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The Language of Food: Through the Lens of East Asian Films and Drama invites readers into the fascinating world where food culture and language intersect, revealing how each dish communicates beyond mere taste.
Jieun Kiaer is YBM KF Professor of Korean Linguistics at the University of Oxford. She publishes widely in East Asian language and culture. Her research interests are wide ranging, but she has a particular passion for studying multilingualism and multiculturalism through food. She has published extensively on this topic, with works such as Delicious Words (Routledge 2019) and Womanhood and Cooking in the Inner Chamber (with Niamh Calway 2023). Loli Kim is a postdoctoral researcher in the Faculty of Asian and Middle Eastern Studies at the University of Oxford. Loli's research on East Asian multimodal communication enables her to work across fields of linguistics, gesture, pragmatics, semantics, food, and fashion, often through the lenses of film and media. Her recent publications include the 2023 winner of the Hendrick Hamel Prize Understanding Korean Film: A Cross-Cultural Perspective (2021, with Jieun Kiaer) and the forthcoming Interpreting Korean Film (2024). She is also the editor of Bloomsbury's new series Foodscaping Asia. Niamh Calway is a PhD researcher in the Faculty of Asian and Middle Eastern Studies at the University of Oxford. Niamh's research focuses on the comparative history of East Asian food cultures and ethnographic projects relating to East Asian food in Europe. She co-authored the paper "Translingual Journey of English Words and Methodological Suggestions" (2022, with Jieun Kiaer and Hyejeong Ahn) and the monograph Womanhood and Cooking in the Inner Chamber (2023, with Jieun Kiaer).
LIST OF FIGURES ACKNOWLEDGEMENTS PROLOGUE BASE PREPARATION, SERVING, AND CONSUMPTION ARTICULATING FOOD DISCOURSE INGREDIENTS RICE Mapping East Asian Rice Stories Scorched Rice and Rice Porridge Cooking Rice Eating Rice SWEET POTATO NOODLES Food = Love, Intimacy, and Sex Ramen and Ramyeon Are Not the Same DUMPLINGS STEW SOUP MEAT VEG FISH KIMCHI PICKLE TEA DESSERT FUSION Omurice and Y-shoku English Breakfast Bread and Cake Fried Chicken Cha Chaan Teng Coffee SEASONING LANGUAGE MATTERS Japanese Chinese Korean Diverse Forms and Words FOOD WORD GLOSSARY FILMOGRAPHY REFERENCES
