The Language of Food: Through the Lens of East Asian Films and Drama

1. Auflage 2024
ISBN: 978-1-032-25846-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 156 Seiten, Format (B × H): 156 mm x 234 mm

Reihe: Routledge Studies in East Asian Translation

The Language of Food: Through the Lens of East Asian Films and Drama invites readers into the fascinating world where food culture and language intersect, revealing how each dish communicates beyond mere taste.

Through East Asian films and television shows, this book uncovers the rich tapestry of 'food languages' embedded within East Asian cultures. Divided into three parts—Base, Ingredients, and Seasoning—this book provides a structured exploration of this phenomenon. The Base section offers philosophical and historical context, while the Ingredients section delves deeper into specific themes, using film examples to illustrate the nuanced communication inherent in food culture. Finally, the book is 'seasoned' with linguistic insights and a practical food words glossary, aiding readers in navigating the intricate verbal and cultural nuances at play. This illuminating resource goes beyond the realm of food itself, offering a profound understanding of how each dish carries its language, enriching communication and deepening cultural connections.

This book will captivate students and researchers of East Asian languages, media studies, film studies, Korean Wave studies, and anyone intrigued by the intricate relationship between food and language.

Zielgruppe

Academic, Postgraduate, and Undergraduate Advanced

Autoren/Hrsg.

Kiaer, Jieun

Kim, Loli

Calway, Niamh

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Sprachwissenschaft Fremdsprachenerwerb und -didaktik
• Geisteswissenschaften Theater- und Filmwissenschaft | Andere Darstellende Künste Filmwissenschaft, Fernsehen, Radio

Inhaltsverzeichnis

ACKNOWLEDGEMENTS

FIGURES

PROLOGUE

 

BASE

PREPARATION, SERVING, AND CONSUMPTION

ARTICULATING FOOD DISCOURSE

 

INGREDIENTS      

RICE

SWEET POTATO

NOODLES

Dumplings

STEW

SOUP

MEAT

VEG

FISH

KIMCHI

PICKLE         

TEA

DESERT

FUSION

Omurice and Yoshoku     

English Breakfast

Bread and Cake

Fried Chicken     

Cha Chaan Teng

Coffee      

Matcha Latte

 

SEASONING

LANGUAGE MATTERS     

Japanese

Chinese

Korean    

Diverse Forms and Words

 

FOOD WORD GLOSSARY

FILMOGRAPHY

LITERARY TEXTS

REFERENCES

Über Autor(innen)

Jieun Kiaer is YBM KF Professor of Korean Linguistics at the University of Oxford. She publishes widely in East Asian language and culture. Her research interests are wide-ranging, but she has a particular passion for studying multilingualism and multiculturalism through food. She has published extensively on this topic, with works such as Delicious Words (Routledge 2019) and Womanhood and Cooking in the Inner Chamber (with N.Calway 2023).

Loli Kim is a postdoctoral researcher at the Faculty of Asian and Middle Eastern Studies. Loli’s research on East Asian multimodal communication enables her to work across fields of linguistics, gesture, pragmatics, semantics, and food, and fashion, often through the lens of film and media. Her recent publications include winner of the Hendrick Hamel Prize 2023 Understanding Korean Film: A Cross-Cultural Perspective (2021, with Jieun Kiaer) and the forthcoming Interpreting Korean Film (2024). She is also Editor of Bloomsbury’s new series Foodscaping Asia.

Niamh Calway is a PhD researcher in the Faculty of Asian and Middle Eastern Studies at the University of Oxford. Niamh’s research focuses on the comparative history of East Asian food cultures and ethnographic projects relating to East Asian food in Europe. She co-authored the paper Translingual Journey of English Words and Methodological Suggestions (2022, with Jieun Kiaer and Hyejeong Ahn) and the monograph Womanhood and Cooking in the Inner Chamber (2023, with Jieun Kiaer).