Chinese, food and menus

Yao Yao; Qi Su

doi:10.4324/9781315625157-6

Chinese, food and menus

Research output: Chapter in book / Conference proceeding › Chapter in an edited book (as author) › Academic research › peer-review

Abstract

This chapter will provide an overview of the research on the language of food and menus in Chinese. The discussion will focus on the Chinese language of food from different perspectives, ranging from the historical and geolinguistic study of food names, the lexical semantics of eating verbs and the metaphorical meanings in the food-related lexicon to the implicit information encoded in Chinese menus. The diversity and vitality of this line of research, as demonstrated in this chapter, should encourage more contributions to this largely uncharted area in the future.

Original language	English
Title of host publication	The Routledge Handbook of Chinese Applied Linguistics
Publisher	Taylor and Francis - Balkema
Pages	81-91
Number of pages	11
ISBN (Electronic)	9781317231158
ISBN (Print)	9781138650732
DOIs	https://doi.org/10.4324/9781315625157-6
Publication status	Published - 1 Jan 2019

ASJC Scopus subject areas

Arts and Humanities(all)
Social Sciences(all)

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10.4324/9781315625157-6

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Chinese, food and menus

Abstract

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