Toronto, ON M3J 1P3
In recent years, culinary linguistics, or ‘the language of food’ (Jurafsky 2014), has attracted the attention of scholars, with an increasing number of publications on the topic (e.g. Gerhardt et al. 2013; Szatrowski 2014; Matwick and Matwick 2014; Diederich 2015; Caballero 2017). The focus, however, has been mostly on Indo-European languages and food from Western cultures, although Szatrowski (2014) is a notable exception. At this conference, we will turn our attention to the language of Japanese food.
The conference aims to provide a venue to foster interactions among researchers with different specializations, collectively considering what aspect of language use can be revealed by examining a genre-specific language, in this case, the language of Japanese food.
Dr. Masako Hiraga (Rikkyo University)
Dr. Polly Szatrowski (University of Minnesota)
Dr. Natsuko Tsujimura (Indiana University)
Kiyoko Toratani, York University
Mitsuaki Shimojo, University at Buffalo, The State University of New York