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Titel: Language and food : food and language
Verfasser: Gerhardt, Cornelia
Herausgeber: Gerhardt, Cornelia
Frobenius, Maximiliane
Ley, Susanne
Sprache: Englisch
Titel: Culinary linguistics : the chef's special
Seiten: 3-50, 319-344
Verlag: Benjamins
Erscheinungsjahr: 2013
Erscheinungsort: Amsterdam
DDC-Sachgruppe: 400 Sprache, Linguistik
Dokumentart : InBuch (Teil eines Buches)
Kurzfassung: Eating and talking are universal human traits. Every healthy human being eats and talks; every society or group eats and talks. Both language and food are culturally dependent and vary according to factors such as gender, age, or situational context, or even lifestyle. There are vast differences both in the food-related behavior of different cultures as well as in the languages of the world. There is nothing natural or inevitable about food preferences or syntactic structures. “Food is a bridge between nature and culture” (Fischler 1988 in Germov & Williams 2008: 1)1 and so is language. Brillat-Savarin, one of the earliest food writers, claimed: “Tell me what you eat, I will tell you what you are” (1825: 3). Again, linguists and other social scientists have shown that identity is constructed through language. Hence, “every coherent social group has its own unique foodways” (Counihan 1999: 6) and its own unique language use. You are different or you are the same depending on what you eat and how you speak. “If we are to understand women’s gender roles..., we need to study food” (Inness 2001a: 4) and, the linguist adds, language. “If there is one issue as deeply personal as food it is language and dialect” (Delamont 1995: 193).
Link zu diesem Datensatz: urn:nbn:de:bsz:291-scidok-ds-272952
ISBN der Druckausgabe: 9789027202932
SciDok-Publikation: 25-Jul-2018
Bezeichnung des in Beziehung stehenden Objekts: Original publication
In Beziehung stehendes Objekt:
Fakultät: P - Philosophische Fakultät
Fachrichtung: P - Anglistik, Amerikanistik und Anglophone Kulturen
Fakultät / Institution:SciDok - Elektronische Dokumente der UdS

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