493012607 03 01 01 JB code JB John Benjamins Publishing Company 01 JB code P&bns 238 Hb 15 9789027256430 06 10.1075/pbns.238 13 2013036584 00 BB 08 720 gr 10 01 JB code P&bns 02 0922-842X 02 238.00 01 02 Pragmatics & Beyond New Series Pragmatics & Beyond New Series 01 01 Language and Food Verbal and nonverbal experiences Language and Food: Verbal and nonverbal experiences 1 B01 01 JB code 486189632 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 07 https://benjamins.com/catalog/persons/486189632 01 eng 11 324 03 03 vi 03 00 318 03 01 23 306.44 03 2014 P35 04 Language and culture. 04 Food--Social aspects. 04 Sociolinguistics. 10 LAN009000 12 CFG 24 JB code LIN.DISC Discourse studies 24 JB code LIN.PRAG Pragmatics 01 06 02 00 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. 03 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. 01 00 03 01 01 D503 https://benjamins.com/covers/475/pbns.238.png 01 01 D502 https://benjamins.com/covers/475_jpg/9789027256430.jpg 01 01 D504 https://benjamins.com/covers/475_tif/9789027256430.tif 01 01 D503 https://benjamins.com/covers/1200_front/pbns.238.hb.png 01 01 D503 https://benjamins.com/covers/125/pbns.238.png 02 00 03 01 01 D503 https://benjamins.com/covers/1200_back/pbns.238.hb.png 03 00 03 01 01 D503 https://benjamins.com/covers/3d_web/pbns.238.hb.png 01 01 JB code pbns.238.s1 06 10.1075/pbns.238.s1 Section header 1 01 04 Part 1: Introduction Part 1: Introduction 01 eng 01 01 JB code pbns.238.01sza 06 10.1075/pbns.238.01sza 3 28 26 Article 2 01 04 Introduction to Language and Food Introduction to Language and Food 01 04 The verbal and nonverbal experience The verbal and nonverbal experience 1 A01 01 JB code 496200450 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 07 https://benjamins.com/catalog/persons/496200450 01 eng 01 01 JB code pbns.238.s2 06 10.1075/pbns.238.s2 Section header 3 01 04 Part 2: Process and structural organization Part 2: Process and structural organization 01 eng 01 01 JB code pbns.238.02bee 06 10.1075/pbns.238.02bee 31 52 22 Article 4 01 04 Negotiating a passage to the meal in four cultures Negotiating a passage to the meal in four cultures 1 A01 01 JB code 289200451 William O. Beeman Beeman, William O. William O. Beeman 07 https://benjamins.com/catalog/persons/289200451 01 eng 30 00

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.

01 01 JB code pbns.238.03kur 06 10.1075/pbns.238.03kur 53 76 24 Article 5 01 04 The structural organization of ordering and serving sushi The structural organization of ordering and serving sushi 1 A01 01 JB code 740200452 Satomi Kuroshima Kuroshima, Satomi Satomi Kuroshima 07 https://benjamins.com/catalog/persons/740200452 01 eng 30 00

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.

01 01 JB code pbns.238.s3 06 10.1075/pbns.238.s3 Section header 6 01 04 Part 3: Talking about the food while eating Part 3: Talking about the food while eating 01 eng 01 01 JB code pbns.238.04nod 06 10.1075/pbns.238.04nod 79 102 24 Article 7 01 04 It's delicious! It's delicious! 01 04 How Japanese speakers describe food at a social event How Japanese speakers describe food at a social event 1 A01 01 JB code 29200453 Mari Noda Noda, Mari Mari Noda 07 https://benjamins.com/catalog/persons/29200453 01 eng 30 00

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.

01 01 JB code pbns.238.05bas 06 10.1075/pbns.238.05bas 103 130 28 Article 8 01 04 Food and identity in Eegimaa and Wolof Food and identity in Eegimaa and Wolof 01 04 We eat what we are We eat what we are 1 A01 01 JB code 511200454 Mamadou Bassene Bassene, Mamadou Mamadou Bassene Rutgers University 07 https://benjamins.com/catalog/persons/511200454 2 A01 01 JB code 563200455 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 07 https://benjamins.com/catalog/persons/563200455 01 eng 30 00

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.

01 01 JB code pbns.238.06sza 06 10.1075/pbns.238.06sza 131 156 26 Article 9 01 04 Modality and evidentiality in Japanese and American English taster lunches Modality and evidentiality in Japanese and American English taster lunches 01 04 Identifying and assessing an unfamiliar drink Identifying and assessing an unfamiliar drink 1 A01 01 JB code 607200456 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 07 https://benjamins.com/catalog/persons/607200456 01 eng 30 00

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.

