Relevant bibliographies by topics / Gastronomic discourse

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Gastronomic discourse'

Author: Grafiati
Published: 28 May 2022
Last updated: 30 July 2025

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Journal articles on the topic "Gastronomic discourse"

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Hafu, Tetiana, and Iryna Osovska. "THE MENTAL RESOURCE OF MODERN ENGLISH GASTRONOMIC ADVERTISING DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 831-832 (2021): 18–34. http://dx.doi.org/10.31861/gph2021.831-832.18-34.

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The article presents the results of the study and comparison of the mental resource of two types of modern English gastronomic discourse – modern gastronomic advertising discourse and modern gastronomic advertising aesthetic discourse. The basic constituents of the conceptual systems of modern English gastronomic advertising and aesthetic discourses – discourse concepts-autochthons, as well as system connections between them, are statistically verified with the help of quantitative methods in linguistics. The reproduction of the established features of the concept systems in cognitive maps has
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Zhuchkova, Elena V., Anna A. Shageeva, and Svetlana A. Ivanova. "AUDIOVISUAL TRANSLATION OF GASTRONOMIC DISCOURSE (ILLUSTRATED BY JAMIE OLIVER’S COOKING SHOWS TRANSLATIONS FROM ENGLISH INTO RUSSIAN)." Sovremennye issledovaniya sotsialnykh problem 14, no. 3 (2022): 254–69. http://dx.doi.org/10.12731/2077-1770-2022-14-3-254-269.

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The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research.
 Purpose. The study aims to f
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Hafu, Tetiana. "CONCEPTSYSTEM OF MODERN ENGLISH GASTRONOMY ADVERTISING AESTHETIC DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 833 (December 2021): 25–31. http://dx.doi.org/10.31861/gph2021.833.25-31.

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The article presents a study that allowed us to construct a cognitive map of modern English gastronomic advertising aesthetic discourse. The main features in the understanding of gastronomic advertising discourse by the representatives of the English-speaking community – gourmet aesthetes are analyzed. The research material for the modern English gastronomic advertising aesthetic discourse was the gastronomic Internet texts of the social network Instagram, which contained a particularly expressive specific aesthetic component. It is established that the mental framework of the cognitive space
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Калмыкова, Дарья. "TO QUESTION OF STUDYING GLUTTON DISCOURSE." Bulletin of the Donetsk National University. Series D: Philology and Psychology 2 (June 2, 2024): 111–20. https://doi.org/10.5281/zenodo.11429215.

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The article deals with general principles of parameterization of texts belonging to the glutton discourse. It should be pointed out, that as an integral component of culture, gastronomic vocabulary reflects linguistic and cultural features of the language. This study relevance is accounted for by role of glutton discourse in modern society, where speakers of different languages with different cultural archetypes have their own preferences in field of gastronomy, which are expressed in a specific gastronomic dictionary that attributes national characteristics to each of them. The analysis of th
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Usmanova, A., N. Ypyshova, and M. Tupchiboeva. "French Gastronomic Culture and the Possibilities of Translating the Vocabulary of the Gastronomic World." Bulletin of Science and Practice 10, no. 7 (2024): 547–50. http://dx.doi.org/10.33619/2414-2948/104/66.

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The focus of this article is on a type of discourse that is central to any culture — the gluttonous discourse (gastronomic discourse), which aims to achieve communication in relation to historical, religious-ethnic and other aspects of the eating process between different peoples. Intercultural communication and translation are challenged by differences in established gastronomic norms. The techniques translators encounter when translating gluttonous texts are discussed in this article.
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Yurina, E. A., and A. V. Baldova. "Gastronomic Metaphor in Russian Linguocultural Discourse." Yazyk i kul'tura, no. 50 (June 1, 2020): 152–69. http://dx.doi.org/10.17223/19996195/50/11.

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Marinashvili, M. D., L. R. Kokkina, and D. S. Polshchyna. "FRENCH-LANGUAGE GASTRONOMIC DISCOURSE: LINGUOPRAGMATIC ASPECT." Writings in Romance-Germanic Philology, no. 1(48) (July 5, 2022): 73–85. http://dx.doi.org/10.18524/2307-4604.2022.1(48).259814.

