Food and Communication (incl Linguistics) by Ana Tominc
Routledge Handbook of Wine and Culture, 2022
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Food and Cooking on Early Television in Europe: Impact on Postwar Foodways, 2022
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Food and Cooking on Early Television in Europe: Impact on Postwar Foodways, 2022
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Routledge, 2022
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Social Semiotics, 2019
The popularisation of wine drinking was one of the most significant changes in British drinking c... more The popularisation of wine drinking was one of the most significant changes in British drinking culture in the 20th century, in terms of the increase in both the availability and acceptability of wine for the general population. Based on a discourse analysis of 35 years of Jane MacQuitty’s Saturday Times Wine Column (1982-2017), this paper argues that while wine has been discursively constructed as a drink of the many, the distinction traditionally associated with wine drinking in Britain remains. The data demonstrate how MacQuitty constructs wine through the media stylistically as everybody’s drink, while also constructing and maintaining a distinction between ‘us’ as an in-group whose wine knowledge and taste are distinct from ‘them’.
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Diskurse des Alimentären. Essen und Trinken aus kultur-, literatur- und sprachwissenschaftlicher Perspektive
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Food, Culture & Society. An International Journal of Multidisciplinary Research, Sep 2017
Food consumption has always been a deeply symbolic, identity-related issue. But contrary to the i... more Food consumption has always been a deeply symbolic, identity-related issue. But contrary to the intuitive assumption which links meat-free diets to peace-loving, left-leaning actors and ideologies, this article illustrates how a group of (German) neo-Nazis, Balaclava Küche (Balaclava Kitchen), appropriates vegan diet in their YouTube cooking videos. Using semiotic analysis supported by an interview with the group, we analyse the various ways in which cooking and food consumption are intertwined with their (everyday) politics of exclusion. We close the article by putting their attitude into a wider perspective, suggesting an ideal-typical model of how links between culture, nature and identity can be understood.
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Družboslovne razprave, Sep 2015
This article gives a brief historical overview of cooking programmes broadcast on TV
Ljubljana b... more This article gives a brief historical overview of cooking programmes broadcast on TV
Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the
famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a
children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of
these shows and demonstrate their thematic variation. I also place them in their historical
context, especially in terms of socialist television. Cooking shows, which were not only a
source of knowledge about new equipment, ingredients and cooking techniques, also
revealed to the audience during socialism a different lifestyle, tastes and manners, making
television one of the important contributors to the idea of the community, either as a class
or nation. Despite this, compared to contemporary cooking shows, the genre of the time
remains directed towards education, a feature generally not dissimilar to cooking shows
in non-socialist contexts.
KEYWORDS: cooking shows, socialism, television, Ivan Ivačič, Vegeta
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Družboslovne razprave, 2015
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Bable The Language Magazine, Feb 2015
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Discourse and Society (forthcoming)
Book Review of
Joshua J. Frye and Michael S. Bruner (eds), The Rhetoric of Food. Discourse, Mate... more Book Review of
Joshua J. Frye and Michael S. Bruner (eds), The Rhetoric of Food. Discourse, Materiality, and Power. New York and London: Routledge, 2012; xiv + 270 pp. US$ 130.00 (hbk).
Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley (eds), Culinary Linguistics. The Chef’s Special. Amsterdam & Philadelphia: John Benjamins, 2013; xvi + 347 pp. € 99.00 (hbk).
Polly E. Szatrowski (ed), Language and Food. Verbal and Nonverbal Experiences. Amsterdam & Philadelphia: John Benjamins, 2014; 318 pp. € 95.00 (hbk).
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Nutrition and Food Science – special issue Gastronomy in Food
The purpose of this study is to demonstrate the impact of global celebrity chefs and their discou... more The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia. Focusing this discourse study on cookbook topics only, the analysis demonstrates the relationship between the aspirations of local celebrity chefs for the food culture represented globally by global celebrity chefs, such as Oliver, and the necessity for a local construction of specific tastes. While the central genre of TV celebrity chefs remains TV cooking shows, their businesses include a number of side products, such as cookbooks, which can be seen as recontexualizations of TV food discourse. Hence, despite this study being limited to analysis of cookbooks only, it can be claimed that the findings extend to other genres. The analysis shows that local chefs aspire to follow current trends, such as an emphasis on the local and sustainable production of food as well as enjoyment and pleasure in the form of a postmodern hybrid genre, while on the other hand, they strive to include topics that will resonate locally as they aim to represent themselves as the "new middle class". Such an analysis brings new insights into the relationship between discourse and globalization as well as discourse and food.