01 01 JB code pbns.238.s4 06 10.1075/pbns.238.s4 Section header 10 01 04 Part 4: Experiences and stories related to food Part 4: Experiences and stories related to food 01 eng 01 01 JB code pbns.238.07koi 06 10.1075/pbns.238.07koi 159 184 26 Article 11 01 04 Food experiences and categorization in Japanese talk-in-interaction Food experiences and categorization in Japanese talk-in-interaction 1 A01 01 JB code 923200457 Chisato Koike Koike, Chisato Chisato Koike 07 https://benjamins.com/catalog/persons/923200457 01 eng 30 00

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.

01 01 JB code pbns.238.08kar 06 10.1075/pbns.238.08kar 185 208 24 Article 12 01 04 Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants 01 04 A group bonding exercise A group bonding exercise 1 A01 01 JB code 351200458 Mariko Karatsu Karatsu, Mariko Mariko Karatsu 07 https://benjamins.com/catalog/persons/351200458 01 eng 30 00

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.

01 01 JB code pbns.238.s5 06 10.1075/pbns.238.s5 Section header 13 01 04 Part 5: Talk about food with and among children Part 5: Talk about food with and among children 01 eng 01 01 JB code pbns.238.09wig 06 10.1075/pbns.238.09wig 211 232 22 Article 14 01 04 Family mealtimes, yuckiness and the socialization of disgust responses by preschool children Family mealtimes, yuckiness and the socialization of disgust responses by preschool children 1 A01 01 JB code 554200459 Sally Wiggins Wiggins, Sally Sally Wiggins 07 https://benjamins.com/catalog/persons/554200459 01 eng 30 00

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.

01 01 JB code pbns.238.10bur 06 10.1075/pbns.238.10bur 233 256 24 Article 15 01 04 Early experiences with food Early experiences with food 01 04 Socializing affect and relationships in Japanese Socializing affect and relationships in Japanese 1 A01 01 JB code 23200460 Matthew Burdelski Burdelski, Matthew Matthew Burdelski 07 https://benjamins.com/catalog/persons/23200460 01 eng 30 00

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.

01 01 JB code pbns.238.11she 06 10.1075/pbns.238.11she 257 278 22 Article 16 01 04 "I needa cut up my soup" “I needa cut up my soup” 01 04 Food talk, pretend play, and gender in an American preschool Food talk, pretend play, and gender in an American preschool 1 A01 01 JB code 476200461 Amy Sheldon Sheldon, Amy Amy Sheldon 07 https://benjamins.com/catalog/persons/476200461 01 eng 30 00

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.

01 01 JB code pbns.238.12kar 06 10.1075/pbns.238.12kar 279 300 22 Article 17 01 04 Healthy beverages? Healthy beverages? 01 04 The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark 1 A01 01 JB code 740200462 Martha Sif Karrebæk Karrebæk, Martha Sif Martha Sif Karrebæk 07 https://benjamins.com/catalog/persons/740200462 01 eng 30 00

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.

