000 Culinary Linguistics The chef’s special Culture andCulture Language Use edited by Cornelia Gerhardt Maximiliane Frobenius Susanne Ley 10 John Benjamins Publishing Company Culinary Linguistics Culture and Language Use Studies in Anthropological Linguistics CLU-SAL publishes monographs and edited collections, culturally oriented grammars and dictionaries in the cross- and interdisciplinary domain of anthropological linguistics or linguistic anthropology. The series offers a forum for anthropological research based on knowledge of the native languages of the people being studied and that linguistic research and grammatical studies must be based on a deep understanding of the function of speech forms in the speech community under study. For an overview of all books published in this series, please see http://benjamins.com/catalog/clu Editor Gunter Senft Max Planck Institute for Psycholinguistics, Nijmegen Volume 10 Culinary Linguistics. The chef’s special Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley Culinary Linguistics The chef’s special Edited by Cornelia Gerhardt Maximiliane Frobenius Susanne Ley Saarland University John Benjamins Publishing Company Amsterdam / Philadelphia TM The paper used in this publication meets the minimum requirements of 8 the American National Standard for Information Sciences – Permanence of Paper for Printed Library Materials, ansi z39.48-1984. Library of Congress Cataloging-in-Publication Data Culinary Linguistics. The chef’s special / Edited by Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley. p. cm. (Culture and Language Use, issn 1879-5838 ; v. 10) Includes bibliographical references and index. 1. English language--Etymology. 2. English language--Terms and phrases. 3. Food-- Terminology. 4. Culture--Semiotic models. 5. Figures of speech. I. Gerhardt, Cornelia, editor of compilation. II. Frobenius, Maximiliane, editor of compilation. III. Hucklenbroich-Ley, Susanne, editor of compilation. PE1574.C85 2013 420.1’47--dc23 2013017136 isbn 978 90 272 0293 2 (Hb ; alk. paper) isbn 978 90 272 7171 6 (Eb) An electronic version of this book is freely available, thanks to the support of libraries working with Knowledge Unlatched. KU is a collaborative initiative designed to make high quality books Open Access for the public good. The Open Access isbn for this book is 978 90 272 7171 6. © 2013 – John Benjamins B.V. This e-book is licensed under a Creative Commons CC BY-NC-ND license. To view a copy of this license, visit https://creativecommons.org/licenses/by-nc-nd/4.0/. For any use beyond this license, please contact the publisher. John Benjamins Publishing Company · https://benjamins.com Für Chef Menu Aperitivo Maximiliane Frobenius Overview of the volume xiii Antipasti Cornelia Gerhardt Food and language – language and food 3 Primi Piatti Genres of food discourse Stefan Diemer & Maximiliane Frobenius When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse – a synchronic study of food blogs 53 Delia Chiaro Passionate about food: Jamie and Nigella and the performance of food-talk 83 Kerstin Fischer The addressee in the recipe: How Julia Child gets to join you in the kitchen 103 Jenny Arendholz, Wolfram Bublitz, Monika Kirner & Iris Zimmermann Food for thought – or, what’s (in) a recipe? A diachronic analysis of cooking instructions 119 Stefan Diemer Recipes and food discourse in English – a historical menu 139 Claudia Bubel & Alice Spitz The way to intercultural learning is through the stomach – Genre-based writing in the EFL classroom 157 Secondi Piatti Food and culture Janet Holmes, Meredith Marra & Brian W. King How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse 191 iii Menu Helga Kotthoff Comparing drinking toasts – Comparing contexts 211 Astrid M. Fellner The flavors of multi-ethnic North American literatures: Language, ethnicity and culinary nostalgia 241 Janet M. Fuller, Janelle Briggs & Laurel Dillon-Sumner Men eat for muscle, women eat for weight loss: Discourses about food and gender in Men’s Health and Women’s Health magazines 261 Stefan Karl Serwe, Kenneth Keng Wee Ong & Jean François Ghesquière “Bon Appétit, Lion City”: The use of French in naming restaurants in Singapore 281 Carrie A. Ankerstein & Gerardine M. Pereira Talking about taste: Starved for words 305 Dolci Bibliography 319 Index 345 This volume has been prepared for Neal R. Norrick on the occasion of his 65th birthday.1 Neal R. Norrick holds the Chair of English linguistic at the English depart- ment of Saarland University, where he has spent most of his career. He received his doctorate from the University of Regensburg in 1978 and taught English linguistics at a number of German universities (Würzburg, Kassel, Hamburg, and