5. Culinary Linguistics: The Chef’s Special

Abstract

CLU-SAL publishes monographs and edited collections, culturally oriented grammars and dictionaries in the cross-and interdisciplinary domain of anthropological linguistics or linguistic anthropology. The series offers a forum for anthropological research based on knowledge of the native languages of the people being studied and that linguistic research and grammatical studies must be based on a deep understanding of the function of speech forms in the speech community under study. His research focuses on spoken English, with a particular attention to narrative as well as verbal humor, and is rooted in the wide field of pragmatics. His monographs include Conversational Joking: Humor in Everyday Talk and the popular Conversational Narrative, which has recently been reprinted in paperback edition.He co-edited a handbook on phraseology and volumes on the Foundations of Pragmatics and on Humor in Interaction, which has also seen a reprint in paperback. After many years as Special Issues Editor, he is now Co-Editor in Chief of the Journal of Pragmatics. He also serves on the Consultation Board of the International Pragmatics Association (IPrA) as well as on the editorial boards of a number of journals from the fields of pragmatics and humor studies (e.g. Text and Talk and Humor).In this millennium only, he has published more than 50 articles in peerreviewed journals and edited volumes reflecting his manifold interests in language in use, its forms and functions, including topics as diverse as conjunctions, interjections, pragmatic markers, tellability, swearing, remembering, listener practices, similes, scripted performances, laughter, conflict, and the construction of identities in talk. Uniting his two passions, language and cooking, he has worked on recipes as early as 1983. His recent addition to the field of culinary linguistics is on "Conversational recipe telling" (2011).The articles in this volume were written and assembled as a token of gratitude and affection for our teacher, mentor and colleague.1. We would like to thank the student helpers of English linguistics, above all Isabel Schul and Daniel Recktenwald, for their help, and also our colleagues at the English department of Saarland University and everybody else for not "spilling the beans." Aperitivo Overview of the volume Maximiliane FrobeniusSaarland UniversityThe present volume contains a collection of original research articles from multiple disciplines, revolving around the common theme of language and food and the manifestation of the two within their cultural framework. This section gives a brief overview of the general structure of the volume and of the individual contributions.Similar to the intricate task of composing a four course meal for invited guests, the assembling of an edited volume demands a sense of "what goes together. " The metaphor of the menu serves as the vehicle for the order of contributions: we start with an introduction to the whole field of research (Antipasti), move on to contributions in the form of original research ar...

Genre System of English Language Restaurant Online Discourse

“…The study is also based on a socio-pragmalinguistic approach to studying the varieties of institutional discourse and their individual segments [14][15][16]. The ideas on various types of discursive practices related to the preparation and consumption of food, conceptual issues of the so-called Culinary Linguistics [17], the study results of the virtual comment genre as fundamental one to the consumerism discourse [18] are taken into account. Discourse analysis and content analysis are the main research methods used [19].…”

Pragmemic Triggers in the Acehnese Commensality

“…Physically, while food enters the body through the mouth, languages leaves the body through the same cavity in its primary, spoken form (Swadesh, 1971in Gerhardt, 2013.…”

“…There is a process of moving from nature to culture. That is why only human can flavor their food and create unique dishes and food styles [7]. Food is a bridge between nature and culture and so is language (Fischler, 1988in Gerhardt, 2013.…”

“…That is why only human can flavor their food and create unique dishes and food styles [7]. Food is a bridge between nature and culture and so is language (Fischler, 1988in Gerhardt, 2013. The way someone speaks and what he eats are not based on his choice but also on the society and the place in the society he lives in.…”

Culinary Practices and Foodways of Russian-Speaking Immigrants in Finland

“…Для некоторых мигрантов воспоминания о еде и перемена кулинарных практик в новой стране остаются значимой составляющей их прошлой и настоящей идентичности (Laudan 2013). Как повторяемость каких-то блюд в какой-то период, закрепленное время, так и связанные с приемом пищи эмоции определяют формирование идентичности, однако все, что вошло в привычку, обычно не осознается, пока не входит в противоречие с актуальными событиями (Alymbaeva 2017;Gerhardt 2018;von Poser 2016). Именно таким толчком к переосмыслению часто становится рождение ребенка, эмиграция, переезд в отдельную квартиру, начало самостоятельной жизни и т. п. Самоанализ бикультурных привычек питания заставляет размышлять о жизненно важном выборе места и способа взаимодействия с окружающим миром, причем на предпочтениях сказывается время эмиграции и тип связи иммигрантского сообщества с Россией .…”