This symposium addresses global and cultural challenges within the linguistics of food, focusing on how taste (and other senses) is not simply a property of individuals or of foods, but rather becomes a contested and negotiated concept through lexical and embodied linguistic practices. In short, 'taste' is a fluid concept and has implications not only for the field of linguistics, but also across the sensory and social sciences. The symposium will bring together researchers working in four key areas within the linguistics of food: interactional food assessments, the semantics of taste, consuming identities and global food media. For instance, how might one individual's assessment of food be shared or treated as having greater authority or expertise over another? How are the sensory semantics of taste produced in different contexts: how do linguistic practices overlap with sensory practices? How do producers and consumers negotiate taste as an individual or shared, food-based or culturally-based concept? How do linguistic practices in various forms of digital and print food media become sites in which taste is contested in a globally shifting world? The symposium aims to engage researchers from broad cultural and international backgrounds while focusing on central concepts within the linguistics of food.
S151 detailed programme, click here
This symposium addresses global and cultural challenges within the linguistics of food, focusing on how taste (and other senses) is not simply a property of individuals or of foods, but rather becomes a contested and negotiated concept through lexical and embodied linguistic practices. In short, 'taste' is a fluid concept and has implications not only for the field of linguistics, but also across the sensory and social sciences. The symposium will bring together researchers working in four key areas within the linguistics of food: interactional food assessments, the semantics of taste, consuming identities and global food media. For instance, how might one individual's assessment of food be shared or treated as having greater authority or expertise over another? How are the sensory semantics of taste produced in different contexts: how do linguistic practices overlap with sensory practices? How do producers and consumers negotiate taste as an individual or shared, food-based or culturally-based concept? How do linguistic practices in various forms of digital and print food media become sites in which taste is contested in a globally shifting world? The symposium aims to engage researchers from broad cultural and international backgrounds while focusing on central concepts within the linguistics of food.
S151 detailed programme, click here
Room 1 AILA 2021 aila2021@gcb.nl
Sally Wiggins
Amy Van Der Heijden
Ali-Reza Majlesi
Cornelia Gerhardt
Sofia Rüdiger
Marie-Louise Brunner
Keri Matwick
Maren RunteTechnical Issues?
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