01 01 JB code pbns.238.13ai 06 10.1075/pbns.238.13ai 301 303 3 Miscellaneous 18 01 04 Author index Author index 01 eng 01 01 JB code pbns.238.14si 06 10.1075/pbns.238.14si 305 311 7 Miscellaneous 19 01 04 Subject index Subject index 01 eng 01 01 JB code pbns.238.15fi 06 10.1075/pbns.238.15fi 313 316 4 Miscellaneous 20 01 04 Food names and descriptor index Food names and descriptor index 01 eng 01 01 JB code pbns.238.16ci 06 10.1075/pbns.238.16ci 317 316 Miscellaneous 21 01 04 Commensality index Commensality index 01 eng
01 JB code JBENJAMINS John Benjamins Publishing Company 01 01 JB code JB John Benjamins Publishing Company 01 https://benjamins.com 02 https://benjamins.com/catalog/pbns.238 Amsterdam NL 00 John Benjamins Publishing Company Marketing Department / Karin Plijnaar, Pieter Lamers onix@benjamins.nl 04 01 00 20140110 C 2014 John Benjamins D 2014 John Benjamins 02 WORLD WORLD US CA MX 09 01 JB 1 John Benjamins Publishing Company +31 20 6304747 +31 20 6739773 bookorder@benjamins.nl 01 https://benjamins.com 21 16 16 01 00 Unqualified price 02 JB 1 02 95.00 EUR 02 00 Unqualified price 02 80.00 01 Z 0 GBP GB US CA MX 01 01 JB 2 John Benjamins Publishing Company +1 800 562-5666 +1 703 661-1501 benjamins@presswarehouse.com 01 https://benjamins.com 21 16 16 01 00 Unqualified price 02 JB 1 02 143.00 USD
652012608 03 01 01 JB code JB John Benjamins Publishing Company 01 JB code P&bns 238 Eb 15 9789027270887 06 10.1075/pbns.238 00 EA E107 10 01 JB code P&bns 02 0922-842X 02 238.00 01 02 Pragmatics & Beyond New Series Pragmatics & Beyond New Series 11 01 JB code jbe-all 01 02 Full EBA collection (ca. 4,200 titles) 11 01 JB code jbe-2015-all 01 02 Complete backlist (3,208 titles, 1967–2015) 05 02 Complete backlist (1967–2015) 11 01 JB code jbe-2015-pbns 01 02 Pragmatics & Beyond New Series (vols. 1–259 1988–2015) 05 02 P&bns (vols. 1–259, 1988–2015) 11 01 JB code jbe-2015-linguistics 01 02 Subject collection: Linguistics (2,773 titles, 1967–2015) 05 02 Linguistics (1967–2015) 11 01 JB code jbe-2015-pragmatics 01 02 Subject collection: Pragmatics (804 titles, 1978–2015) 05 02 Pragmatics (1978–2015) 01 01 Language and Food Verbal and nonverbal experiences Language and Food: Verbal and nonverbal experiences 1 B01 01 JB code 486189632 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 07 https://benjamins.com/catalog/persons/486189632 01 eng 11 324 03 03 vi 03 00 318 03 01 23 306.44 03 2014 P35 04 Language and culture. 04 Food--Social aspects. 04 Sociolinguistics. 10 LAN009000 12 CFG 24 JB code LIN.DISC Discourse studies 24 JB code LIN.PRAG Pragmatics 01 06 02 00 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. 03 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. 01 00 03 01 01 D503 https://benjamins.com/covers/475/pbns.238.png 01 01 D502 https://benjamins.com/covers/475_jpg/9789027256430.jpg 01 01 D504 https://benjamins.com/covers/475_tif/9789027256430.tif 01 01 D503 https://benjamins.com/covers/1200_front/pbns.238.hb.png 01 01 D503 https://benjamins.com/covers/125/pbns.238.png 02 00 03 01 01 D503 https://benjamins.com/covers/1200_back/pbns.238.hb.png 03 00 03 01 01 D503 https://benjamins.com/covers/3d_web/pbns.238.hb.png 01 01 JB code pbns.238.s1 06 10.1075/pbns.238.s1 Section header 1 01 04 Part 1: Introduction Part 1: Introduction 01 eng 01 01 JB code pbns.238.01sza 06 10.1075/pbns.238.01sza 3 28 26 Article 2 01 04 Introduction to Language and Food Introduction to Language and Food 01 04 The verbal and nonverbal experience The verbal and nonverbal experience 1 A01 01 JB code 496200450 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 07 https://benjamins.com/catalog/persons/496200450 01 eng 01 01 JB code pbns.238.s2 06 10.1075/pbns.238.s2 Section header 3 01 04 Part 2: Process and structural organization Part 2: Process and structural organization 01 eng 01 01 JB code pbns.238.02bee 06 10.1075/pbns.238.02bee 31 52 22 Article 4 01 04 Negotiating a passage to the meal in four cultures Negotiating a passage to the meal in four cultures 1 A01 01 JB code 289200451 William O. Beeman Beeman, William O. William O. Beeman 07 https://benjamins.com/catalog/persons/289200451 01 eng 30 00

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.

01 01 JB code pbns.238.03kur 06 10.1075/pbns.238.03kur 53 76 24 Article 5 01 04 The structural organization of ordering and serving sushi The structural organization of ordering and serving sushi 1 A01 01 JB code 740200452 Satomi Kuroshima Kuroshima, Satomi Satomi Kuroshima 07 https://benjamins.com/catalog/persons/740200452 01 eng 30 00

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.

