ALT flyer for the Bayreuth food and language lectures with 4 different donut drawings on it October 25, 12:30-13:30 (CEST): Anna Islentyeva (University of Innsbruck) A Comparative Analysis of Femininity and Masculinity in Food and Beverage Advertising November 29, 12:30-13:30 (CET): Ariana Gunderson (Indiana University Bloomington) Veganizing Language: Strategies for Plant-based Legibility in Germany December 20, 12:30-13:30 (CET): Marlén Izquierdo (Universidad del País Vasco) Cooking and Language in English and Spanish: Exploring the Communicative Function(s) of Online Food Descriptions with the CLANES Corpus January 31, 12:30-13:30 (CET): Loukia Lindholm (Åbo Akademi University) Constructing the Authentic in User-generated Online Reviews of Ethnic Restaurants

ALT The BaFoLa post for Marco Bagli's talk featuring a donut and the abstract. The lexicon of taste in English is often thought to be lacking, vague and ambiguous, and this observation has led some scholars to argue that the chemical senses (taste and smell) are vestigial in Homo sapiens. Recent linguistic evidence coming from non-Indo-European languages suggests that this dearth of lexical items is not a reflection of a poor cognitive ability to conceptualise gustatory experience, rather it is more likely to be related to cultural and language-specific preoccupations. This presentation aims at investigating English lexical items that describe gustatory sensations, so to answer the following questions: How do English speakers conceptualise and convey information about taste? The results were obtained by applying different methodologies. Firstly, I carried out a free-listing task in a population of native speakers, which allowed me to elicit gustatory lexical items stored in long-term...

ALT BaFoLa poster with a donut Michael Chesnut (Hankuk University of Foreign Studies) A Survey of English on Flavored Milk Cartons in South Korea: From ‘Bling Bling’ and ‘Cheongdo Persimmon Milk’ to ‘My Style, My Life, My Milk’ This presentation examines the use of English on flavored milk product cartons in South Korea, and discusses the implications of these language practices on larger issues regarding language in Korea and beyond. I demonstrate that within the milk carton linguistic landscape of Korea English functions not just as a foreign language, but the foreign language of Korea (Park, 2009) used to represent many different foreign nations and regions, and that English use in general can range from being the dominant language of marketing to being almost non-existent, and that English can have an informative or directive role on this packing as well. Further, I discuss how the shape of milk cartons affords certain mirror-like bilingual writing practices with Korean and English.

ALT BaFoLa poster for Martha Sif Karrebæk's (University of Copenhagen) talk on "Danish Food from a Linguistic Ethnographic Perspective: A Retrospective Look at Food and Language Work". The poster features a donut with blue icing and sugar sprinkles. The text of the abstract reads: I came into food and language a little unprepared and with little institutional support, but it turned out to be a very rich field and I have engaged with it for about 20 years – although always ‘on the side’, never as my main focus and currently not at all. In this presentation I will give a quick overview of my main insights and my main focal food areas – rye bread, pork and herring – which we can subsume under the headline of “Danish food”. I will also talk about why this is interesting and what my linguistic ethnographic approach adds to this. There will be time for a discussion following the presentation. The poster also states the names of the organizers: S. Rüdiger & S. Mühleisen, University of Bayreuth

ALT BaFoLa poster with a donut and the abstract for Ursula Kania's talk: The vast majority of cookbooks contain recipes that produce two or more servings, implying that the meal will be shared with a partner, friends, and/or family. An exception to this rule can be found in cookbooks for one, some of which are targeted specifically at single women. Focusing on eight American cookbooks for one, published between 1990 and 2018, this talk explores how representations of single cooks and cooking for one both reproduce and challenge hegemonic femininity and stereotypes about female singleness. Drawing on previous work and analytical tools from cultural studies, culinary linguistics, as well as critical discourse analysis (CDA), key themes and discourses will be discussed, ranging from the heteronormative framing of ‘culinary prowess’ as a means to attract a male partner to ‘cooking for one’ as a potentially emancipatory and radical act of self-care.