Description
As societies across the globe are becoming increasingly interwoven at an unprecedented speed and across an impressive scope, so too is the world of food, allowing the English language to develop an ever-widening culinary vocabulary. This book examines the lives of such words in today’s discourse on eating and drinking, focusing on foreign - particularly East Asian - influences on culinary terms in English, and how words are born and evolve in a modern transcultural environment. Through the lens of culinary words, this book demonstrates that foreign-origin and hybrid words, previously considered marginal, have become a main source of new imports into our daily lexicon.
With case studies from Japan to Mongolia, Hong Kong to Korea, China to Vietnam, and beyond, this book examines how more and more words are becoming borderless and forming their own new global identities. By showcasing some lesser-known regional cuisines, alongside staple dishes that many of us already know and love, this book offers a wide range of examples in order to illustrate the metamorphosis of the manner in which we engage with food words.
This book will be of interest to general readers, as well as those who are engaged in East Asian studies, English linguistics, intercultural communication studies, translation studies, and lexicography.
Table of Contents
Table of Contents
List of figures
List of tables
Preface
Acknowledgements
Introduction
Chapter 1. Food words as translingual words
Chapter 2. Early encounters: first-generation food words
Chapter 3. Fusion, localisation, and hybridity: second-generation food words
Chapter 4. Globalisation and social media: the global food words
Chapter 5. New words as cultural capital
Bibliography
Index
