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'A truly delightful smorgasbord of history and linguistics that kept us entertained—and made us hungry.'—Apple Books'Scrumptious...This book was meant to be devoured.'—Roy Peter Clark, author of Murder Your DarlingsRomaine calm and read on for a deliciously detailed digest of food language throughout time from celebrated linguist and historian Judith Tschann that is guaranteed to'make you a hit at dinner parties'(New York Times). Food and words—we rely on both to sustain our daily lives. We begin each morning hungry for nourishment and conversation, and our happiest moments and fondest memories are often filled with ample servings of both. Food historian Judith Tschann celebrates this glorious intersection of linguistic and culinary affinities with Romaine Wasn't Build in a Day, an irresistibly charming and deliciously decadent romp through the history of food words. On the hunt for the hidden stories behind hundreds of dishes and ingredients we take for granted, Tschann takes us on an expedition through the centuries and around the world, illuminating the ways in which language is always changing, ever-amusing, and entirely inseparable from culture, history, identity, and such as: pumpernickel, which literally means'Farting Nicholas'the surprising linguistic connection between alcohol and eyeliner and the fascinating travels of the word coffee across centuries and continents, attesting to the enduring allure of a cuppa joe Full of endless morsels of fascination for word nerds and foodies alike, Romaine Wasn't Built in a Day will beguile history buffs, captivate crossword fiends, satiate Scrabble nerds, and feed our fondness for our two favorite pastimes: eating and talking.

Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language.

Les différents domaines et filières de la gastronomie et de l'œnologie ont contribué, au fil des époques, à produire de nombreuses terminologies propres à désigner tout à la fois le matériel utilisé en cuisine, les procédés mis en œuvre et les produits finis qui en résultent. De la description organoleptique d'un vin aux dénominations de plats sur la carte d'un restaurant, tous les mots sont utiles pour signifier et représenter la gastronomie.

Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language.

Le volume réunit les diverses recherches présentées lors du XIème Colloque International d'Argotologie de Leipzig 2017 par des spécialistes de littérature, linguistique et pédagogie de divers pays – Allemagne, Espagne, France, Hongrie, Pologne, République tchèque, Roumanie, Russie et Slovénie. Ils constituent un ensemble d'informations à propos de la manière, selon laquelle on parle de la nourriture, de la préparation des aliments, de la cuisine, de la gastronomie, ainsi que de l'action de manger en langue officielle, administrative, voire en langue standard, mais aussi en langue populaire et argotique. Ils permettent de comprendre quelles sont les fonctions exercées, lorsque l'on choisit un registre particulier de langue pour parler de nourritures diverses et de l'action de manger.

Das Buch liefert einen aktuellen, übersichtlichen und in der Praxis anwendbaren Überblick im Bereich der deskriptiven Lebensmittelsensorik. Die Autorinnen haben ein Nachschlagewerk erstellt, das bei der Evaluierung und Entwicklung von Lebensmitteln unverzichtbar ist. Es liefert in übersichtlichen Tabellen und praktischen Beschreibungen eine einheitliche Sprachgebung für Lebensmittel gegliedert in Produktgruppen und ist sowohl für Forscher als auch für in der Industrie Tätige beim Erforschen von Lebensmitteln ein wertvolles Lexikon. Die Erstellung einer solchen Datenbank für den deutschsprachigen Raum ist ein wichtiger Beitrag zur verbesserten Kommunikation auf dem Gebiet der Sensorik.

Idioms carry an aura of mystery for all speakers, owing to the discrepancy between their literal and non-literal meanings. This book clears up some of these ambiguities, by examining a series of expressions that have derived from the most instinctive and essential of all human behaviour: eating and drinking. The quantity and quality of 276 food and drink idioms are explored, investigating two hundred and fifty years of English monolingual lexicography and forty years of usage as attested by contemporary linguistic corpora. The examination of these idioms'syntactic, semantic, pragmatic, historical, social and cultural characteristics will foster in speakers a whole new approach to idiom comprehension and usage, and will constitute thought-provoking ground for further research in other idiom domains.

Kulinarisches und die seit einiger Zeit als eine wissenschaftliche Disziplin etablierte Kulinaristik rücken immer mehr in den Interessenbereich vieler Wissenschaften. Der interdisziplinäre Charakter der Forschung in diesem Bereich eröffnet neue Forschungsperspektiven und zeigt Problemfelder auf. In den Beiträgen dieses Buches werden Kulinarismen aus unterschiedlichen Perspektiven intra- und interlingual analysiert. Der Band stellt die erste umfangreiche Studie zur kulinarischen Phraseologie des Deutschen und anderer Sprachen dar.

Esta obra reúne estudios sobre el proceso de incorporación de voces amerindias prehispánicas procedentes del campo semántico, nocional y referencial de la alimentación a veintitrés lenguas europeas: siete lenguas románicas, siete germánicas, cinco eslavas, dos del grupo ugrofinés, el griego y el turco. Son préstamos de lenguas amerindias prehispanas –taíno, caribe, náhuatl, quechua y aimara– para los que, en principio, el español se constituyó en lengua intermediaria, hasta su adopción en varias lenguas de Europa que, a su vez, sirvieron de lenguas transmisoras de esas voces a otras lenguas. Los colaboradores proceden de España, Turquía, Rusia, Finlandia e Islandia, así como de muchos otros países europeos.Hay tres capítulos introductorios. El primero se centra en el fenómeno de la alimentación humana y del cambio que supuso en Europa la llegada de productos americanos hasta entonces desconocidos. Sigue un capítulo en el que se analiza el proceso de denominación al que se enfrentó el europeo: identificar nuevas realidades designadas con nuevos nombres en diversas lenguas, describirlas acudiendo a la comparación con lo conocido, y pasar a nombrarlas con las denominaciones oídas, prestadas de otras lenguas. Y se cierra con un capítulo en el que se plantea tanto la tipología textual que se fraguó con la llegada de los europeos a América como el proceso de transmisión de ese corpus textual y su conocimiento progresivo en Europa a través de las traducciones. A continuación se encuentran los capítulos redactados por los colaboradores que explican la adopción y adaptación de las voces elegidas en la lengua de que se ocupan.