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European Journal of Cultural Studies, 2014
The paper seeks to discuss the legitimation strategies of the two Slovene amateur celebrity chefs... more The paper seeks to discuss the legitimation strategies of the two Slovene amateur celebrity chefs (Luka Novaks and Valentina Smej Novak) and the consequent possible discursive transformation of the Slovene culinary identity. Using as a tool Van Leeuwen’s legitimation strategies, it seeks to understand the discursive construction of the chefs’ authority, i.e. how do they legitimise their call for a change in Slovene eating habits, focusing on the introductory texts found in their cookbooks. Second, it concludes that by doing this, they have not only tried to construct themselves as the new authorities in Slovene cooking, but also that they have advocated the new middle class taste as the only acceptable taste in Slovenia, i.e. the contemporary Slovene national cuisine. Their call for transformation, however, seems contradictory, as they on the one hand draw on tradition and expert authority, they at the same time refute this in order to be able to position themselves as equals to these authorities.
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This thesis examines the recontextualization and localization of global culinary discourse to Slo... more This thesis examines the recontextualization and localization of global culinary discourse to Slovenia after its independence from Yugoslavia in 1991 and its transition into a free market economy. Slovenia and its emerging celebrity chefs, Luka and Valentina Novak, are an example of the ‘local’, whereas the global is represented by the British celebrity chef Jamie Oliver. The study is based on culinary texts from Oliver and the Novaks’ cookbooks. However, ‘standard’ Slovene cookbook texts are also analysed with the aim of showing the difference between the previous educational role of cookbooks and the contemporary, increasingly edutaining role of the new ‘celebrity’ cookbooks.
This study is situated within critical discourse analysis and it generally draws on the methodological framework of the discourse-historical approach (‘DHA’) (Reisigl and Wodak 2001), but also combines this with theoretical insights from the dialectic-relational approach (Fairclough 2010, 1992, 2001 [1989]). Its underlying theoretical focus has been recontextualization, which is one of the salient concepts within ‘CDA’ (e.g. Wodak and Fairclough 2010; Chouliaraki 1998). The model of recontextualization that I presented in this thesis (based on the definition of discourse in ‘DHA’) enables me to show how global culinary discourse has been recontextualised from Britain to Slovenia, via, firstly, a translation of Jamie Oliver’s cookbooks, and secondly, via the production of an original local discourse.
The main claim of this thesis is that under the influence of global culinary discourse, local representations related to food and taste change, and so do cookbooks as genres. While recontextualization as translation results in appropriation of the text to the local circumstances in terms of genre conventions, branding opportunities, country-related representations (e.g. Italy) and the reconfirmation of the national identity, the second phase of recontextualisation reveals the characteristics of the locally produced discourse based on global characteristics. Compared to the ‘standard’ Slovene cookbooks, its ‘celebrity’ variant aims to reconstructs the national culinary identity via legitimation of the tastes of the new middle classes. Influenced by the global model, the Novaks’ tend to represent food and foodstuffs relying on characteristics found in advertising while social actors are often synthetically personified (Fairclough 1989). Likewise, various perspectives construct a seemingly democratisized discourse and disperse the top-down authority as found in ‘standard’ cookbooks.
Key-words: recontextualization, culinary discourse, globalization, lifestyle, Jamie Oliver, Slovenia, cookbooks
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Monitor ZSA, 2010
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Monitor ZSA, 2010
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Discourse Analysis and Sociolinguistics by Ana Tominc
Critical Discourse Studies, 11, 3, 2014
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Food and Communication (incl Linguistics) by Ana Tominc
Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the
famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a
children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of
these shows and demonstrate their thematic variation. I also place them in their historical
context, especially in terms of socialist television. Cooking shows, which were not only a
source of knowledge about new equipment, ingredients and cooking techniques, also
revealed to the audience during socialism a different lifestyle, tastes and manners, making
television one of the important contributors to the idea of the community, either as a class
or nation. Despite this, compared to contemporary cooking shows, the genre of the time
remains directed towards education, a feature generally not dissimilar to cooking shows
in non-socialist contexts.
KEYWORDS: cooking shows, socialism, television, Ivan Ivačič, Vegeta
Joshua J. Frye and Michael S. Bruner (eds), The Rhetoric of Food. Discourse, Materiality, and Power. New York and London: Routledge, 2012; xiv + 270 pp. US$ 130.00 (hbk).
Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley (eds), Culinary Linguistics. The Chef’s Special. Amsterdam & Philadelphia: John Benjamins, 2013; xvi + 347 pp. € 99.00 (hbk).
Polly E. Szatrowski (ed), Language and Food. Verbal and Nonverbal Experiences. Amsterdam & Philadelphia: John Benjamins, 2014; 318 pp. € 95.00 (hbk).