01 01 JB code pbns.238.s3 06 10.1075/pbns.238.s3 Section header 6 01 04 Part 3: Talking about the food while eating Part 3: Talking about the food while eating 01 eng 01 01 JB code pbns.238.04nod 06 10.1075/pbns.238.04nod 79 102 24 Article 7 01 04 It's delicious! It's delicious! 01 04 How Japanese speakers describe food at a social event How Japanese speakers describe food at a social event 1 A01 01 JB code 29200453 Mari Noda Noda, Mari Mari Noda 07 https://benjamins.com/catalog/persons/29200453 01 eng 30 00

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.

01 01 JB code pbns.238.05bas 06 10.1075/pbns.238.05bas 103 130 28 Article 8 01 04 Food and identity in Eegimaa and Wolof Food and identity in Eegimaa and Wolof 01 04 We eat what we are We eat what we are 1 A01 01 JB code 511200454 Mamadou Bassene Bassene, Mamadou Mamadou Bassene Rutgers University 07 https://benjamins.com/catalog/persons/511200454 2 A01 01 JB code 563200455 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 07 https://benjamins.com/catalog/persons/563200455 01 eng 30 00

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.

01 01 JB code pbns.238.06sza 06 10.1075/pbns.238.06sza 131 156 26 Article 9 01 04 Modality and evidentiality in Japanese and American English taster lunches Modality and evidentiality in Japanese and American English taster lunches 01 04 Identifying and assessing an unfamiliar drink Identifying and assessing an unfamiliar drink 1 A01 01 JB code 607200456 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 07 https://benjamins.com/catalog/persons/607200456 01 eng 30 00

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.

01 01 JB code pbns.238.s4 06 10.1075/pbns.238.s4 Section header 10 01 04 Part 4: Experiences and stories related to food Part 4: Experiences and stories related to food 01 eng 01 01 JB code pbns.238.07koi 06 10.1075/pbns.238.07koi 159 184 26 Article 11 01 04 Food experiences and categorization in Japanese talk-in-interaction Food experiences and categorization in Japanese talk-in-interaction 1 A01 01 JB code 923200457 Chisato Koike Koike, Chisato Chisato Koike 07 https://benjamins.com/catalog/persons/923200457 01 eng 30 00

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.

01 01 JB code pbns.238.08kar 06 10.1075/pbns.238.08kar 185 208 24 Article 12 01 04 Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants 01 04 A group bonding exercise A group bonding exercise 1 A01 01 JB code 351200458 Mariko Karatsu Karatsu, Mariko Mariko Karatsu 07 https://benjamins.com/catalog/persons/351200458 01 eng 30 00

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.

01 01 JB code pbns.238.s5 06 10.1075/pbns.238.s5 Section header 13 01 04 Part 5: Talk about food with and among children Part 5: Talk about food with and among children 01 eng 01 01 JB code pbns.238.09wig 06 10.1075/pbns.238.09wig 211 232 22 Article 14 01 04 Family mealtimes, yuckiness and the socialization of disgust responses by preschool children Family mealtimes, yuckiness and the socialization of disgust responses by preschool children 1 A01 01 JB code 554200459 Sally Wiggins Wiggins, Sally Sally Wiggins 07 https://benjamins.com/catalog/persons/554200459 01 eng 30 00

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.

01 01 JB code pbns.238.10bur 06 10.1075/pbns.238.10bur 233 256 24 Article 15 01 04 Early experiences with food Early experiences with food 01 04 Socializing affect and relationships in Japanese Socializing affect and relationships in Japanese 1 A01 01 JB code 23200460 Matthew Burdelski Burdelski, Matthew Matthew Burdelski 07 https://benjamins.com/catalog/persons/23200460 01 eng 30 00

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.

01 01 JB code pbns.238.11she 06 10.1075/pbns.238.11she 257 278 22 Article 16 01 04 "I needa cut up my soup" “I needa cut up my soup” 01 04 Food talk, pretend play, and gender in an American preschool Food talk, pretend play, and gender in an American preschool 1 A01 01 JB code 476200461 Amy Sheldon Sheldon, Amy Amy Sheldon 07 https://benjamins.com/catalog/persons/476200461 01 eng 30 00

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.

01 01 JB code pbns.238.12kar 06 10.1075/pbns.238.12kar 279 300 22 Article 17 01 04 Healthy beverages? Healthy beverages? 01 04 The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark 1 A01 01 JB code 740200462 Martha Sif Karrebæk Karrebæk, Martha Sif Martha Sif Karrebæk 07 https://benjamins.com/catalog/persons/740200462 01 eng 30 00

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.

