Chinese, food and menus

Yao Yao, Qi Su

Research output: Chapter in book / Conference proceedingChapter in an edited book (as author)Academic researchpeer-review


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 languageEnglish
Title of host publicationThe Routledge Handbook of Chinese Applied Linguistics
PublisherTaylor and Francis - Balkema
Number of pages11
ISBN (Electronic)9781317231158
ISBN (Print)9781138650732
Publication statusPublished - 1 Jan 2019

ASJC Scopus subject areas

  • Arts and Humanities(all)
  • Social Sciences(all)


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