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This paper presents an integrated investigation of verbal and nonverbal components of the restaurant menu as gastronomic discourse special speech genre in terms of their pragmatic function. The study is based on texts of Paris restaurants online menus. The structure that contributes to the implementation of the menu informative function is analyzed. The design of the menu, notably, font, color, background, images of ready dishes significantly enhances its influential power. Morphological and syntactic features of the menu are related primarily to its main – informative – function and mainly no
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ДОРЖИЕВА, Г. С. "Taste accents in modern gastronomic discourse." Vestnik of North-Eastern Federal University, no. 1(87) (March 31, 2022): 56–65. http://dx.doi.org/10.25587/svfu.2022.84.31.006.

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Аннотация. Гастрономический дискурс определяется как особый вид коммуникации, который связан с характеристикой состояния пищевых продуктов и процессами их потребления. Термин «гастрономический дискурс» соотносится с терминами, именующими другие виды дискурсов (политическим, религиозным, юридическим, медицинским и пр.). Цель статьи ‒ раскрытьоценочно-концептуальную природу стратегий гастрономического дискурса и установить способы реализации аксиологических стратегий прагмонимов, обосновывающих и продвигающихактуально значимые смыслы, мотивированных вкусовыми регистрами продукта. Актуальность ис
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Ugli, Azzamov Yusufjon Radjaboy. "Gastronomic discourse: linguoculturological and translation aspects." ACADEMICIA: An International Multidisciplinary Research Journal 11, no. 8 (2021): 62–66. http://dx.doi.org/10.5958/2249-7137.2021.01773.0.

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Vildanova, Guzel Agzamovna, and Natalia Matilde Bertuol. "Euphemisation of English-Language Gastronomic Discourse." Filologičeskie nauki. Voprosy teorii i praktiki, no. 1 (January 2023): 265–70. http://dx.doi.org/10.30853/phil20220732.

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Dissertations / Theses on the topic "Gastronomic discourse"

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Кужель, О. В. "Англо-українські переклади дескрипцій смакових відчуттів (на матеріалі сучасної англомовної прози)". Master's thesis, Сумський державний університет, 2019. http://essuir.sumdu.edu.ua/handle/123456789/76579.

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відчуттів людини. Було здійснено теоретичне обґрунтування та аналіз англо-українських перекладів дескрипцій смакових відчуттів (на матеріалі сучасної англомовної прози). Нами було зазначено, що категорія смаку відіграє в житті людини важливу роль. Також були виділені та проаналізовані на прикладах функції, які виконуються лексикою, що представляє концептосферу «їжа» в художньому тексті. Як основний елемент повсякденності, кухня стає предметом окремого аналізу в роботах по вивченню культури будь-якої нації чи іншої розвиненої культурної спільності. Мета: теоретично обґрунтувати та проаналі
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Metzger, Jonathan. "I köttbullslandet : Konstruktionen av svenskt och utländskt på det kulinariska fältet." Doctoral thesis, Stockholms universitet, Ekonomisk-historiska institutionen, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-535.

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The purpose of this doctorate thesis is to investigate the historical discursive construction of swedishness and foreignness in the Swedish culinary field, primarily during the period of 1900-1970, and to relate the changes in the articulation of these concepts to the overarching ideological shifts during this time-period. To achieve this objective a conceptual apparatus inspired by cultural studies, discourse analysis and rhetorical analysis is employed upon the primary material, which consists of Swedish- and foreign-signified cookbooks published in Sweden during the period of 1600-1970. It
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Fusté, Forné Francesc. "Food Journalism: Building the discourse on the popularization of gastronomy in the twenty-first century." Doctoral thesis, Universitat Ramon Llull, 2017. http://hdl.handle.net/10803/404567.

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El periodisme gastronòmic és una tipologia de periodisme especialitzat que consisteix en la narració de la gastronomia. Aquesta tesi té com a objectiu estudiar la importància de la gastronomia en la premsa diària durant el període 2005-2015 a Catalunya i Espanya, amb una perspectiva comparativa per al cas dels Estats Units. El treball empíric realitzat inclou l’anàlisis de cinc diaris (El Mundo, El País, El Periódico, La Vanguardia i The New York Times) i està basat en l’estudi de 6,189 articles periodístics. S’ha portat a terme una metodologia tant quantitativa com qualitativa amb l’objectiu
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Shields-Argelès, Christy L. "Du discours au récit : approche comparative du rapport entre alimentation et constructions identitaires en France et aux États-Unis." Paris, EHESS, 2012. http://www.theses.fr/2012EHES0013.

