Food for thought – or, what’s (in) a recipe?

Chapters in this book

1. Prelim pages i
2. Table of contents v
3. APERITIVO
4. Overview of the volume xiii
5. ANTIPASTI
6. Food and language – language and food 3
7. PRIMI PIATTI Genres of food discourse
8. When making pie, all ingredients must be chilled. Including you 53
9. Passionate about food 83
10. The addressee in the recipe 103
11. Food for thought – or, what’s (in) a recipe? 119
12. Recipes and food discourse in English – a historical menu 139
13. The way to intercultural learning is through the stomach – Genre-based writing in the EFL classroom 157
14. SECONDI PIATTI Food and culture
15. How permeable is the formal-informal boundary at work? 191
16. Comparing drinking toasts – Comparing contexts 211
17. The flavors of multi-ethnic North American literatures 241
18. Men eat for muscle, women eat for weight loss 261
19. “Bon Appétit, Lion City” 281
20. Talking about taste 305
21. DOLCI
22. Bibliography 319
23. Index 345