Culinary Linguistics

The chef's special

| Saarland University
| Saarland University
| Saarland University
ISBN 9789027202932 | EUR 99.00 | USD 149.00
e-Book Open Access
ISBN 9789027271716

Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture.

As of February 2018, this e-book is freely available, thanks to the support of libraries working with Knowledge Unlatched.

[Culture and Language Use, 10]  2013.  xvi, 347 pp.
Publishing status: Available

For any use beyond this license, please contact the publisher at

Table of Contents
Overview of the volume
Maximiliane Frobenius
Food and language – language and food
Cornelia Gerhardt
PRIMI PIATTI Genres of food discourse
When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse – a synchronic study of food blogs
Stefan Diemer and Maximiliane Frobenius
Passionate about food: Jamie and Nigella and the performance of food-talk
Delia Chiaro
The addressee in the recipe: How Julia Child gets to join you in the kitchen
Kerstin Fischer
Food for thought – or, what’s (in) a recipe? A diachronic analysis of cooking instructions
Jenny Arendholz, Wolfram Bublitz, Monika Kirner-Ludwig and Iris Zimmermann
Recipes and food discourse in English – a historical menu
Stefan Diemer
The way to intercultural learning is through the stomach – Genre-based writing in the EFL classroom
Claudia Bubel and Alice Spitz
SECONDI PIATTI Food and culture
How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse
Janet Holmes, Meredith Marra and Brian W. King
Comparing drinking toasts – Comparing contexts
Helga Kotthoff
The flavors of multi-ethnic North American literatures: Language, ethnicity and culinary nostalgia
Astrid M. Fellner
Men eat for muscle, women eat for weight loss: Discourses about food and gender in Men’s Health and Women’s Health magazines
Janet M. Fuller, Janelle Briggs and Laurel Dillon-Sumner
“Bon Appétit, Lion City” The use of French in naming restaurants in Singapore
Stefan Serwe, Kenneth Keng Wee Ong and Jean Francois Ghesquière
Talking about taste: Starved for words
Carrie A. Ankerstein and Gerardine M. Pereira
“This volume provides a broad panorama of the main research areas on the genres of food texts and food-related language use within specific cultural settings, exploring the intricate relationships between language and culture, using food as a carrier. It not only reflects the most recent status of this multidisciplinary field, but also provides an authoritative and state-of-the-art survey of the developments of research in various aspects of this pioneering work. The original articles, both theoretical and empirical in orientation, promote our understandings of the effects food-related genres have on societal structures.

Particularly worthy of note is the editors’ humorous treatment of the titles and subtitles in the book. For example, the subtitle of the book is ‘The Chef’s Special’, and the table of contents is named ‘Menu’. Each article of the book is also interestingly titled with special relevance to food, for example, ‘When making pie, all ingredients must be chilled. Including you’, as if readers are being served with delicious food when reading.

These features will certainly make the book more inviting to prospective readers. In terms of organization, the overall structure of the volume is highly effective. The overview of the book by Frobenius is strong, insightful and helpful. A synopsis at the beginning of each original contribution is useful and reader-friendly. To sum up, this book will serve as an excellent reference for students, teachers and researchers in the areas of discourse studies, English for Specific Purposes and anthropological linguistics, who seek to keep themselves up to date with the latest developments in their fields.”
“Culinary Linguistics is an eloquent illustration of how vibrant and diversified the current research on ‘food and language – language and food’ is, and promises to be for many years yet to come. Readers will be both replete and satisfied.”
Culinary Linguistics is an eloquent illustration of how vibrant and diversified the current research on ‘food and language – language and food’ is, and promises to be for many years yet to come. Readers will be both replete and satisfied.”
Cited by

Cited by 11 other publications

No author info given
2014. Publications Received. Language in Society 43:2  pp. 263 ff. Crossref logo
No author info given
2015.  In Sensory Adjectives in the Discourse of Food [Converging Evidence in Language and Communication Research, 16], Crossref logo
No author info given
2017.  In The Discursive Construction of Class and Lifestyle [Discourse Approaches to Politics, Society and Culture, 75], Crossref logo
Fitrisia, Dohra, Robert Sibarani, Mulyadi, Mara Untung Ritonga & Laili Suhairi
2020. THE NAMING OF ACEHNESE TRADITIONAL CULINARY. Humanities & Social Sciences Reviews 8:2  pp. 815 ff. Crossref logo
Gerhardt, Cornelia
2020.  In Talking about Food [IMPACT: Studies in Language, Culture and Society, 47],  pp. 15 ff. Crossref logo
Karrebæk, Martha Sif, Kathleen C. Riley & Jillian R. Cavanaugh
2018. Food and Language: Production, Consumption, and Circulation of Meaning and Value. Annual Review of Anthropology 47:1  pp. 17 ff. Crossref logo
Markantonatou, Stella, Katerina Toraki, Vivian Stamou & George Pavlidis
2021. The semantic and syntactic ingredients of Greek dish names: Are compounds a main choice?. Open Linguistics 7:1  pp. 116 ff. Crossref logo
Matwick, Kelsi
2017. Language and gender in female celebrity chef cookbooks: cooking to show care for the family and for the self. Critical Discourse Studies 14:5  pp. 532 ff. Crossref logo
Rebechi, Rozane & Stella Tagnin
2020. Brazilian cultural markers in translation: A model for a corpus-based glossary. Research in Corpus Linguistics 8  pp. 65 ff. Crossref logo
Terentyeva, Elena, Marina Milovanova, Elena Pavlova, S. Cindori, O. Larouk, E.Yu. Malushko, L.N. Rebrina & N.L. Shamne
2018. Genre System of English Language Restaurant Online Discourse. SHS Web of Conferences 50  pp. 01179 ff. Crossref logo
Welch, Nikki & Ana Tominc
2019. Is wine consumption in Britain democratizing? Communicating class and taste through the Saturday Times wine column (1982–2017). Social Semiotics  pp. 1 ff. Crossref logo

This list is based on CrossRef data as of 19 may 2021. Please note that it may not be complete. Sources presented here have been supplied by the respective publishers. Any errors therein should be reported to them.


Communication Studies

Communication Studies
BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009030 – LANGUAGE ARTS & DISCIPLINES / Linguistics / Pragmatics
U.S. Library of Congress Control Number:  2013017136 | Marc record