This study is situated within critical discourse analysis and it generally draws on the methodological framework of the discourse-historical approach (‘DHA’) (Reisigl and Wodak 2001), but also combines this with theoretical insights from the dialectic-relational approach (Fairclough 2010, 1992, 2001 [1989]). Its underlying theoretical focus has been recontextualization, which is one of the salient concepts within ‘CDA’ (e.g. Wodak and Fairclough 2010; Chouliaraki 1998). The model of recontextualization that I presented in this thesis (based on the definition of discourse in ‘DHA’) enables me to show how global culinary discourse has been recontextualised from Britain to Slovenia, via, firstly, a translation of Jamie Oliver’s cookbooks, and secondly, via the production of an original local discourse.
The main claim of this thesis is that under the influence of global culinary discourse, local representations related to food and taste change, and so do cookbooks as genres. While recontextualization as translation results in appropriation of the text to the local circumstances in terms of genre conventions, branding opportunities, country-related representations (e.g. Italy) and the reconfirmation of the national identity, the second phase of recontextualisation reveals the characteristics of the locally produced discourse based on global characteristics. Compared to the ‘standard’ Slovene cookbooks, its ‘celebrity’ variant aims to reconstructs the national culinary identity via legitimation of the tastes of the new middle classes. Influenced by the global model, the Novaks’ tend to represent food and foodstuffs relying on characteristics found in advertising while social actors are often synthetically personified (Fairclough 1989). Likewise, various perspectives construct a seemingly democratisized discourse and disperse the top-down authority as found in ‘standard’ cookbooks.
Key-words: recontextualization, culinary discourse, globalization, lifestyle, Jamie Oliver, Slovenia, cookbooks
Discourse Analysis and Sociolinguistics by Ana Tominc
Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the
famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a
children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of
these shows and demonstrate their thematic variation. I also place them in their historical
context, especially in terms of socialist television. Cooking shows, which were not only a
source of knowledge about new equipment, ingredients and cooking techniques, also
revealed to the audience during socialism a different lifestyle, tastes and manners, making
television one of the important contributors to the idea of the community, either as a class
or nation. Despite this, compared to contemporary cooking shows, the genre of the time
remains directed towards education, a feature generally not dissimilar to cooking shows
in non-socialist contexts.
KEYWORDS: cooking shows, socialism, television, Ivan Ivačič, Vegeta
Joshua J. Frye and Michael S. Bruner (eds), The Rhetoric of Food. Discourse, Materiality, and Power. New York and London: Routledge, 2012; xiv + 270 pp. US$ 130.00 (hbk).
Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley (eds), Culinary Linguistics. The Chef’s Special. Amsterdam & Philadelphia: John Benjamins, 2013; xvi + 347 pp. € 99.00 (hbk).
Polly E. Szatrowski (ed), Language and Food. Verbal and Nonverbal Experiences. Amsterdam & Philadelphia: John Benjamins, 2014; 318 pp. € 95.00 (hbk).
This study is situated within critical discourse analysis and it generally draws on the methodological framework of the discourse-historical approach (‘DHA’) (Reisigl and Wodak 2001), but also combines this with theoretical insights from the dialectic-relational approach (Fairclough 2010, 1992, 2001 [1989]). Its underlying theoretical focus has been recontextualization, which is one of the salient concepts within ‘CDA’ (e.g. Wodak and Fairclough 2010; Chouliaraki 1998). The model of recontextualization that I presented in this thesis (based on the definition of discourse in ‘DHA’) enables me to show how global culinary discourse has been recontextualised from Britain to Slovenia, via, firstly, a translation of Jamie Oliver’s cookbooks, and secondly, via the production of an original local discourse.
The main claim of this thesis is that under the influence of global culinary discourse, local representations related to food and taste change, and so do cookbooks as genres. While recontextualization as translation results in appropriation of the text to the local circumstances in terms of genre conventions, branding opportunities, country-related representations (e.g. Italy) and the reconfirmation of the national identity, the second phase of recontextualisation reveals the characteristics of the locally produced discourse based on global characteristics. Compared to the ‘standard’ Slovene cookbooks, its ‘celebrity’ variant aims to reconstructs the national culinary identity via legitimation of the tastes of the new middle classes. Influenced by the global model, the Novaks’ tend to represent food and foodstuffs relying on characteristics found in advertising while social actors are often synthetically personified (Fairclough 1989). Likewise, various perspectives construct a seemingly democratisized discourse and disperse the top-down authority as found in ‘standard’ cookbooks.
Key-words: recontextualization, culinary discourse, globalization, lifestyle, Jamie Oliver, Slovenia, cookbooks
Keywords: neuter gender, agreement, diminutives, Slovenian language, corpus, semantic differential