomestic, noncomestible activities, e.g., a piece of bread becomes a camera. Boys also style-shifted linguistically, but usually in non-family roles. This study contributes to research on preschooler&#8217;s gendered social language and spontaneous symbolic play, and to research concerned with the meanings children ascribe to food and eating. 10 01 JB code pbns.238.12kar 279 300 22 Article 17 <TitleType>01</TitleType> <TitleText textformat="02">Healthy beverages?</TitleText> <Subtitle textformat="02">The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark</Subtitle> 1 A01 Martha Sif Karrebæk Karrebæk, Martha Sif Martha Sif Karrebæk 01 This paper investigates the socialization into healthy food practices in a Danish multi-ethnic kindergarten classroom within the frameworks of Linguistic Ethnography (Creese, 2008; Rampton, Maybin &#38; Tusting, 2007) and Language Socialization (Ochs, 1988; Schieffelin, 1990). I present micro-analyses of three situations where the health value of milk, water, and juice is topicalized. Health is a moral concept which is culturally embedded but linguistically constructed and negotiated. I discuss how learning outcomes in health educational activities depend on individuals&#8217; understandings prior to interactions and on the process of co-ordinating understandings. Also, in children&#8217;s conversations nutritional value becomes an interactional resource. The paper contributes to prior research with a micro-analytic perspective on the role of health education in wider processes of social exclusion and intercultural (mis)understandings. 10 01 JB code pbns.238.13ai 301 303 3 Miscellaneous 18 <TitleType>01</TitleType> <TitleText textformat="02">Author index</TitleText> 10 01 JB code pbns.238.14si 305 311 7 Miscellaneous 19 <TitleType>01</TitleType> <TitleText textformat="02">Subject index</TitleText> 10 01 JB code pbns.238.15fi 313 316 4 Miscellaneous 20 <TitleType>01</TitleType> <TitleText textformat="02">Food names and descriptor index</TitleText> 10 01 JB code pbns.238.16ci 317 316 1 Miscellaneous 21 <TitleType>01</TitleType> <TitleText textformat="02">Commensality index</TitleText> 02 JBENJAMINS John Benjamins Publishing Company 01 John Benjamins Publishing Company Amsterdam/Philadelphia NL 04 20140110 2014 John Benjamins B.V. 02 WORLD 08 720 gr 01 JB 1 John Benjamins Publishing Company +31 20 6304747 +31 20 6739773 bookorder@benjamins.nl 01 https://benjamins.com 01 WORLD US CA MX 21 16 16 01 02 JB 1 00 95.00 EUR R 02 02 JB 1 00 100.70 EUR R 01 JB 10 bebc +44 1202 712 934 +44 1202 712 913 sales@bebc.co.uk 03 GB 21 16 02 02 JB 1 00 80.00 GBP Z 01 JB 2 John Benjamins North America +1 800 562-5666 +1 703 661-1501 benjamins@presswarehouse.com 01 https://benjamins.com 01 US CA MX 21 16 01 gen 02 JB 1 00 143.00 USD