Braunschweig) as well as at Northern Illinois University. His research focuses on spoken English, with a particular attention to narrative as well as verbal humor, and is rooted in the wide field of pragmatics. His mono- graphs include Conversational Joking: Humor in Everyday Talk and the popular Conversational Narrative, which has recently been reprinted in paperback edition. He co-edited a handbook on phraseology and volumes on the Foundations of Pragmatics and on Humor in Interaction, which has also seen a reprint in paper- back. After many years as Special Issues Editor, he is now Co-Editor in Chief of the Journal of Pragmatics. He also serves on the Consultation Board of the Inter- national Pragmatics Association (IPrA) as well as on the editorial boards of a number of journals from the fields of pragmatics and humor studies (e.g. Text and Talk and Humor). In this millennium only, he has published more than 50 articles in peer- reviewed journals and edited volumes reflecting his manifold interests in language in use, its forms and functions, including topics as diverse as conjunctions, inter- jections, pragmatic markers, tellability, swearing, remembering, listener prac- tices, similes, scripted performances, laughter, conflict, and the construction of identities in talk. Uniting his two passions, language and cooking, he has worked on recipes as early as 1983. His recent addition to the field of culinary linguistics is on “Conversational recipe telling” (2011). The articles in this volume were written and assembled as a token of gratitude and affection for our teacher, mentor and colleague. 1. We would like to thank the student helpers of English linguistics, above all Isabel Schul and Daniel Recktenwald, for their help, and also our colleagues at the English department of Saarland University and everybody else for not “spilling the beans.” Aperitivo Overview of the volume Maximiliane Frobenius Saarland University The present volume contains a collection of original research articles from mul- tiple disciplines, revolving around the common theme of language and food and the manifestation of the two within their cultural framework. This section gives a brief overview of the general structure of the volume and of the individual contributions. Similar to the intricate task of composing a four course meal for invited guests, the assembling of an edited volume demands a sense of “what goes together.” The metaphor of the menu serves as the vehicle for the order of contri- butions: we start with an introduction to the whole field of research (Antipasti), move on to contributions in the form of original research articles (Primi Piatti and Secondi Piatti), and close with a bibliography of language and food (Dolci). The first set of articles, Primi Piatti, has been grouped together for its clear focus on language as it is used in specific genres whose main themes are food related. These encompass both spoken and written genres in both electronically mediated settings and printed or even hand-written documents. The second set, Secondi Piatti, represents research on food related language use within specific cultural settings, where it represents a tool to shape and construct the context it is situated in. These contexts range from the perpetuation of gender roles, controlling the degree of formality in a work setting, or expressing a commercial register through the naming of businesses. Thus, we might say that the Primi Piatti contributions work from a more specifically linguistic perspective, or a micro-level analysis, compared to the Secondi Piatti studies, which take a macro-level stance in that they investigate phenomena of the cultural setting and therefore go beyond a purely linguistic analysis. Gerhardt’s introduction to this volume, our mouthwatering Antipasti, repre- sents an extensive review of the literature revolving around food and food practices. It begins with the interdisciplinary study of food in various fields and subsequently closes in on the more focused description of language studies pertaining to food and its discourses. Primi Piatti is headed by Diemer and Frobenius, “When making pie, all ingre- dients must be chilled. Including you”: Lexical, syntactic and interactive features xi Maximiliane Frobenius in online discourse – a synchronic study of food blogs. This study of food blogs illuminates the written CMC (computer-mediated communication) genre using a hybrid approach. The qualitative analysis of addressee directed language con- firms the primarily interactive character of the genre blog. The quantitative study of the Food Blog Corpus (FBC) is the basis for a lexical and syntactic analysis, which provides information