Culinary Linguistics -- Editorial page -- Title page -- LCC data -- Dedication page -- Menu -- Aperitivo -- Overview of the volume -- Food and language - language and food -- 1. Introduction -- 2. The study of food -- 2.1 Classic early literature -- 2.2 Second half of the 20th Century till today -- 3. Food and language - an overview -- 3.1 Comparative linguistics -- 3.2 Morphology and word formation -- 3.3 Syntax and grammar -- 3.4 Words and meaning -- 3.5 Spoken discourse -- 3.5.1 Analyzing dinner talk -- 3.5.2 Other spoken discourses -- 3.6 Food writing -- 3.6.1 Cookery books and recipes -- 3.6.2 Restaurant menus -- 3.6.3 Labeling food products -- 3.7 Mediated food discourse -- 4. Conclusion -- PRIMI PIATTI. Genres of food discourse -- When making pie, all ingredients must be chilled. Including you -- 1. Introduction -- 2. Food blogs as a sub-genre of CMC -- 3. The Food Blog Corpus (FBC) -- 4. Analysis -- 4.1 Lexical features -- 4.1.1 Special-purpose vocabulary (excluding verbs) -- 4.1.2 Verb use -- 4.1.3 Modification, evaluation and hedging -- 4.1.4 Reference to place and time -- 4.1.5 Non-standard lexis and spelling -- 4.2 Syntax -- 4.3 Audience address and audience involvement -- 5. Conclusion -- References -- Appendix -- Passionate about food -- 1. Introduction -- 2. A brief overview of TV cookery in the UK -- 2.1 The "personality system" -- 2.1.1 Jamie Oliver -- 2.1.2 Nigella Lawson -- 3. Jamie and Nigella performing food-talk -- 3.1 The DVDs -- 3.1.1 The paratexts -- 3.1.2 The titles -- 3.2 The talk -- 3.2.1 The introductions -- 3.2.2 Giving instructions -- 3.2.3 Interacting with the audience -- 3.2.4 Fillers versus fluency -- 3.2.5 Vague language -- 3.2.6 Expressing emotion -- 4. Conclusions -- References -- The addressee in the recipe -- 1. Introduction -- 2. Designing documents for a particular audience -- 3. Recipes.

4. Audience design in cookbooks -- 4.1 Cookbook for students -- 4.2 Cookbook for girls -- 4.3 Cookbook for people with health issues -- 4.4 'Mastering the art of French cooking' -- 5. Conclusion -- References -- Food for thought - or, what's (in) a recipe? -- 1. Introduction -- 2. One dish - two recipes -- 2.1 The history of the notion recipe -- 2.2 "Beef y-Stywyd" as in MS. Harl. 279, f. 6v -- 2.3 "Beef and ale stew" as presented by Jamie Oliver -- 3. Form and function: Two perspectives on one recipe -- 3.1 A formal comparison -- 3.2 A functional comparison -- 4. Results and conclusion: Same old, same old? -- References -- Online Sources: -- Recipes and food discourse in English - a historical menu -- 1. Hors d'oeuvre: Old English -- 2. Le.j. cours: Middle English -- 3. Le.ij. cours: Early Modern English -- 4. Le.iij. cours: Late Modern English -- 5. A review of courses -- 6. Vn sotelte: Apple pie across time -- 7. Room for dessert? -- References -- A note on the recipes -- The way to intercultural learning is through the stomach - Genre-based writing in the EFL classroom -- 1. Introduction -- 2. Theoretical framework -- 2.1 Intercultural learning and recipes as a locus of culture -- 2.2 The genre-based approach to foreign language text production -- 2.3 The language of recipes -- 2.3.1 Macro-structure -- 2.3.2 Micro-structure -- 2.3.2.1 Syntax -- 2.3.2.2 Lexis -- 3. Corpus of mirror texts -- 3.1 Macro-structure -- 3.2 Micro-structure -- 3.2.1 Syntax -- 3.2.2 Lexis -- 4. Classroom applications -- 4.1 Genre competence -- 4.2 Intercultural competence -- 4.3 Writing competence -- 5. Analysis of students' writing products -- 5.1 Linguistic features -- 5.1.1 Macro-structure -- 5.1.2 Micro-structure -- 5.1.2.1 Syntax -- 5.1.2.2 Lexis -- 5.2 Cultural elements -- 5.2.1 The origin of dishes -- 5.2.2 Etymological explanations -- 5.2.3 Occasions of consumption.

