Coverart for item
The Resource Culinary linguistics : the chef's special, edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University, (electronic book)

Culinary linguistics : the chef's special, edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University, (electronic book)

Label
Culinary linguistics : the chef's special
Title
Culinary linguistics
Title remainder
the chef's special
Statement of responsibility
edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University
Contributor
Editor
Subject
Genre
Language
eng
Summary
There is a relative dearth of taste words in English, in contrast to words for other senses. We argue that this does not reflect an accompanying lack of knowledge about taste or an inability to perceive tastes. Taste knowledge was explored in an object description task and a rating task in an experimental setting and showed that whilst participants knew a lot about taste, they used few words to describe it. A search of taste words in a public corpus showed that taste words are often derivative from a source noun, refer to components, and that they are also ambiguous and polysemous
Member of
Cataloging source
OCoLC-P
Dewey number
420.1/47
Index
index present
LC call number
PE1574
LC item number
.C85 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Gerhardt, Cornelia
  • Frobenius, Maximiliane
  • Hucklenbroich-Ley, Susanne
Series statement
Culture and language use,
Series volume
v. 10
http://library.link/vocab/subjectName
  • English language
  • English language
  • Food
  • Culture
  • Figures of speech
Label
Culinary linguistics : the chef's special, edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University, (electronic book)
Instantiates
Publication
Copyright
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Food for thought
  • or, what's (in) a recipe? A diachronic analysis of cooking instructions
  • 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
  • Alice Spitz
  • Secondi Piatti Food and culture
  • Machine generated contents note : Primi Piatti Genres of food discourse
  • How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse
  • 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
  • Laurel Dillon-Sumner
  • "Bon Appetit, Lion City" : The use of French in naming restaurants in Singapore
  • When making pie, all ingredients must be chilled. Including you : Lexical, syntactic and interactive features in online discourse
  • Jean Francois Ghesquiere
  • Talking about taste : Starved for words
  • Gerardine M. Pereira
  • a synchronic study of food blogs
  • 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
Control code
101356
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9781299736085
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Reproduction note
Knowledge Unlatched
Specific material designation
remote
Label
Culinary linguistics : the chef's special, edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University, (electronic book)
Publication
Copyright
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Food for thought
  • or, what's (in) a recipe? A diachronic analysis of cooking instructions
  • 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
  • Alice Spitz
  • Secondi Piatti Food and culture
  • Machine generated contents note : Primi Piatti Genres of food discourse
  • How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse
  • 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
  • Laurel Dillon-Sumner
  • "Bon Appetit, Lion City" : The use of French in naming restaurants in Singapore
  • When making pie, all ingredients must be chilled. Including you : Lexical, syntactic and interactive features in online discourse
  • Jean Francois Ghesquiere
  • Talking about taste : Starved for words
  • Gerardine M. Pereira
  • a synchronic study of food blogs
  • 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
Control code
101356
Dimensions
unknown
Extent
1 online resource.
Form of item
online
Isbn
9781299736085
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Reproduction note
Knowledge Unlatched
Specific material designation
remote

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