01 01 JB code pbns.238.13ai 06 10.1075/pbns.238.13ai 301 303 3 Miscellaneous 18 01 04 Author index Author index 01 eng 01 01 JB code pbns.238.14si 06 10.1075/pbns.238.14si 305 311 7 Miscellaneous 19 01 04 Subject index Subject index 01 eng 01 01 JB code pbns.238.15fi 06 10.1075/pbns.238.15fi 313 316 4 Miscellaneous 20 01 04 Food names and descriptor index Food names and descriptor index 01 eng 01 01 JB code pbns.238.16ci 06 10.1075/pbns.238.16ci 317 316 Miscellaneous 21 01 04 Commensality index Commensality index 01 eng
01 JB code JBENJAMINS John Benjamins Publishing Company 01 01 JB code JB John Benjamins Publishing Company 01 https://benjamins.com 02 https://benjamins.com/catalog/pbns.238 Amsterdam NL 00 John Benjamins Publishing Company Marketing Department / Karin Plijnaar, Pieter Lamers onix@benjamins.nl 04 01 00 20140110 C 2014 John Benjamins D 2014 John Benjamins 02 WORLD 13 15 9789027256430 WORLD 09 01 JB 3 John Benjamins e-Platform 03 https://jbe-platform.com 29 https://jbe-platform.com/content/books/9789027270887 21 01 00 Unqualified price 02 95.00 EUR 01 00 Unqualified price 02 80.00 GBP GB 01 00 Unqualified price 02 143.00 USD
849015137 03 01 01 JB code JB John Benjamins Publishing Company 01 JB code P&bns 238 GE 15 9789027270887 06 10.1075/pbns.238 00 EA E133 10 01 JB code P&bns 02 JB code 0922-842X 02 238.00 01 02 Pragmatics & Beyond New Series Pragmatics & Beyond New Series 01 01 Language and Food Language and Food 1 B01 01 JB code 486189632 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 eng 11 324 03 03 vi 03 00 318 03 24 JB code LIN.DISC Discourse studies 24 JB code LIN.PRAG Pragmatics 10 LAN009000 12 CFG 01 06 02 00 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. 03 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. 01 00 03 01 01 D503 https://benjamins.com/covers/475/pbns.238.png 01 01 D502 https://benjamins.com/covers/475_jpg/9789027256430.jpg 01 01 D504 https://benjamins.com/covers/475_tif/9789027256430.tif 01 01 D503 https://benjamins.com/covers/1200_front/pbns.238.hb.png 01 01 D503 https://benjamins.com/covers/125/pbns.238.png 02 00 03 01 01 D503 https://benjamins.com/covers/1200_back/pbns.238.hb.png 03 00 03 01 01 D503 https://benjamins.com/covers/3d_web/pbns.238.hb.png 01 01 JB code pbns.238.s1 06 10.1075/pbns.238.s1 Section header 1 01 04 Part 1: Introduction Part 1: Introduction 01 01 JB code pbns.238.01sza 06 10.1075/pbns.238.01sza 3 28 26 Article 2 01 04 Introduction to Language and Food Introduction to Language and Food 01 04 The verbal and nonverbal experience The verbal and nonverbal experience 1 A01 01 JB code 496200450 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 01 01 JB code pbns.238.s2 06 10.1075/pbns.238.s2 Section header 3 01 04 Part 2: Process and structural organization Part 2: Process and structural organization 01 01 JB code pbns.238.02bee 06 10.1075/pbns.238.02bee 31 52 22 Article 4 01 04 Negotiating a passage to the meal in four cultures Negotiating a passage to the meal in four cultures 1 A01 01 JB code 289200451 William O. Beeman Beeman, William O. William O. Beeman 01 01 JB code pbns.238.03kur 06 10.1075/pbns.238.03kur 53 76 24 Article 5 01 04 The structural organization of ordering and serving sushi The structural organization of ordering and serving sushi 1 A01 01 JB code 740200452 Satomi Kuroshima Kuroshima, Satomi Satomi Kuroshima 01 01 JB code pbns.238.s3 06 10.1075/pbns.238.s3 Section header 6 01 04 Part 3: Talking about the food while eating Part 3: Talking about the food while eating 01 01 JB code pbns.238.04nod 06 10.1075/pbns.238.04nod 79 102 24 Article 7 01 04 It's delicious! It's delicious! 