著者紹介

内容

目次

1. Part 1: Introduction; 2. Introduction to Language and Food: The verbal and nonverbal experience (by Szatrowski, Polly E.); 3. Part 2: Process and structural organization; 4. Negotiating a passage to the meal in four cultures (by Beeman, William O.); 5. The structural organization of ordering and serving sushi (by Kuroshima, Satomi); 6. Part 3: Talking about the food while eating; 7. It's delicious!: How Japanese speakers describe food at a social event (by Noda, Mari); 8. Food and identity in Eegimaa and Wolof: We eat what we are (by Bassene, Mamadou); 9. Modality and evidentiality in Japanese and American English taster lunches: Identifying and assessing an unfamiliar drink (by Szatrowski, Polly E.); 10. Part 4: Experiences and stories related to food; 11. Food experiences and categorization in Japanese talk-in-interaction (by Koike, Chisato); 12. Repetition of words and phrases from the punch lines of Japanese stories about food and restaurants: A group bonding exercise (by Karatsu, Mariko); 13. Part 5: Talk about food with and among children; 14. Family mealtimes, yuckiness and the socialization of disgust responses by preschool children (by Wiggins, Sally); 15. Early experiences with food: Socializing affect and relationships in Japanese (by Burdelski, Matthew); 16. "I needa cut up my soup": Food talk, pretend play, and gender in an American preschool (by Sheldon, Amy); 17. Healthy beverages?: The interactional use of milk, juice and water in an ethnically diverse kindergarten class in Denmark (by Karrebaek, Martha Sif); 18. Author index; 19. Subject index; 20. Food names and descriptor index; 21. Commensality index