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Cette thèse est une étude comparative recourant à des méthodologies quantitatives et qualitatives pour explorer la relation entre alimentation et identité en France et aux États-Unis. Elle s’appuie en particulier sur deux notions théoriques : discours et récit. Dans la première partie, nous identifions et analysons un discours gastronomique en France et un discours nutritionnel aux États-Unis à partir de données collectées au cours de deux séries de questions ouvertes concernant le « eating well » aux États-Unis et le « bien manger » en France. Ces questions faisaient partie d'un questionnaire
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Aubertin, Marie-Noëlle. "La quête identitaire des livres de chef : la transformation du discours gastronomique québécois en parole originale." Mémoire, 2010. http://www.archipel.uqam.ca/2920/1/M11371.pdf.

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Lorsque les chefs cuisiniers passent à l'écriture, le livre de cuisine se personnalise et s'articule autour d'un point de vue de praticien de la nourriture pour devenir livre de chef. Ce phénomène est nouveau au Québec et se confirme avec la publication du livre de Daniel Vézina, Ma route des saveurs au Québec (2001) bientôt suivi par ceux de Diane Tremblay, Un privilège à votre table (2004) et de Martin Picard, Restaurant Au pied de cochon: l'album (2006). Cet usage se détache des conditions matérielles de réalisation associées traditionnellement au livre de recettes, bien qu'il en conserve q
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Books on the topic "Gastronomic discourse"

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Françoise, Hache-Bissette, and Saillard Denis, eds. Gastronomie et identité culturelle française: Discours et représentations, XIXe-XXIe siècles. Nouveau monde, 2007.

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J, Hinz Evelyn, ed. Diet and discourse: Eating, drinking, and literature. University of Manitoba, 1991.

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Karin, Becker, and Leplatre Olivier, eds. Ecritures du repas: Fragments d'un discours gastronomique. Lang, 2007.

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Le discours gastronomique francais (Collection Archives). Julliard ;, 1998.

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Santich, Barbara, Bryce Evans, Bryce Evans, Albena Shkodrova, Malcolm Purinton, and Barbara Santich. Eating in Eighteenth-Century Provence. Bloomsbury Publishing Plc, 2023. http://dx.doi.org/10.5040/9781350334342.

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We have two cuisines in France, that of the north and that of the south’, boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources em
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Of dishes and discourse: Classical Arabic literary representations of food. Curzon, 2000.

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Nadeau, Carolyn A. Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain. University of Toronto Press, 2018.

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Pratiques et Discours Alimentaires en Mediterranee de l'Antiquite a la Renaissance: Actes du 18e Colloque de la Villa Kerylos a Beaulieu-Sur-Mer les 4, 5 and 6 Octobre 2007. Peeters Publishers & Booksellers, 2008.

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Book chapters on the topic "Gastronomic discourse"

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Meiner, Carsten. "De la gastro-critique littéraire féministe : « Aie le courage de te servir de ta propre nausée »." In Le banquet des Belles Lettres. Presses universitaires Blaise-Pascal, 2025. https://doi.org/10.4000/13hzx.

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Cet article considère la littérature française comme un contre-discours face à l’idéalisation de la gastronomie française par elle-même. Ce postulat est tout d’abord étayé par un argument théorique, la double topologie littéraire. Cette notion envisage la manière dont la littérature met en scène les dimensions conventionnelles et normatives d’un repas et comment la littérature formule des critiques spécifiquement historiques de ces mêmes dimensions normatives. L’article se focalise ensuite sur un élément spécifique, le sentiment de nausée féminine, chez Molière, Flaubert et Duras. Par-delà l’é
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"Drink, Eat, and Write: Saint-Amant’s Gastronomic Discourse." In The Shape of Change. BRILL, 2002. http://dx.doi.org/10.1163/9789004485990_009.

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Tang, Siufu, and Isaac Yue. "1. Food and the Literati: The Gastronomic Discourse of Imperial Chinese Literature." In Scribes of Gastronomy. Hong Kong University Press, 2013. http://dx.doi.org/10.1515/9789888180967-002.

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Huang, Su-ching. ""We Just Cooked Chinese Food!": Gastronomic Mobility and Model Minority Discourse in David Wong Louie's Novel The Barbarians Are Coming." In Mobile Homes. Routledge, 2020. http://dx.doi.org/10.4324/9781003061960-4.

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Andrejuk, Katarzyna. "Ukrywany resentyment czy pozorna radykalizacja? Postawy wobec imigrantów w internetowych dyskusjach o przedsiębiorcach etnicznych." In Rzeczywistość i zapis. Problemy badania tekstów w naukach społecznych i humanistycznych. Wydawnictwo Uniwersytetu Łódzkiego, 2016. http://dx.doi.org/10.18778/7969-659-8.13.