01 04 How Japanese speakers describe food at a social event How Japanese speakers describe food at a social event 1 A01 01 JB code 29200453 Mari Noda Noda, Mari Mari Noda 01 01 JB code pbns.238.05bas 06 10.1075/pbns.238.05bas 103 130 28 Article 8 01 04 Food and identity in Eegimaa and Wolof Food and identity in Eegimaa and Wolof 01 04 We eat what we are We eat what we are 1 A01 01 JB code 511200454 Mamadou Bassene Bassene, Mamadou Mamadou Bassene Rutgers University 2 A01 01 JB code 563200455 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski University of Minnesota 01 01 JB code pbns.238.06sza 06 10.1075/pbns.238.06sza 131 156 26 Article 9 01 04 Modality and evidentiality in Japanese and American English taster lunches Modality and evidentiality in Japanese and American English taster lunches 01 04 Identifying and assessing an unfamiliar drink Identifying and assessing an unfamiliar drink 1 A01 01 JB code 607200456 Polly E. Szatrowski Szatrowski, Polly E. Polly E. Szatrowski 01 01 JB code pbns.238.s4 06 10.1075/pbns.238.s4 Section header 10 01 04 Part 4: Experiences and stories related to food Part 4: Experiences and stories related to food 01 01 JB code pbns.238.07koi 06 10.1075/pbns.238.07koi 159 184 26 Article 11 01 04 Food experiences and categorization in Japanese talk-in-interaction Food experiences and categorization in Japanese talk-in-interaction 1 A01 01 JB code 923200457 Chisato Koike Koike, Chisato Chisato Koike 01 01 JB code pbns.238.08kar 06 10.1075/pbns.238.08kar 185 208 24 Article 12 01 04 Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants 01 04 A group bonding exercise A group bonding exercise 1 A01 01 JB code 351200458 Mariko Karatsu Karatsu, Mariko Mariko Karatsu 01 01 JB code pbns.238.s5 06 10.1075/pbns.238.s5 Section header 13 01 04 Part 5: Talk about food with and among children Part 5: Talk about food with and among children 01 01 JB code pbns.238.09wig 06 10.1075/pbns.238.09wig 211 232 22 Article 14 01 04 Family mealtimes, yuckiness and the socialization of disgust responses by preschool children Family mealtimes, yuckiness and the socialization of disgust responses by preschool children 1 A01 01 JB code 554200459 Sally Wiggins Wiggins, Sally Sally Wiggins 01 01 JB code pbns.238.10bur 06 10.1075/pbns.238.10bur 233 256 24 Article 15 01 04 Early experiences with food Early experiences with food 01 04 Socializing affect and relationships in Japanese Socializing affect and relationships in Japanese 1 A01 01 JB code 23200460 Matthew Burdelski Burdelski, Matthew Matthew Burdelski 01 01 JB code pbns.238.11she 06 10.1075/pbns.238.11she 257 278 22 Article 16 01 04 "I needa cut up my soup" “I needa cut up my soup” 01 04 Food talk, pretend play, and gender in an American preschool Food talk, pretend play, and gender in an American preschool 1 A01 01 JB code 476200461 Amy Sheldon Sheldon, Amy Amy Sheldon 01 01 JB code pbns.238.12kar 06 10.1075/pbns.238.12kar 279 300 22 Article 17 01 04 Healthy beverages? Healthy beverages? 01 04 The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark 1 A01 01 JB code 740200462 Martha Sif Karrebæk Karrebæk, Martha Sif Martha Sif Karrebæk 01 01 JB code pbns.238.13ai 06 10.1075/pbns.238.13ai 301 303 3 Miscellaneous 18 01 04 Author index Author index 01 01 JB code pbns.238.14si 06 10.1075/pbns.238.14si 305 311 7 Miscellaneous 19 01 04 Subject index Subject index 01 01 JB code pbns.238.15fi 06 10.1075/pbns.238.15fi 313 316 4 Miscellaneous 20 01 04 Food names and descriptor index Food names and descriptor index 01 01 JB code pbns.238.16ci 06 10.1075/pbns.238.16ci 317 316 Miscellaneous 21 01 04 Commensality index Commensality index 01 JB code JBENJAMINS John Benjamins Publishing Company 01 01 JB code JB John Benjamins Publishing Company 01 https://benjamins.com Amsterdam NL 00 John Benjamins Publishing Company Marketing Department / Karin Plijnaar, Pieter Lamers onix@benjamins.nl 04 01 00 20140110 C 2014 John Benjamins D 2014 John Benjamins 02 WORLD 13 15 9789027256430 WORLD 03 01 JB 17 Google 03 https://play.google.com/store/books 21 01 00 Unqualified price 00 95.00 EUR 01 00 Unqualified price 00 80.00 GBP 01 00 Unqualified price 00 143.00 USD