Discours culinaires et oenologiques, littérature gourmande, structure des écrits culinaires, construction des menus gastronomiques, analyse des marques commerciales... Les particularités de la gastronomie française sont analysées dans cet ouvrage par un collectif de chercheurs et de journalistes européens, qui tentent de formaliser un rapport entre le manger et le parler. Les discours savoureux ont la part belle dans cette gourmande étude.

Un plat merveilleux, parfaitement équilibré mais servi à la hâte, ou après une attente interminable deviendra - à coup sûr - plus fade. Ainsi, la clé de voûte de l'expérience gastronomique est le service, la relation qui se construit entre le client et le personnel de service. Les interactions entre les serveurs et les clients sont déterminantes pour définir la qualité de service mais elles sont aussi essentielles pour l'appréhension des aliments et de la gastronomie. Dédiée à ces interactions, cette étude propose une lecture précise afin de les décortiquer dans le moindre détail.

Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes'wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.

Die Autorin greift die These des Hauptvertreters der Kognitiven Grammatik, Ronald Langackers über «die Bedeutung als Konzeptualisierung» auf. Die empirische Studie zeigt die Vielfalt und Verschiedenheit der Konzeptualisierungs- und Bedeutungsinhalte, die die ProbandInnen mit alltäglichen Ausdrücken verbinden und bietet einen Einblick in «die mentalen Welten» einzelner Menschen. Die introspektiv-intersubjektive Methode erlaubt es, die Domänen auszusondern, die im Laufe der Konzeptualisierungs- und Bedeutungsbildungsprozesse eröffneten mentalen Räume nachzuvollziehen sowie die repräsentationale und prozessuale Seite der Bedeutung mit zu beleuchten.

Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates.Words like'choice'and'convenience'are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like'taste'and'value'are no less complex and contested.Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader.With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.

Food is a favorite topic of conversation around the world—how to create it, how to season it, how to compliment it with other foods, how to serve it...the list goes on. Yet little attention is paid to where the names of food actually come from or why so many phrases we use daily involve food, whether or not they actually relate to the kitchen. Bring some history to the table with this delightful phrasebook!

French culinary phrases, foodie terms, and cultural tips come together in the ultimate food-lover's guide pays des délices. Everyone can tell the difference between Brie and Caembert, but few know their Valençay from Pélardon. Luckily, The Farm to Table French Phrasebook serves up the vital French expressions other guides leave off the plate. From the specialty vocabulary of chefs in gourmet restaurants to slang terms rarely heard outside a country market, here's everything the reader needs for a gourmet tour of France (or the local bistro!). A comprehensive language guide for food lovers, this indispensable companion also offers a fascinating history of French eats, complete with delicious facts about the cuisines of every region from Alsace's pinot gris to Normandy's Pot-au-feu. This beautifully illustrated book is perfect to take along for a day of sampling gourmet local specialties, or it makes a great present for the Francophile in your life.The Farm to Table French Phrasebook opens a bountiful world of food that you won't find in any textbook or classroom:• Navigate produce markets, charcuteries and patisseries• Prepare meals the French way with delicious, authentic recipes• Speak the lingo of Paris's top restaurants and bistros• Pair regional wines with delightful cheeses• Master the proper table etiquette for dining at a friend's house

This study examines the range of culinary verbs found in the English culinary recipes of the 14th and 15th centuries. Altogether over 1500 recipes have been collected and over 100 verbs were selected for the research. They have been divided into three major semantic groups, i.e. verbs of cooking, cutting, and preparing. The analysis comprises such aspects as the origin of the verbs, rivalry of synonyms, context of usage and other criteria.

Throughout history the English language has reflected social changes, trade routes, and waves of fashion. This book examines the histories of the names of foods, ingredients, utensils, drinks, cooking methods, and dishes to show how the vocabulary of English has reflected the ways speakers of the language have interacted with their tastes, their environment and other cultures. Approximately 250 words that have entered English language over the past fifteen hundred years are examined, ranging from Old English adoptions from Latin via French, to U.S. adoptions from Chinese. Changes of spelling and meaning and disagreements about the history of the words are discussed, supported by references within the text to authoritative food historians and dictionary writers from Johnson and Webster to the most recent publications.

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.

The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities

Dietitian's Pocket Guide for Nutrition in Spanish is a small, handy, pocket guide with quick Nutritional information in English and in Spanish, with a Spanish pronunciation guide.

This volume includes a full French-English and English-Frenchdictionary covering ingredients, dishes and methods of cooking, so youcan decode a menu, order a special dish or ask about a particularingredient. Also featured are a guide to French wine regions, aglossary of classic French sauces and a mini phrasebook to help youbook, order and enjoy your meal.'This book is a two-way dictionary serving up tips on how to speakgourmet while travelling... Perfect for Francophile foodies.'- The Good Book Guide