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The article examines attitudes towards immigrant entrepreneurs working in the gastronomy sector, which are expressed on Internet forums. In the reconstructed discourses the negative stereotype of an ethnic entrepreneur prevails. Internauts seem to construct two kinds of parallel conflicts: the division between Poles and foreigners and the corresponding division between homely provincial Poland and inhabitants of big cities. The content of Internet forums is characterized by the escalation of radicalized messages and opinions; such individuals are usually marginalized in the dominant media disc
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Oliveira-Brochado, Fernando. "Excellent Cuisine Worth a Detour." In Building Consumer-Brand Relationship in Luxury Brand Management. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4369-6.ch006.

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Luxury restaurants are expected to offer outstanding culinary talent and expertise; be authentic, creative and consistent; and provide exciting quality food. Currently, culinary art discourses include a social dimension in which social networking sites are used to share gastronomic experiences and check recommendations. User-generated reviews are thus an intersection of participatory culture and ‘foodie' discoures. This study's main objective was to examine this phenomenon by analysing web reviews to identify the expressive dimensions that describe guests' experiences. Mixed-method content ana
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Fokina, Svetlana. "TANGO AS THE EPISTEME OF LATIN AMERICAN CULTURAL UNIVERSUM IN THE POETIC FANTASY OF THE RUSSIAN EMIGRANT POET ANDREI SHIRIAEV." In Integration of traditional and innovation processes of development of modern science. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-021-6-2.

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The relevance of the lifted problem is caused as the interest of a modern philological thought in a phenomenon of the writer emigrant, and attention in aspects of Dionysian attitudes of literary artists. In the article research search is directed to studying of A. Shiryaev's interpretation of the tango phenomenon as the semiosis of passion and the epistem of Argentine culture. The open process represents at this stage the knowledge of the poetic heritage of the modern emigrant poet A. Shiryaev and requires close attention. The subject of analysis was the process of a mythologization by poetic
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Guéraiche, William. "Histoire(s) de la diplomatie culturelle française." In Histoire(s) de la diplomatie culturelle française. Éditions de l'Attribut, 2024. http://dx.doi.org/10.3917/attri.chaub.2024.01.0488.

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Les Émirats arabes unis forment un bon cadre d’étude de la diplomatie culturelle au début du xxi e siècle. Celle-ci peut être tout d’abord appréhendée comme un discours élaboré à Paris. Elle agrège des éléments disparates, de l’utilisation d’icônes comme le Louvre et la Sorbonne à la gastronomie, dont le Service de coopération et d’action culturelle est supposé assurer la coordination. Ses relations étroites avec la diplomatie économique créent des ambiguïtés quant à sa finalité. Une des manières de comprendre cette dernière est de renverser la perspective, de voir à partir du terrain en l’occ
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Platts, Ellen J. "Envisioning Sustainable Futures." In Heritage and Democracy. University Press of Florida, 2023. http://dx.doi.org/10.5744/florida/9780813069623.003.0012.

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This chapter discusses how membership in the UNESCO Creative Cities Network (UCCN) presents opportunities and challenges for enhancing democratic participation in sustainable development focused on culture in urban areas. It presents a discourse analysis of documents from the 15-plus year history of the UCCN, including the 2001 Universal Declaration on Cultural Diversity and the management documents for the program. Through this analysis, this chapter draws out two distinct definitions of “cultural diversity” embedded within the UCCN, one focused on pluralistic participation and decision-makin
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Seligmann, Linda J. "To Be Strong and Healthy." In Quinoa. University of Illinois Press, 2023. http://dx.doi.org/10.5622/illinois/9780252044793.003.0007.

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This chapter highlights the voices, aesthetics, and activities of women with respect to quinoa and also how and why their perspectives are often ignored. Analysis of brochures, documents, and advertisements promoting, and branding quinoa also shows why, internationally, certain properties of quinoa and quinoa preparation have gained in popularity and how ideologies about Peru’s Indigenous people shape their discourse and content. New ways of thinking about and preparing quinoa have circulated, but how people interact with food is underpinned by their views of what is healthy, good for the body
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Conference papers on the topic "Gastronomic discourse"

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Ivashchenko, Yana S. "Gastronomic Culture In Russian Internet: Discoursive Semantic Analysis." In Joint Conferences: 20th Professional Culture of the Specialist of the Future & 12th Communicative Strategies of Information Society. European Publisher, 2020. http://dx.doi.org/10.15405/epsbs.2020.12.03.66.

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