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

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.

Autorentext

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 Niamh Calway 2023).

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

Klappentext

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.

Inhalt

LIST OF FIGURES

ACKNOWLEDGEMENTS

PROLOGUE

BASE

PREPARATION, SERVING, AND CONSUMPTION

ARTICULATING FOOD DISCOURSE

INGREDIENTS

RICE

Mapping East Asian Rice Stories

Scorched Rice and Rice Porridge

Cooking Rice

Eating Rice

SWEET POTATO

NOODLES

Food = Love, Intimacy, and Sex

Ramen and Ramyeon Are Not the Same

DUMPLINGS

STEW

SOUP

MEAT

VEG

FISH

KIMCHI

PICKLE

TEA

DESSERT

FUSION **

Omurice and Yshoku

English Breakfast

Bread and Cake

Fried Chicken

Cha Chaan Teng

Coffee

SEASONING

LANGUAGE MATTERS

Japanese

Chinese

Korean

Diverse Forms and Words

FOOD WORD GLOSSARY

FILMOGRAPHY

REFERENCES