Course content: In this seminar, we will look at the English lexicon through the thematic lens of food and culinary discourse. We use food vocabulary as a way into key topics in lexicology: word formation, borrowing, etymology, semantic change, metaphor. The themes of language variation and cultural identity will also be included. Furthermore, the course examines how food words travel across languages and evolve in meaning, as well as how historical and social processes such as colonization, globalization, and cultural exchange can be studied through culinary terms.
Some of the topics we will cover in this course include food slang in Australia (e.g., words like brekkie, avo) and its formation, Yiddish loanwords in the Anglo-American culinary lexicon (such as bagel, lox, schmear) and the concept of heritage words, gendered and age-based ideologies in food-related language (e.g., girl dinner, man-sized meal), the influence of French and Italian cuisine on English culinary vocabulary, how colonial food histories are embedded in words like chai, curry, or sugar, and a lot more. This seminar will be served à la carte — with lexical variety, rich metaphor, and plenty of food for thought.