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Full Description
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 examples from film and television drama 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, food studies, and Korean Wave studies and anyone intrigued by the intricate relationship between food and language.
Contents
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 Yōshoku
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