5.2.4 Comments on preparation effort -- 6. Conclusion -- References -- Recipe sources -- Appendix -- I. Corpus of mirror texts (MT) -- MT 1: Caesar Salad -- MT 2: Fantastic fish pie -- MT 3: Carrot pachadi -- MT 4: Spiced Pumpkin Soup with Bacon -- II. Corpus of student texts (ST) -- ST 1: Geheirate -- ST 2: Geheirate mit Specksauce - the Main thing is to eat well! -- ST 3: The saarländish Bubble & Squeak - Dibbelabbes -- ST 4: Delicious Dibbelabbes -- ST 5: Dibbelabbes -- ST 6: Dibbelabbes -- ST 7: Fried potatoes -- ST 8: German potato-heads with tasty sausage from Lyon -- ST 9: Schwenker -- ST 10: Traditional German "Currywurst" -- ST 11: Delicious "Maultaschen" -- ST 12: Box-Pickert - The delicious Eastern Westfalian speciality -- ST 13: The excellently flavoured gravy - Ghormey Sabzi -- ST 14: Torator -- ST 15: Filled wine leaves -- SECONDI PIATTI. Food and culture -- How permeable is the formal-informal boundary at work? -- 1. Introduction -- 2. Literature survey -- 3. Database and methodology -- 4. Food talk at boundaries -- 5. Food talk affects formality -- 6. Food talk indexes boundaries and informality -- 7. Conclusion -- References -- Appendix -- Transcription conventions -- Acknowledgement -- Comparing drinking toasts - Comparing contexts -- 1. Comparative ethnopragmatics and local constructions of 'us' and 'them' -- 2. Rituals of positive politeness -- 3. Georgian toasts -- 3.1 Drinking to wish God's grace -- 3.2 Communicating honor and artistry -- 4. Comparing toasts and their etiquette -- 4.1 Russian toasts -- 4.2 Swedish toasts -- 4.3 Foreigners' toasts -- 5. Conclusion: 'Doing difference' in intercultural encounters -- References -- The flavors of multi-ethnic North American literatures -- 1. Introduction: Spicing up the literary mainstream -- 2. "Lo que no mata, engorda" ("What doesn't kill you, makes you fat").

3. Chum Chum and Kitchen Indians -- 4. A simple recipe for making rice -- 5. Conclusion: Not a simple recipe -- References -- Men eat for muscle, women eat for weight loss -- 1. Introduction -- 1.1 Critical discourse analysis and hegemonic discourse -- 1.2 Previous research on discourses of food and gender -- 2. Data and methodology -- 3. Discourses of food (and gender) in Women's Health and Men's Health magazines -- 3.1 Eat good food… It makes you a better person -- 3.2 Food and control -- 3.2.1 Food and guilt -- 3.2.2 Food and morality -- 4. Construction of hegemonic gender identities -- 5. Conclusion -- References -- Appendix A: List of Magazines Included in the Analysis -- "Bon Appétit, Lion City" -- 1. What's in the name of a restaurant? -- 2. Singapore's linguistic market and the status of French -- 3. Foreign languages as added value -- 4. Meanings and motivations of French in business names -- 5. The corpus of shop signs and the sample of food retailers -- 6. Analysis and discussion of form and function -- 6.1 Forms of French in the names of food retailers -- 6.2 Functions of French in the names of food retailers -- 6.2.1 A French name for French food -- 6.2.2 A French name for Asian food -- 6.2.3 Using a French function word -- 7. Conclusions -- References -- Appendix A -- Talking about taste -- 1. Introduction -- 1.1 Language and the mind/brain -- 1.2 Describing object knowledge -- 1.3 Taste words in use -- 2. Discussion and conclusion -- References.