219-7677
10
7500817
John Benjamins Publishing Company
Marketing Department / Karin Plijnaar, Pieter Lamers
onix@benjamins.nl
201611101245
ONIX title feed
eng
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EUR
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John Benjamins Publishing Company
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Pragmatics & Beyond New Series
238
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Language and Food
Verbal and nonverbal experiences
01
pbns.238
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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
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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
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Introduction to Language and Food
The verbal and nonverbal experience
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Polly E. Szatrowski
Szatrowski, Polly E.
Polly E.
Szatrowski
10
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Part 2: Process and structural organization
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Negotiating a passage to the meal in four cultures
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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 – “commensality” is perhaps one of the most basic human social acts, and is imbued with a special ritual quality.  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 “pragmemic triggers.” 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.
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The structural organization of ordering and serving sushi
The
structural organization of ordering and serving sushi
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’s fine-tuned coordination through body and talk by utilizing projection and recognition of the other’s actions as a resource.
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Part 3: Talking about the food while eating
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102
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Article
7
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It's delicious!
How Japanese speakers describe food at a social event
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 ‘(it)’s tasty’ 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 ‘ordinary’ had a more positive connotation than has been traditionally associated with this word. Results validated Ohashi’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
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103
130
28
Article
8
01
Food and identity in Eegimaa and Wolof
We eat what we are
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
01
Modality and evidentiality in Japanese and American English taster lunches
Identifying and assessing an unfamiliar drink
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 ‘(I) think’ 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
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JB code
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Section header
10
01
Part 4: Experiences and stories related to food
10
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JB code
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159
184
26
Article
11
01
Food experiences and categorization in Japanese talk-in-interaction
1
A01
Chisato Koike
Koike, Chisato
Chisato
Koike
01
This study investigates how categorization of food is formed around participants’ 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
01
Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants
A group bonding exercise
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
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JB code
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13
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Part 5: Talk about food with and among children
10
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JB code
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211
232
22
Article
14
01
Family mealtimes, yuckiness and the socialization of disgust responses by preschool children
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’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 “know” disgust. The paper aims to stimulate debate in research on food and disgust, and of the role of language and social interaction in children’s eating practices.
10
01
JB code
pbns.238.10bur
233
256
24
Article
15
01
Early experiences with food
Socializing affect and relationships in Japanese
1
A01
Matthew Burdelski
Burdelski, Matthew
Matthew
Burdelski
01
This paper examines children’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 – talking about food, finishing all of one’s food, and behaving properly at the table – 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
01
“I needa cut up my soup”
Food talk, pretend play, and gender in an American preschool
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’ 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’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
01
Healthy beverages?
The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark
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 & 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’ understandings prior to interactions and on the process of co-ordinating understandings. Also, in children’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
01
Author index
10
01
JB code
pbns.238.14si
305
311
7
Miscellaneous
19
01
Subject index
10
01
JB code
pbns.238.15fi
313
316
4
Miscellaneous
20
01
Food names and descriptor index
10
01
JB code
pbns.238.16ci
317
316
1
Miscellaneous
21
01
Commensality index
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
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jbe-platform.com
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WORLD
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95.00
EUR
R
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80.00
GBP
Z
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gen
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143.00
USD
S
493012607
03
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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
01
Language and Food
Verbal and nonverbal experiences
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
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03
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Part 1: Introduction
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Introduction to Language and Food
The verbal and nonverbal experience
1
A01
Polly E. Szatrowski
Szatrowski, Polly E.
Polly E.
Szatrowski
10
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Part 2: Process and structural organization
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Negotiating a passage to the meal in four cultures
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 – “commensality” is perhaps one of the most basic human social acts, and is imbued with a special ritual quality.  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 “pragmemic triggers.” 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
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53
76
24
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The structural organization of ordering and serving sushi
The
structural organization of ordering and serving sushi
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’s fine-tuned coordination through body and talk by utilizing projection and recognition of the other’s actions as a resource.
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Part 3: Talking about the food while eating
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JB code
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102
24
Article
7
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It's delicious!
How Japanese speakers describe food at a social event
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 ‘(it)’s tasty’ 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 ‘ordinary’ had a more positive connotation than has been traditionally associated with this word. Results validated Ohashi’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
01
Food and identity in Eegimaa and Wolof
We eat what we are
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
01
Modality and evidentiality in Japanese and American English taster lunches
Identifying and assessing an unfamiliar drink
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 ‘(I) think’ 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
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10
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Part 4: Experiences and stories related to food
10
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JB code
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159
184
26
Article
11
01
Food experiences and categorization in Japanese talk-in-interaction
1
A01
Chisato Koike
Koike, Chisato
Chisato
Koike
01
This study investigates how categorization of food is formed around participants’ 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
01
Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants
A group bonding exercise
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
01
Part 5: Talk about food with and among children
10
01
JB code
pbns.238.09wig
211
232
22
Article
14
01
Family mealtimes, yuckiness and the socialization of disgust responses by preschool children
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’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 “know” disgust. The paper aims to stimulate debate in research on food and disgust, and of the role of language and social interaction in children’s eating practices.
10
01
JB code
pbns.238.10bur
233
256
24
Article
15
01
Early experiences with food
Socializing affect and relationships in Japanese
1
A01
Matthew Burdelski
Burdelski, Matthew
Matthew
Burdelski
01
This paper examines children’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 – talking about food, finishing all of one’s food, and behaving properly at the table – 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
01
“I needa cut up my soup”
Food talk, pretend play, and gender in an American preschool
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’ 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’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
01
Healthy beverages?
The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark
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 & 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’ understandings prior to interactions and on the process of co-ordinating understandings. Also, in children’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
01
Author index
10
01
JB code
pbns.238.14si
305
311
7
Miscellaneous
19
01
Subject index
10
01
JB code
pbns.238.15fi
313
316
4
Miscellaneous
20
01
Food names and descriptor index
10
01
JB code
pbns.238.16ci
317
316
1
Miscellaneous
21
01
Commensality index
02
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